easy blueberry muffins

This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins bake evenly.

Quick and Easy Blueberry Muffins

(195 grams) all-purpose flour

fine sea salt

baking powder

(80 ml) neutral-flavored oil; canola, vegetable

vanilla extract

Made these yesterday. Used half &amp; half because I didn’t have any milk, and I topped the muffins with turbinado sugar rather then white sugar. They came out so good that’s it’s hard to believe they were so easy to make. This is now my go-to recipe for muffins. Yum!

I have made these muffins so many times now, and they come out perfect every time! I have made blueberry, carrot and chocolate chip muffins with this recipe :) Such a great and easy recipe!

I made six large and muffins yesterday. I used unsweetened oat milk and they turned out fluffy and dare I say it, moist. My fiancé said they were the best muffins he ever had. This will now be my go to muffin recipe. It is quick and super easy. Thanks!

Love this recipe- it’s simple and doesn’t require a lot of equipment! Zero to muffins in 10 minutes plus baking time! I’ve made these about a dozen times now and subbed raspberries a couple times too. Turns out great each time!

https://www.youtube.com/watch?v=Oe3ICDHfTf4

You only need one bowl to make this ridiculously easy blueberry muffin recipe. Recipe and video included.

Quick and Easy Blueberry Muffin Recipe - How to Make The Best Homemade Blueberry Muffins - Updated

½ cups (195 grams) all-purpose flour

This was such an easy recipe! Similar to my family’s! I will keep it for reference to come! Thanks! Merry Christmas!

I made these yesterday, needing to use up some blueberries that were about to go bad. These muffins were so easy and delicious! I used only 1/2 cup of sugar, and they were sweet and tasty enough for us. I love the minimal clean-up. Thanks!

Surprisingly easy to make and very delicious.

Can’t wait to taste one. Such an easy recipe. Thanks

Undetectably gluten-free and vegan blueberry muffins made with simple ingredients and just 1 bowl! Fluffy, moist, blueberry-full perfection!

1-Bowl Gluten-Free Blueberry Muffins (Vegan)

Tbsp flaxseed meal

water ((to make flax eggs*))

plain unsweetened dairy-free milk ((we used almond))

lemon juice

sugar

vegan butter ((we like Miyoko’s or Earth Balance))

½ tsp vanilla extract

almond flour

potato starch ((NOT potato flour))

brown rice flour

tsp baking powder

tsp baking soda

tsp sea salt

blueberries ((DIVIDED))

Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (We find the unbleached, brown paper liners work best — they don’t stick to the muffins when peeled away).

In a medium mixing bowl, prepare the flax eggs by combining flaxseed meal and water, and set aside to gel for 5 minutes. Measure out your dairy-free milk, and add the lemon juice to it. Gently stir and set aside to curdle.

Add the sugar to the flax eggs and use a hand mixer to beat briefly to combine. Then add the melted butter and vanilla and mix again. Add the milk/lemon mixture and mix once more to combine.

Add the almond flour to the liquid ingredients and mix again using the hand mixer, then add all remaining ingredients except the blueberries, and mix one final time. The mixture should be thick yet fluffy. Before adding the blueberries, place a small amount of plain batter in the bottom of each muffin tin (~2 tsp) and spread it out. This will help prevent the blueberries from sinking to the bottom and making your muffins soggy!

Once all your muffin tins have batter on the bottom, add 1 cup (160 g) of the blueberries to the remaining batter, setting 1/4 cup (40 g) of blueberries aside for the tops of the muffins. Gently fold and mix the batter to evenly distribute the blueberries.

Evenly divide the remaining batter between the muffin tins, and then top the muffins with the remaining 1/4 cup (40 g) of blueberries, pressing them into the top of each muffin so they don’t stick out. Optionally, sprinkle the tops of the muffins with cane or turbinado sugar for a sweet and sparkly topping!

Bake for 28-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with very few crumbs, and the tops are lightly golden brown. Remove from oven and let cool in the tin for 5 minutes. Then remove from the tin and let cool completely on a cooling rack. The wrappers peel away more easily and the muffin texture is best when completely cooled.

Once cooled, muffins will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 4-5 days, or in the freezer for 1 month.

https://www.youtube.com/watch?v=rarkTEI6XKw

Undetectably gluten-free and vegan blueberry muffins made with simple ingredients and just 1 bowl! Fluffy, moist, blueberry-full perfection!

Full Recipe: https://minimalistbaker.com/1-bowl-gluten-free-vegan-blueberry-muffins/
 
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1-Bowl Gluten-Free Blueberry Muffins (Vegan) | Minimalist Baker Recipes

These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all!

Skinny Blueberry Muffins

all-purpose flour

salt,

Silk Unsweetened Cashewmilk*

canola or vegetable oil**

plain Greek yogurt***

blueberries flour

Preheat oven to 425F. Spray the cavities of a Non-Stick...

Preheat oven to 425F. Spray the cavities of a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)

To a large bowl, add all the flour,...

