Easy Blueberry Muffin Recipe

byBeth Le Manach
18 Comments
byBeth Le Manach
18 Comments
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This Easy Blueberry Muffin recipe, will be your new go-to muffin recipe! It uses just 2 bowls and a whisk, and whips up in no time! The muffin is so light and fluffy and perfectly moist (thanks to using two types of fat) and those bursting berries on top are the finishing touch! See my trick below for how to get a prettier muffin!

For more blueberry recipes you might also enjoy my Blueberry Crumb Cake Recipe, Blueberry Lemon Bundt Cake or my Blueberry Almond Tea Cake!

a jumbo muffin tin filled with freshly baked muffins

Ingredients:

  • Eggs It’s best if the eggs are a room temperature. If you forgot to take them out, place them in a bowl with warm water for 5-10 minutes. 
  • Sugar I use white sugar for the lightest, fluffiest texture, but if you want a heartier muffin use half white and half brown sugar.
  • Butter I use Land O’ Lakes salted butter for most baked goods, because I think the flavor is better than unsalted butter. But if you are outside the U.S.A use unsalted butter. 
  • Vegetable Oil This is really the secret to a moist muffin, using 2 types of fat, butter for flavor and then a little bit of oil for extra moisture! You can swap the vegetable oil for coconut oil or avocado oil if you prefer. 
  • Water This is the secret to a fluffy muffin! The water, works much better than milk. 
  • Vanilla Extract To create a deeper flavor to the muffin. You could swap for Almond Extract or Pure Lemon Extract too. Both flavors pair beautifully with blueberries. 
  • Flour All-purpose flour is all you need. If you would like to make these Gluten-Free use a flour like Cup4Cup since you can keep the quantity the same and personally it’s my favorite Gluten-Free flour for the results it provides. It also works so well in my Blueberry Waffle Recipe too! 
  • Baking Powder for a nice little lift to your muffin.
  • Salt I use kosher salt, it provides the best balance of flavor without being too salty like table salt. 
Ingredients laid out on a counter
These Easy Blueberry Muffins use pantry staples you may already have on hand!

Step#1: Create The Batter

  • What makes these blueberry muffins so easy is the fact that they are a 2-bowl operation, add a whisk and that’s all you need! 
  • No need to drag out (and clean!) the electric mixer! Because we are using melted butter and oil, nothing needs to be creamed.
  • These muffins are best enjoyed the day they are made, so if prepping for a brunch reserve this recipe for the morning of. But not to worry because they are so easy! 
  • To round out your brunch you can serve my Puffy Egg Bake Casserole, and this recipe can be mixup up and refrigerated the night before! 
a bowl of batter and a whisk with a smaller dry ingredient bowl in background with a berry bowl
You’ll love this recipe because it’s so easy! It’s basically a 2-bowl operation plus a whisk! No electric mixers needed!

Jumbo Muffins vs. Regular Muffins

  • This recipe works for both! Either 6 Jumbo Sized Muffins or 12 regular sized muffins.
  • I love the jumbo sized muffins because they feel more elegant in stature and who doesn’t love a jumbo muffin? But you’ll need a Jumbo Muffin Tin. But not worry you can also make my Snickerdoodle Muffins or my Orange Pecan Muffins in them too.
  • I like to use the brown parchment liners in these because I think they look prettier (over the white liners) once they are baked.
  • Muffin papers are key to a moist, fluffy muffin because they keep the sides delicate. Otherwise they can become too tough if baked directly in the tin, no matter how much you grease it! 
a jumbo muffin tin lined with brown parchment papers
A jumbo muffin tin will create an elegant muffin worthy of a special occasion

A Trick for a Pretty Muffin

  • A trick to make these muffins look their prettiest is to fold the berries into the batter, but then reserve 3 berries for each top.
  • That way they will be more visible and guests will quickly know what type of muffins they are.
  • When they bake it the oven the top berries will begin to soften and pop and will sometimes even emit a little juice, which also looks pretty on top! 
muffin batter filled in a muffin tin, topped with fresh blueberries
Add 3 additional berries to the top of each muffin before baking to create a prettier muffin once they are baked!

How To Create an Extra Moist Muffin?

  • The secret to a moist muffin with delicate crumb comes down to 3 things:
  • Use 2 types of fat. Butter for flavor but oil for extra moisture
  • Use water over milk. Water will not weigh your muffin down like milk can
  • Do Not Over Mix! For this, I really love using a Danish Dough Whisk to mix the batter
  • The results are fantastic muffins that are light and delicious and celebrate all the flavors of summer! A great “cousin” to this muffin recipe is my Strawberry Lemon Muffin Recipe. Another great summer muffin recipe to try! 
a freshly baked blueberry muffin, split open with melted butter
Parchment muffin liners are non-stick and will prevent half your muffin from sticking to the paper!

Storage

  • These muffins freeze beautifully!
  • Allow them to cool completely then place them in a resealable freezer bag and freeze for up to a month.
  • To reheat, wrap 1 muffin in a paper towel and microwave on high in :30 increments until warmed through.
Blueberry Muffins in a jumbo muffin tin turned over on their sides

Easy Blueberry Muffin Recipe

Yield: 6 jumbo muffins

This is a delicious easy blueberry muffin recipe that comes together with 2-bowls and a whisk! So light and fluffy and extra moist!

Ingredients

  • 2 eggs
  • 3/4 cup (150g) sugar
  • 1/2 cup (118ml) butter, melted
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cup (177ml) water
  • 1 tsp (5ml) vanilla
  • 1 3/4 (210g) cups all-purpose flour
  • 2 tsp (10ml) baking powder
  • 1/2 tsp (2.5ml) salt
  • 1 1/4 cup (190g) fresh or frozen blueberries
  • 2 tsp (10ml) sugar for tops

Instructions

  1. Preheat oven to 375F (190C).
  2. Whisk together all the wet ingredients and set aside.
  3. Whisk together the dry ingredients. Slowly whisk in the dry ingredients to the wet ingredients. Fold in the blueberries.
  4. Line a muffin tin with muffin papers. For jumbo muffins place 2 ice cream scoops of batter in each well. For standard 12-cup muffin tin, place 1 scoop in each well.
  5. Sprinkle sugar on tops. Bake at 375F (190C). For jumbos go 30-35 mins. For standard go 20-25 mins.

Notes

To make these muffins look their prettiest is to fold the berries into the batter, but then reserve 3 berries for each top, that you will place on the top before baking, after adding the sugar. This creates such a nice color and juiciness to the muffins as the berries pop in the oven. 

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 78mgCarbohydrates: 51gFiber: 3gSugar: 17gProtein: 6g
© Beth Le Manach
Cuisine: American / Category: Breakfast
Brownie cake scooped into a mug with ice cream

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18 Comments

  1. What a great website with recipes and tips that really work. Thank you Beth for all the work you do to inspire us to cook and bake recipes for daily living and entertaining.

    Reply

      1. These Blueberry Muffins are excellent!!!!
        My new favorite recipe! I also put a couple in the freezer. They were wonderful a week later! Thank you so much!

        Reply

  3. The muffins were so tender and great crumb. I couldn’t decide if I wanted blueberry or cranberry. Just a handful of frozen smoothy stash helped make the decision. So then 3 blueberry, and 3 cranberry left 6 more. Three crumb topping (I always make a triple recipe of crumb and freeze), the why not experiment with one jam and one with peanut butter. Left one virgin to really appreciate the product. I took a photo and it looked pretty nice but no way to add to comment. I placed half batter in paper cups, add the “goodies” finish with batter and a couple of identifiers. Thanks Beth.

    Reply

  5. Hey hey! So excited to try this muffin recipe. Can we use anything to replace the two ripe bananas in the healthy recipe? I only have frozen bananas.

    Also, I’m a big fan! I’ve tried your cappuccino and coffee muffin recipes and they came out incredible! You have the best recipes, thank you for sharing these with us all. 🙂

    Reply

    1. Aww I’m so glad to hear the recipes have been a hit! Yes you can use frozen bananas if you thaw them first or defrost in the microwave so that they are mashable :). No problem!

      Reply

  6. Hi Beth, I made your Blueberry Muffin for my son – he has ate a lot of Muffins,
    I have been making Muffins for years, But I made your French Macaron Recipe and they turned out perfect…. They are as you say very Finicky ! Tried several times making the Macarons and they were a failure most of the time then I came across your recipe and they turned out perfect every time so I thought why not try the blueberry muffin recipe, and my son said he has never ate such a good muffin they are the best he has ever had. So Thank you!
    Bev Lasky

    Reply

  7. I love watching and your recipes. You make things so easy. Please tell us if making the healthy muffins but don’t have coconut oil, is there any suggestions for a substitute?

    Reply

    2. I forgot to ask one question. Is the sugar put in with the wet ingredients or the dry ingredients? Thanks again!!!!!!

      Reply