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Fast and Straightforward Blueberry Muffins

You solely want one bowl to make this straightforward blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. We’ve been making these muffins for years and are at all times completely satisfied that we did. Leap to the Straightforward Blueberry Muffin Recipe

Watch The Video

Blueberry Muffins Recipe Video

How you can Make the Greatest Blueberry Muffins

These blueberry muffins are fast and simple with a moist and tender middle bursting with blueberries and completely golden brown prime. They’re additional straightforward to make, too. For an additional spin on these muffins, strive our lemon blueberry muffins recipe or for egg-free and dairy-free muffins, strive these vegan blueberry muffins.

Easy Blueberry Muffins

Blueberry Muffin Components

Contemporary or frozen blueberries work on this recipe. It’s difficult to seek out candy recent blueberries all 12 months spherical. Fortunately, this doesn’t forestall us from getting our blueberry muffin repair! When utilizing frozen blueberries, add them when they’re nonetheless frozen.

We use all-purpose flour, however you need to use 100% complete wheat flour or a mixture of complete wheat and all-purpose flour.

A gluten-free flour mix additionally works. Simply understand that altering the flour from all-purpose will have an effect on the feel of the muffins barely.

Granulated sugar helps to make the blueberry muffins flavorful and tender.

You’ll be able to swap for different sugars (brown sugar or coconut sugar, for instance), however the texture of the bread will change barely. I additionally love including a sprinkle of sugar to the muffin tops simply earlier than baking, which turns right into a crackly prime.

Oil is my favourite fats to make use of when making these blueberry muffins. I normally use butter when baking since I really like the flavour, however after testing these muffins with each oil and butter, we discovered that the oil made extra tender muffins.

Milk is my go-to liquid for baking muffins, however if you’re dairy-free, strive home made oat milk, unsweetened almond milk or coconut milk.

Egg supplies construction and stability to the muffins. We use one egg. If you don’t eat eggs, you’ll be able to strive utilizing a flax egg as a substitute.

Baking powder is our go-to leavener for these blueberry muffins.

Salt and vanilla extract add taste to the bread and make them style superb.

How you can Make Blueberry Muffins in Three Straightforward Steps

Once you notice how straightforward these muffins are to make, you’ll wish to make them time and again.

Step 1, Whisk flour, sugar, baking powder, and somewhat salt in a big bowl.

Step 2, Add oil, an egg, milk, and vanilla extract then stir with a fork till blended.

Step 3, Combine within the blueberries, divide the batter between muffin cups and bake.

Blueberry muffin batter with blueberries

How you can Make Mini Muffins

Our recipe can be utilized to make a wide range of muffin sizes. Use our recipe to make the next:

  • Eight big-topped, bakery measurement muffins
  • Ten standard-size blueberry muffins
  • Twenty to twenty-two mini blueberry muffins
Scooping blueberry muffin batter into  muffin pan
This blueberry muffins recipe can be utilized to make 12 standard-size muffins or 22 to 24 mini muffins!

What Our Readers Are Saying

For those who don’t imagine that our recipe helps you obtain the very best blueberry muffins from scratch, check out what our readers are saying in regards to the recipe! Extra evaluations are within the feedback part under.

“These are superb! So easy and scrumptious.” – Mary

“These are the very best blueberry muffins ever! Good crusty prime, moist and scrumptious. Straightforward to make and easy substances.” – Trish

“Bakery high quality! Greatest blueberry muffins I’ve ever made!” – Andrea

Extra Muffin Recipes

Since sharing this recipe and studying simply how a lot you’re keen on them (see all of the evaluations under!). We have now shared a number of extra recipes for muffins that use a really comparable batter. Check out these:

For a barely more healthy tackle these muffins, strive our Wholesome Banana Blueberry Muffins. We add complete grains, ripe bananas and cut back the sugar. Most significantly although, they style nice! Or strive these vegan muffins.

Contemporary Strawberry Muffins with somewhat spice from cinnamon and black pepper — the black pepper could appear odd, however it’s scrumptious with recent strawberries. The batter is similar to this recipe!

