There’s nothing quite like the smell of warm blueberry muffins filling your kitchen—it’s pure comfort in every bite. My grandma used to make these for us every Sunday, and now I carry on that tradition with my own kids. The best part? These muffins are foolproof. With just a handful of simple ingredients and 30 minutes, you’ll have golden, fluffy muffins bursting with juicy blueberries. Trust me, once you try this recipe, you’ll never go back to store-bought again. They’re perfect for lazy mornings, packed lunches, or even a midnight snack (not that I’d know anything about that…).
Why You’ll Love These Blueberry Muffins
These muffins are my go-to for a reason—they’re ridiculously easy, come together in no time, and always turn out perfect. Here’s why you’ll adore them:
- Quick & easy: Just 10 minutes of prep, and your oven does the rest
- Perfectly moist: The oil keeps them tender for days (if they last that long!)
- Bursting with berries: Every bite has pockets of juicy blueberry goodness
- Family-friendly: Kids go crazy for these—mine beg for them in their lunchboxes
- Versatile: Great for breakfast, snacks, or even dessert with a dollop of whipped cream
Seriously—what’s not to love?
Ingredients for Blueberry Muffins
Grab these simple pantry staples—you probably have most already! The magic is in the fresh blueberries, but frozen work great too (just pat them dry first). Here’s what you’ll need:
- 2 cups all-purpose flour (I always spoon and level for accuracy)
- 1/2 cup sugar (granulated works best here)
- 1 tbsp baking powder (yes, a full tablespoon—it makes them rise beautifully)
- 1/2 tsp salt (balances the sweetness perfectly)
- 1 cup milk (whole milk makes them extra rich)
- 1/4 cup vegetable oil (or melted butter if you’re feeling fancy)
- 1 large egg (at room temperature blends smoother)
- 1 cup fresh blueberries (or frozen—no need to thaw, just toss in flour first!)
That’s it! No weird ingredients—just honest, delicious muffin magic.
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for these blueberry muffins. Just grab these basic kitchen tools (chances are, they’re already in your drawers!):
- Muffin tin (standard 12-cup size—or use liners if you hate scrubbing pans like I do)
- 2 mixing bowls (one for dry ingredients, one for wet—no need to dirty extra dishes!)
- Whisk (or a fork in a pinch)
- Measuring cups & spoons (eyeballing works for cookies, but muffins need precision)
- Rubber spatula (for gently folding in those precious blueberries without crushing them)
See? Nothing complicated—just simple tools for simple, delicious results.
How to Make Blueberry Muffins
Okay, let’s get baking! These muffins come together so easily, you’ll wonder why you ever bought the store-bought kind. Here’s exactly how I make them—follow these steps and you’ll have perfect muffins every single time.
- Preheat that oven! Crank it up to 400°F (200°C). This high heat gives our muffins that gorgeous domed top we all love. Trust me—cold ovens make sad, flat muffins.
- Mix your dry ingredients in a big bowl. Flour, sugar, baking powder, and salt—just whisk them together until they’re best friends. No lumps allowed!
- Whisk the wet team in another bowl. Milk, oil, and egg—beat them until they’re completely combined and slightly frothy. Room temperature ingredients mix better, so take that egg out early!
- The magic merge! Pour the wet into the dry ingredients and stir just until combined. Lumps are totally fine—overmixing makes tough muffins! (I learned this the hard way.)
- Berry time! Gently fold in those beautiful blueberries. Frozen ones? Toss them in a tablespoon of flour first to prevent berry sinkage. So worth the extra step!
- Fill ’em up! Spoon the batter into your prepared muffin tin, filling each cup about ⅔ full. I use an ice cream scoop for perfect portions—no drips!
- Bake to golden perfection for 20-25 minutes. Rotate the pan halfway if your oven has hot spots. They’re done when a toothpick comes out clean (or with just a crumb or two).
- Cool slightly in the pan for 5 minutes, then transfer to a rack. I know it’s hard, but waiting 10 minutes means no burned tongues! (Again… learned from experience.)
Tips for Perfect Blueberry Muffins
Want bakery-quality muffins every time? These are my golden rules:
- Don’t overmix! Stir until just combined—batter should be lumpy.
- Flour those berries (especially frozen ones) to prevent purple muffin bottoms.
- Check early—ovens vary. Start testing at 18 minutes.
- Let them rest—cooling prevents gummy centers.
Variations for Blueberry Muffins
Feeling adventurous? Try these delicious twists:
- Lemon zest (1 tbsp) for bright, sunny flavor
- 1 tsp cinnamon for cozy warmth
- Crumb topping (mix ¼ cup each flour, sugar, and butter) for extra decadence
- White chocolate chips because… why not?
If you enjoy baking with fruit, you might also like our guide on making easy blackberry cobbler.
Print30-Minute Blueberry Muffins: Irresistibly Fluffy & Juicy
Delicious and easy-to-make blueberry muffins that are perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, oil, and egg.
- Combine wet and dry ingredients, then fold in blueberries.
- Spoon batter into muffin cups and bake for 20-25 minutes.
Notes
- Use frozen blueberries if fresh ones aren’t available.
- Let muffins cool before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
