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Homemade blueberry muffins with juicy berries on a cooling rack

Homemade Blueberry Muffin Recipe: Delightfully Easy and Delicious

Whip up a batch of these easy and delicious homemade blueberry muffins, perfect for a quick breakfast or snack. They are soft, fluffy, and moist with a delightful burst of blueberries in every bite.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 300 kcal

Equipment

  • large bowl
  • measuring cup
  • fork
  • muffin tin
  • wire rack
  • toothpick

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tablespoon granulated sugar for topping
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • cup vegetable oil
  • 1 large egg
  • ⅓ to ½ cup milk
  • 1 ½ teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries approximately 1 cup

Instructions
 

  • Preheat your oven to 400º F and prepare your muffin tin with liners or spray.
  • In a large bowl, whisk together the flour, ¾ cup sugar, salt, and baking powder until well combined.
  • In a separate measuring cup, combine vegetable oil and egg. Add milk until the liquid reaches the 1-cup line, then whisk until combined.
  • Stir the vanilla extract into the wet mixture. Pour the wet ingredients into the dry ingredients and mix with a fork until just incorporated; do not overmix.
  • Gently fold in the blueberries. If using fresh blueberries, it's recommended to freeze them first to prevent them from breaking apart during mixing.
  • Divide the batter evenly into muffin cups, filling them about half full. Sprinkle the reserved 1 tablespoon of sugar over the tops.
  • Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack before serving.

Storage

  • Store cooled muffins in an airtight container or resealable bag at room temperature for up to 3 days, or in the fridge for up to 5 days.
  • For longer storage, freeze baked muffins in a freezer bag for up to 6 months. Thaw and reheat in the microwave before serving.

Notes

For best results, avoid overmixing the batter and consider freezing fresh blueberries before adding them to the batter to maintain their shape. These muffins store well at room temperature or can be frozen for longer enjoyment.
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