Best Easy Blueberry Muffins
These blueberry muffins are incredibly soft and moist with crispy sugar-crusted tops and are baked to perfection. They are packed with juicy blueberries and are super quick and easy to make. They are my best blueberry muffins to date!
Why this is the best blueberry muffin recipe:
- Quick and easy to make – This recipe is completely made by hand so there is no mixer or special equipment required. All you need is two mixing bowls, a whisk, and a spatula to prepare the batter and 20 minutes to bake. So in less than 30 minutes, you have warm, freshly baked blueberry muffins on hand.
- Tastes phenomenal – The inside of these muffins is soft and fluffy like a cake. The exterior is pleasantly hearty and crusty like you would expect from a muffin. The taste is moist and flavorful, like a rich vanilla butter cake with sweet notes of blueberries.
- Easily adaptable – This recipe is so versatile that the ingredients can be easily swapped with whatever you have on hand and you can adapt it to your preference.
How to make blueberry muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, toss together the flour, baking powder, and salt.
- In a medium bowl, whisk together the vegetable oil, granulated sugar, eggs, milk, yogurt, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
- Divide the batter into a paper-lined muffin pan. Generously sprinkle with granulated sugar on top. Bake at 400F for 20 minutes.
- AP flour – Can be substituted with whole wheat pastry flour or white whole wheat flour.
- Baking powder – 1 tsp of baking soda can be used instead.
- Vegetable oil – The same amount of melted unsalted butter, avocado oil, or any neutral-tasting yellow oil can be used.
- Eggs – You can use 2 flax eggs or 1/2 cup of unsweetened applesauce instead, but please note that the texture won’t be as soft and fluffy.
- Milk – Any kind of cow’s milk or plant-based milk works.
- Yogurt – Any kind of plain or vanilla yogurt works. Or the same amount of either sour cream or even mayo can be used as a substitute.
- Blueberries – Fresh or frozen blueberries can be used or any kind of berries you have on hand.
Are blueberry muffins healthy?
They can be, depending on the amount of sugar and fat in the recipe. This particular recipe can be made healthier by making a few simple substitutions.
Can you use frozen blueberries in muffins?
Yes, you can. Simply use them straight from frozen and bake for a few minutes longer.
How to store blueberry muffins:
Place the muffins in an airtight container and store at room temperature for up to 4 days.
Can you freeze blueberry muffins?
Yes, place the muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the oven at 350F for 10 minutes to freshen up the muffins if desired.
You might also like:
- Bakery Style Blueberry Streusel Muffins
- Blueberry Coffee Cake
- Vanilla Glazed Blueberry Scones
- Homemade Blueberry Pie
- Lemon Blueberry Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
Best Blueberry Muffin Recipe
- Total Time: 35 minutes
- Yield: 12
These blueberry muffins are incredibly soft, moist, packed with juicy blueberries and baked to perfection.
- 2 & 1/2 cups (315g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (125ml) vegetable oil
- 1 & 1/4 cups (250g) granulated sugar, divided
- 2 large eggs
- 3/4 cup (188ml) milk
- 1/4 cup (60g) Greek yogurt
- 2 tsp vanilla extract
- 2 cups blueberries
- Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
- In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl; whisk together the oil, one cup of sugar, eggs, milk, yogurt, and vanilla.
- Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
- Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Muffins are best enjoyed the day of. Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: blueberry muffin recipe, best blueberry muffins, easy blueberry muffins
38 Comments on “Best Easy Blueberry Muffins”
If I want to use less sugar, how much can I reduce it by?
You can reduce it by 1/2 cup at most, so skip the sugar topping and put 3/4 cup in the batter.
These turned out great!
I used frozen blueberries and checked at 20 minutes and they were already done. So just a note, still check early if you’re using frozen berries! (Maybe I have a smaller pan. Idk)
I also used blueberry yogurt but I’m not sure if it made a taste difference 🤷♀️
Can you make them without the yogurt?
Yes, you can substitute the same amount of sour cream or add an extra 2 tbsp of milk. Enjoy!
Can you use regular yogurt instead of Greek and what about lemon flavour?
Yes and yes! The lemon flavor would go great!
These were excellent. I used self-rising flour, substituted mayo for the yogurt and added a few extra blueberries. Wonderful!
Thank you, Margaret! I’m so glad you like the muffins. Enjoy and have a lovely weekend!
Can I substitute vegetable oil for applesauce instead?
No, it will change the texture making it dense and gummy. If you are looking for a healthier option, you can use avocado oil.
Delicious!! Substituted the flour for gluten-free flour and added 60g of applesauce, turned out fluffy and moist.
Perfect recipe, thank you
You’re very welcome, Antoinette! Thank you for your lovely feedback!
Thank you for shating this recipe ❤️
I want to ask you, can i replace blueberry with strawberrry?
Can i make the batter the night before, left it overnight and bake in the morning?
