Description

These homemade blueberry muffins are soft, moist, and bursting with juicy blueberries in every bite! With simple pantry ingredients and an easy one-bowl method, they come together in no time. Perfect for breakfast, snacks, or a sweet treat with coffee, these muffins are fluffy, flavorful, and absolutely irresistible.

Ingredients

Scale

1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup milk
⅓ cup vegetable oil
1 large egg
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (do not thaw if using frozen)

Instructions

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the milk, oil, egg, and vanilla extract until well combined.
Gently mix the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix!
Fold in the blueberries, coating them lightly with flour first if using frozen to prevent sinking.
Divide the batter evenly between the muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!

Notes

For extra flavor, sprinkle a little sugar on top before baking for a slightly crisp muffin top.
If using frozen blueberries, do not thaw them to prevent excess moisture in the batter.
Swap all-purpose flour with whole wheat flour for a heartier texture.
These muffins freeze beautifully! Store them in an airtight container in the freezer for up to 3 months.

Prep Time: 10
Cook Time: 20
Category: Breakfast, Snacks, Baked Goods
Method: Baking
Cuisine: American

Keywords: blueberry muffins, homemade muffins, easy muffins, fluffy blueberry muffins, best blueberry muffins, quick blueberry muffins