To a large bowl, add all the flour, baking powder, salt, and whisk to combine; set aside.

To a separate large bowl, add the egg,...

To a separate large bowl, add the egg, sugar, milk, canola oil, Greek yogurt, vanilla, and whisk until smooth and combined.

Add the wet ingredients to the dry ingredients,...

Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.

Add the blueberries and fold gently to incorporate....

Add the blueberries and fold gently to incorporate. I haven’t tried the recipe using frozen blueberries but if you do, I recommend adding them to the batter frozen because they’ll run and bleed less than if thawed, adjust baking time accordingly if necessary.

Using a large cookie scoop or 1/4-cup measure, evenly distribute the...

Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the cavities of the prepared pan, filling each cavity about 3/4-full. Tip – Add a couple blueberries to the top of each muffin for a nice pop of color.

Bake for 5 minutes at 425F. The short...

Bake for 5 minutes at 425F. The short baking time at very high heat helps the muffins get a more domed top.

Lower the temp to 375F and bake for...

Lower the temp to 375F and bake for about 19 to 20 minutes or until tops are set, lightly golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.

Allow muffins to cool in pan on top of a...

Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins are best fresh but will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.

Don’t walk out the door without a couple blueberry crumble muffins for breakfast!

Blueberry Crumble Muffins

Blueberries

+ 1 Tbsp Sugar, divided

Flour

tsp Baking Powder

Salt

Eggs

Tbsp Butter, melted and cooled

Vegetable Oil

Buttermilk

tsp Vanilla Extract

Sugar

Butter

In a small sauce pan, mix together blueberries and 1 tablespoon of sugar.

Bring to a simmer and crush blueberries until a sauce forms and thickens slightly &#8211; about five minutes. Remove from heat and allow to rest.

In a medium bowl, mix together the flour, baking powder, and salt. Set aside.

In another larger mixing bowl, whisk together the eggs, and sugar until light in color.

Add in the butter, vegetable oil, buttermilk and vanilla extract until well mixed.

Fold in the flour mixture until just a couple flour streaks remain. Allow the muffins to rest for 15 minutes.

Grease a muffin tin with non stick spray. Fill each muffin tin 2/3 of the way with batter.

Drop in 1 Tbsp of the blueberry syrup into the middle of each muffin tin. Using a chop stick or butter knife, swirl the blueberry mixture into the batter.

In a small bowl, combine the crumble toppings together using your fingers, until crumbles form.

Divide the crumbles on top of the muffins.

Bake for 18 minutes, or until tested with a toothpick that comes out cleanly. Let rest in the muffin tin for 5 minutes prior to removing and cooling on a wire rack.

These muffins were large, moist and delicious! I added the zest of one lemon to the batter and the juice of 1/2 lemon to the blueberries. This recipe is a keeper!

Tender, moist, and loaded with fresh blueberries, these easy Blueberry Muffins with Crumb Topping are the best blueberry muffins in the world. The perfectly crunchy streusel topping certainly sets them apart from the basic blueberry muffin!

Blueberry Muffins with Crumb Topping

milk

vegetable oil

salt

cinnamon

blueberries (fresh or frozen (if frozen, do not thaw))

flour

unsalted butter (at room temperature)

Preheat oven to 400° F. Spray standard muffin tin with non-stick spray, or use baking cup liners, and set aside.

For the blueberry muffins: In a small bowl, mix the egg, milk, and oil.

In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon.

Add wet ingredients to dry ingredients and stir. Do not over mix.

Fold in blueberries. Batter will be very thick. Spoon into muffin tin and let rest a few minutes while you prepare the crumble topping. For plumper, fuller muffins, divide batter between just 10 of the muffin cups (as shown in my photos). For smaller muffins, use all 12 cups.

For the crumb topping: In a small bowl, combine all topping ingredients with a fork, until crumbly. Be sure to have some larger pea-size pieces of crumble. Sprinkle over muffin batter.

Bake until crumb topping is a bit golden and a toothpick comes out just barely clean, about 20 minutes. Let rest in pan for about 5 minutes before removing to a cooling rack to cool.

OMGGGGG this was the best recipe I've ever tried!! Perfectly moist, so many blueberries per bite, and it never sticks to the cupcake liner! Absolutely a must-have for summer blueberries

Had buttermilk and I am super pleased with the results.

Amazing. I’ve made these for years and never looked for another recipe. I use frozen blueberries but that is literally the only change I make. If you don’t give these five stars then you messed something up. My friends and family want me to open a bakery and sell only these. Simple amazing and simple. Thank you Grandma Renelt! Keep at it farm girl!

