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Scrumptious Blueberry Muffins

If you’re in the mood for a delicious, home-baked treat, blueberry muffins are the perfect choice! These muffins are moist and packed with flavor, and the blueberries add a lovely pop of color. Best of all, they’re easy to make – even if you’re not a great baker! So preheat your oven and get ready to enjoy fresh, homemade blueberry muffins.

Scrumptious Blueberry Muffins

Scrumptious Blueberry Muffins

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I made these one morning while the house was cool inside, and then I made them again the next morning, doubling the batch, despite the heat in the house. To say these were a hit would be an understatement, we just love blueberry muffins.

One of the best parts of this recipe is the lack of dishes when you’re done. One measuring cup, one measuring spoon, and your mixer bowl and whatever you use to mix it. And of course, your muffin tin.

What you need:

  • 1 1/2 cup flour
  • 3/4 cup white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup blueberries

How to make these Blueberry Muffins

Starting with your flour and sugar in your mixing bowl, add in the baking powder and salt.

Now for the wet ingredients grab your measuring cup, pour in your oil, then, carefully, drop in the egg.

Pour in the milk to fill up to the one-cup line.

See how simple that was and how many dirty measuring cups you may have saved yourself from washing, or putting in the dishwasher.

Add the wet ingredients to the dry and mix well. Once well mixed, fold in blueberries.

I use frozen blueberries. I also use straight from the fridge milk and egg, and my batter is very thick, almost hard to scoop to fill my muffin tin. I use pam to coat my tin instead of muffin/cupcake liners, filled just about to the top.

Bake at 400º for 20 minutes.

Both batches of muffins came out of the oven shaped so beautifully.

Scrumptious Blueberry Muffins

My oldest loves to make these for us for either breakfast or a snack from time to time, and by time to time I mean almost weekly. They are easy enough for her to make without help and have boosted her baking confidence. My kids love to bake on their own and with us as they learn more.

Scrumptious Blueberry Muffins

Blueberry Muffins

Yield: 12
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These blueberry muffins are perfect for breakfast or for a snack.

Ingredients

  • 1 1/2 c flour
  • 3/4 c white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 c canola oil
  • 1 egg
  • 1/3 c milk
  • 1 c blueberries

Instructions

  1. Starting with your flour and sugar in your mixing bowl, add in the baking powder and salt.
  2. Now for the wet ingredients grab your {measuring cup}, pour in your oil, then (carefully) drop in the egg. Add in your milk up to the one cup line.
  3. Add the wet ingredients to the dry and mix well.
  4. Once well mixed, fold in blueberries.
  5. Use pam to coat my tin instead of muffin/cupcake liners, filled just about to the top.
  6. Bake in preheated oven at 400 for 20 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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