Attempt our Traditional Chocolate Chip Muffins with brown sugar, bitter cream, a vanilla-scented batter and plenty of chocolate chips. There’s somewhat bitter cream added to the batter to make it additional scrumptious, and you’ll even add blueberries or strawberries for a fruit-chocolate mixture.

Attempt our Ginger Oatmeal Blueberry Muffins made with recent ginger, recent or frozen blueberries and oats. Plus a spoonful of vanilla-scented glaze to make every little thing that a lot better.

And whereas it isn’t technically a muffin, this Straightforward Do-it-yourself Banana Bread Recipe with ripe bananas, flour, butter, eggs, and spices is a reader favourite! It has a number of useful reader evaluations. We even have a more healthy tackle banana bread right here.

Recipe up to date, initially posted December 2012. Since posting this in 2012, we’ve got tweaked the recipe to be extra clear and added a fast recipe video. – Adam and Joanne

Blueberry Muffins

Fast and Straightforward Blueberry Muffins

  • PREP
  • COOK

This straightforward blueberry muffins recipe makes eight massive, big-topped muffins, ten commonplace muffins or 20 to 22 mini muffins (see notice under about baking time for mini muffins). Since most traditional muffin tins have 12 muffin cups, for those who plan on making the bigger muffins, we suggest including 1 to 2 tablespoons of water to the empty cups. This fashion the cups with water will warmth up on the similar charge because the cups with muffin batter, serving to the muffins bake evenly.

Makes 8 massive, big-topped muffins / 10 commonplace muffins / 20-22 mini muffins

Watch Us Make the Recipe

You Will Want

1 ½ cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops

1/4 teaspoon superb sea salt

2 teaspoons baking powder

1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are nice

1 massive egg

1/3 to 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy each work

1 ½ teaspoons vanilla extract

6 to eight ounces recent or frozen blueberries; see notice under about frozen berries (about 1 cup)


  • Put together Oven and Muffin Cups
  • Warmth oven to 400 levels Fahrenheit. For large-topped muffins, line 8 standard-size muffin cups with paper liners. For normal-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to assist the muffins bake evenly.

    • Make Batter
    • Whisk the flour, sugar, baking powder, and salt in a big bowl.

      Add oil to a measuring jug that holds at the very least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to mix.

      Add milk combination to the bowl with dry substances then use a fork to mix. Don’t over combine. (The muffin batter might be fairly thick — see notice under for extra particulars). Fold within the blueberries.

      • Bake Muffins
      • Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle somewhat sugar on prime of every muffin.

        Bake muffins 15 to twenty minutes or till tops are not moist and a toothpick inserted into the center of a muffin comes out with crumbs, not moist batter. Switch to a cooling rack.

        To retailer, place them in a plastic bag, seal, and retailer at room temperature for two to three days. To freeze, wrap them tightly in aluminum foil or place them in freezer baggage. Freeze for as much as 3 months.

Adam and Joanne’s Ideas

  • You can also make these with recent or frozen blueberries – for those who use frozen, don’t thaw the blueberries.
  • For mini muffins, the baking time might be much less — keep watch over them whereas they bake and count on them to require 9 to 11 minutes.
  • Batter Thickness: The batter needs to be thick and “scoopable” — not runny and never dry or additional thick like dough. If the batter is just too runny, add flour, a tablespoon at a time till right consistency. If the batter is dry or too thick, add milk, a tablespoon at a time till the right consistency.
  • Vitamin information: The diet information supplied under are estimates. We have now used the USDA database to calculate approximate values. Calculations are for one commonplace muffin (this recipe makes 10).

For those who make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste Recipe impressed by and tailored from Allrecipes.com

Vitamin Per Serving: Serving Measurement 1 muffin / Energy 217 / Protein 3 g / Carbohydrate 33 g / Dietary Fiber 1 g / Complete Sugars 18 g / Complete Fats 8 g / Saturated Fats 1 g / Ldl cholesterol 20 mg

AUTHOR: Adam and Joanne Gallagher

Extra Straightforward Muffins

Lemon Blueberry Muffins
Fast and Straightforward Lemon Blueberry Muffins
Easy Banana Muffins with Chocolate Chips
Straightforward Banana Muffins with Chocolate Chips
Perfect Strawberry Muffins
Good Strawberry Muffins


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