I made these a while ago. I switched the vegetable oil for the same amount of butter, which worked great for this recipe. I didn't pay much attention to the time, just the toothpick. leaving it to rest for 5 minutes was hard, with that amazing smell coming from it. I enjoyed the muffins very much. The muffins I couldn't finish, I put in the freezer. Just put them in the oven for a few minutes, until the crumb layer is crispy again. I loved this recipe very much, thank you!
(I switched the cups to grams and millilitres, so I'm not sure if I changed it to the right amount, but it was still delicious)

I'm sure it was named easy for a reason, if you're not looking for anything super tasty but just average then this is thr recipie for you, otherwise it was quite underwhelming

Followed the recipe to a T. Batter was nice and thick, all of the ingredients were fresh, didn’t over bake, they tasted horrible. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1684166385/gewufbwhauxpzflrfp3o.mp4

These delicious Blueberry Oatmeal Muffins are the perfect treat for breakfast or snack time. Made with wholesome ingredients like whole wheat flour, oats, fresh blueberries, and Greek yogurt, they are a healthier twist on traditional muffins without compromising the flavor.

Blueberry Oatmeal Muffins

all-purpose flour)

quick oats (sub: rolled oats)

baking soda

vanilla Greek yogurt

honey

eggs,

unsalted butter,

blueberries

Prep

Preheat to 350°F. Coat 12-count muffin pan with cooking spray and set aside.

Dry Ingredients

In a large mixing bowl, stir together flour, oats, sugar, baking powder &amp; soda, and salt.

Wet Ingredients

In a second mixing bowl, whisk together yogurt, honey, eggs, melted butter, and vanilla.

Combine

Fold wet mixture into the dry mixture and stir just until combined. Gently fold in the blueberries. The batter will be thick. 

Bake &amp; Cool

Spoon the batter into the muffin cups, filling them to the top. Bake for 15-20 minutes, until a toothpick comes out mostly clean (no batter). Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Store in a covered dish or storage bag on the counter for a few days, but put them in the fridge after that.

These muffins are so filling! They have a touch of sweetness and give you plenty of energy. So good and good for you.

Super yummy. One of my kids helps me make these weekly now-- we make a double batch so it'll last more than one day (ha). We use the mixer to help with the super thick batter!

Easy Blueberry Muffins are tender, delectable, and classic, bursting with berries and easy to make for a yummy breakfast or snack!

Easy Blueberry Muffins (Simple + Classic)

(1 stick) unsalted butter

eggs (at room temperature)

milk (at room temperature)

vanilla

blueberries (fresh OR frozen)

coarse sparkling sugar (for sprinkling on top (optional))

Preheat oven to 400°F. Line 16 to 18 muffin cups with paper liners.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, and vanilla until all ingredients are incorporated, but do not overbeat. Gently fold in the blueberries.

Scoop batter into prepared muffin tins, filling each cup 2/3 to 3/4 full. You should get 16 to 18 muffins out of this batter. If desired, sprinkle the top of each muffin with sparkling sugar.

Bake for 15 to 20 minutes or until muffins just test done with a toothpick, taking care not to overbake. Remove muffins from pans and cool on a wire rack, or eat warm out of the oven with a pat of salted butter.

My family recently moved to Arctic northern Quebec because my husband got a job teaching in an Inuit school.  There are these fantastic little berries that grow wild *everywhere* here, which are called crowberries.  They are about the size of a blueberry, but very tart.  I was looking for a simple blueberry muffin recipe to try them in, and came across yours.  It is absolutely perfect!  The crowberries sweeten when baked and make a fantastic muffin!!  Thanks for the recipe!!

Love these muffins. My 2 year old is gluten free so I substituted gl flour for the flour in the recipe and xylitol for the sugar. But they were yummy. Thank you so much for sharing. And if you have anymore recipes please post them. Your recipes are soo good.

My mom and sister can't eat gluten, but we all like blue berry muffins, I can't have white sugar, it causes me gas pains and chest pains, so, I set out to find a gluten free recipe for muffins, and I failed, since I hate rice flour, and then I thought, would oat flour, which I used before, work for muffins? I used your recipe and replaced the flour with oat flour, and the sugar with coconut sugar, which I can tolerate, and they didn't rise as high, but they still came out really good, I wouldn't know if they're as good as your original recipe, BUT they were still pretty amazing with a few changes, I made them today. Yum.

OMG! This are great! I made them this morning. I used one cup cake flour and two cups AP. The cake flour was accidental, I had pulled it out of the pantry, measured and dumped in my bowl, too lazy too shimmy it back in the packaging, I left it and carried on. So perfect! Thank you for sharing! This recipe may become a base for all of my muffins :-)

https://content.jwplatform.com/videos/tw6kRQ8M.mp4

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Top 8 easy blueberry muffins recipes from across the web

The most viewed easy blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick and Easy Blueberry Muffins

Quick and Easy Blueberry Muffins

1-Bowl Gluten-Free Blueberry Muffin...

Skinny Blueberry Muffins

Blueberry Crumble Muffins

Blueberry Muffins with Crumb Toppin...

Blueberry Oatmeal Muffins

Easy Blueberry Muffins (Simple + Cl...

The most viewed easy blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine