Easy Blueberry Muffins (2024)

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These quick and Easy Blueberry Muffins are light, fluffy, and loaded with blueberries. With only one bowl clean up is a breeze. Perfect for a last minute breakfast at home or on the go!

These are delicious as is or you can add a streusel topping or dunk the baked muffin tops in icing!

Easy Blueberry Muffin Recipe

Oh, how I love a good muffin! These blueberry muffins, along with my Banana Muffins and Morning Glory Muffins get made A LOT. At least once a week. And why not? They are so easy!

What Makes these Blueberry Muffins so great?

• They arelight and fluffy and still moiston the inside.
• You only need one bowl and one measuring cup to make these, which makes clean up super easy.
• They are so easy, quick, and practically mess-free, you can whip up a batch even on the busiest of mornings.
• Fresh or frozen blueberries can be used, making them even easier!
• You can double or triple the recipe because they freeze really well.

Ingredients Needed

You only need a handful of pantry items to make this blueberry muffins recipe.
(Don’t miss the detailed printable recipe card below for measurements.)

• Blueberries– Our star ingredient. Fresh or frozen (see note below.)
• All-purpose flour– Make sure you spoon and level the flour, don’t scoop. This helps prevent excess flour, which can results in a dry crumbly muffin.
• Granulated sugar– for some sweetness.
• Baking powder– Helps the muffins rise.
• Kosher salt– For flavor.
• Lemon zest – for a bright, citrus flavor.
• Vegetable oil– Contributes to the moist crumb.
• Egg– Provides structure to the batter.
• Milk– Makes these muffins extra tender.
• Vanilla– For flavor.

How to Make Blueberry Muffins

These muffins are so easy to make in just a few simple steps.
(Don’t miss the detailed printable recipe card below for measurements.)

1. Combine dry ingredients.Whisk together the flour, sugar, baking powder, salt, and lemon zest.
2. Combine wet ingredients.Using a measuring cup that holds at least 1 cup, add the vegetable oil and egg. Then fill to the 1-cup line with the milk. Add vanilla and whisk until combined.
3. Combine wet and dry ingredients.Add milk mixture to the bowl with flour mixture and stir to combine (do not over mix.)Fold in the blueberries.
4. Divide batter.Evenly divide the batter between 12 paper-lined muffin cups filling about 3/4 full.
5. Bake.Bake at 400F for 17-20 minutes. Remove from oven and allow to cool for a few minutes. Eat and enjoy!

Tips for Success

• If using frozen blueberries, do not thaw. Dust with a little flour to prevent them from sinking to the bottom of the batter as they bake.
• Gently fold, don’t stir. Gently fold wet and dry ingredients togetherfor tender texture.
• Don’t over mix!It can make your muffins tough.
• Don’t over-bake. Check the muffins a couple minutes before the directed bake time(some ovens run hot!) You want barely moist crumbs, no wet batter.

Proper Storage

• Storing leftovers.Like most baked goods, these blueberry muffins are best enjoyed fresh, but will remain soft at room temperature for a couple days.
• Can you freeze blueberry muffins?Yes, these freeze beautifully. Allow to cool completely and place in a freezer-safe bag. They freeze well up to 2 months. Thaw overnight in the refrigerator and heat up (if you prefer) before serving.

More Blueberry Recipes:

• Blueberry Buckle
• Blueberry Cobbler
• Lemon Blueberry Scones
• Blueberry Dump Cake
• Blueberry Pancakes

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!