You’re welcome! Yes, you can replace the blueberries with strawberries but no, you can’t make the batter the night before. You can bake it the night before and reheat it in the morning if you wish. I hope this helps and have a great weekend!
Ah the joy of a well written recipe! These are great! And gave me large gourmet muffins right out of my (favorite) standard sized Oxo muffin pan. Your recipe, though, was the greater joy. Perfect instructions and sequence suggestions – and amounts in. It’s volume and weight! I signed up for the site to experience more of these. 🤗. Well done!
Aww, thank you for your kind words, Karen, and I hope you enjoy my other recipe just as much!
Hi! I have tried the other blueberry recipe and was very good. Now I am going to give it a try to this one. I would please ask you to mention how large are the muffins (eventually in cm) because I have more tray and I do not know which one I should use. Thank you in advance!
P.S. I am still waiting for the apple muffin recipe 🙂
My muffin pan is 7 cm in diameter at the top, 5 cm in diameter at the bottom, and 2.5 cm deep. Thanks for reminding me about the apple muffins. Let me know what kind of apple muffins you are looking for, and I’ll start working on it for you:)
Hi Lily, and thank you for your reply! I am looking for muffins with apple cubes inside, fluffy without being too moist. You are the best! I just made the banana muffins also and were great! Though I think my favorites are “easy blueberry muffins”! Thank you!
You’re very welcome, and thank you again for your kind words! Here’s an apple muffins from King Arthur Flour that looks incredible. It has apple chunks in it and keeps for days. https://www.kingarthurflour.com/recipes/apple-muffins-recipe
I hope you like it!
I tried your recipe for the first time. But the measurements are very weird like 188 ml of milk? Any reason why this is so. I did not use the exact measurement so it was estimated. If you do not have large eggs just standard one, I just used an extra egg. At the end the mixture is not thick based on the comments – mine was kinda of not too thick nor too thin could easily scoop it up like a thick batter. But the muffins turned out great! Hahahah! Maybe beginner’s luck:-9) Thank you for the recipe. One more question – you do not need to butter the muffin tray before putting in the muffin paper cups?
Yes 188ml does seem a little strange, but my 1 cup liquid measure is 250ml, so 3/4 is 187.5ml, and no you do not need to butter the pan before putting the paper liners in. Well, I’m glad it all turned out great!
I love this simplified recipe! So easy to whip up. I find most baking recipes too sweet, so I reduced the sugar in this to 1/2 cup, and it was still delicious! And I used about a Tablespoon for sprinkling on top, which was enough. I used 1 cup of frozen blueberries, and baked only for 15 minutes (I frequently reduce baking times – maybe it’s my oven, but I also prefer things slightly underdone.) They we’re perfect! My whole family (including 3 kids) gobbled them up! I snatched a few to keep for school lunches and put them in the freezer- they were perfect. Thanks Lily for yet another great recipe! I love many of them!
Thank you for your kind words and lovely feedback – much appreciated! I’m thrilled your whole family loved the muffins. Enjoy and have a lovely day!
The muffins were really good fresh, but had a distinctive baking soda taste the next day. Why?
The recipe calls for baking powder. Did you use baking powder or baking soda?
I don’t have Greek yogurt/yogurt. Is there a substitute? Can I leave it out? Thank you.
You can substitute it with the same amount of sour cream, mayonnaise, apple sauce or an additional 2 tablespoons of milk. I hope that helps and enjoy!
Thanks. Another question, can the blueberries be frozen blueberries?
Yes you can use frozen blueberries. Keep frozen and extend the bake time for 5-10 minutes.
Is the batter supposed to be thick? My batter came out to be very thick.
Yes, the batter is suppose to be thick. How did the muffins taste?
It is a little too dense for me (not a blueberry fan), but the flavor is pretty good. Family seems to like it. Thanks a lot for the recipe! I am also thinking of pureeing blueberries next time and using them to make muffin. Do you have a recipe for that?
I don’t have a recipe using blueberry puree, but here’s a recipe that looks amazing and uses cooked mashed blueberries http://www.eatcakefordinner.net/2011/02/best-blueberry-muffins-ever
I have made your other blueberry muffin recipe quite a few times. And it is bar none the best recipe I have ever used. I often make them for my Sunday School class. And I have shared the recipe with a friend who also has tried it. I do one little modification to it, and that is make more streusel. I generally get 15 muffins that are plenty big, so you have to have extra. Besides, it is the best part and some of it falls off, so I always make 1.5 or 2x. I can’t even count how many times people have requested the recipe or told me the muffins are “amazing.” My Pastor says they are “world class.” I have a friend who is having a morning wedding wedding with a brunch this Fall, and she requested that I make a few dozen of them for her wedding. So tonight I made this recipe just to see how it compares. It is easy. But I really prefer the other one.
Hello again Jennifer,
Thank you for your honest review. I’m glad you like the bakery style blueberry muffins so much and I hope everyone enjoys them at the wedding!
Super quick, easy and tasty! Love it!