Many variations on blueberry muffins exist, but finding the best? That’s the real challenge. My one bowl easy blueberry muffins will end your search! Bursting with blueberries, buttery, tender, and a cinch to make, you will want to make them many times over!
It’s hard not to love a good blueberry muffin. Buttery, jammy, and tender, yet still firm enough to be perfectly portable. Grab a cup of joe, and breakfast is bliss.
Finding a great blueberry muffin? That’s the real the challenge. Judging by taste and texture, durability is the #1 priority for many a store-bought blueberry muffin. Boxed mixes will work in a jiffy, but the best blueberry muffin is, and always will be, homemade.
My 1-bowl easy blueberry muffins prove that the best can also be the simplest: no fuss, minimal (1-bowl) muss, and all the pleasure that homemade baking (and sharing, and eating!) can bring.
What Makes these Blueberry Muffins Great?
Tasting is the final proof for these muffins, but before you make an inaugural batch, it’s good to have some muffin stats:
- Made in one bowl.
- No mixer required (= no beaters to clean!).
- Mixed together in minutes.
- Bakes in less than 30 minutes.
- Pantry ingredients.
- Great balance of buttery muffin to juicy blueberries
Sounds great, right? And they look even better.
Ingredients for the Muffins
A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.
- Granulated sugar. Nothing fancy, simply regular, granulated white sugar. This goes into the muffin batter, but there is also an option to add some extra sugar on top of the batter, which creates a crunchy sugar top as the muffins bake.
- 2 large eggs. For best results, use large eggs, as specified.
- Unsalted butter. I prefer unsalted butter in all of my baking (so that I can control the amount of salt. Yes, I am a control freak when it comes to butter:)). An equal amount of salted butter can be used in place of the unsalted butter (either decrease the salt by a pinch or leave as is).
- Vegetable oil. Use any neutral oil that you prefer. For example, vegetable oil, canola oil, avocado oil, melted coconut oil, or safflower oil. Adding some oil to the batter (instead of all butter) leads to a light, moist muffin.
- Vanilla extract. The real thing is always best, but use what you have on hand.
- Baking powder. Be careful, not baking soda (they have quite different strengths, and work differently in baked goods).
- Salt. The regular, fine (table) variety, or fine sea salt.
- Milk. I used 2% milk for my testing.
- All-purpose flour. No fancy flours required, just regular all-purpose flour.
- Blueberries. Fresh are best, but frozen work, too. See my tip below for how to prepare frozen berries for the batter.
Step-by-Step Instructions with Photos
Step One: Preheat the Oven & Line the Muffin Tin Cups
Preheat your oven to 375F (190C) so that it is hot and ready once the blueberry muffin batter is mixed. Line the cups of a standard muffin tin with paper or foil baking cups.
It may seem a superfluous step, but give the insides of the muffin cup liners a quick spritz with nonstick cooking spray. It will help with the removal of the liners post-bake.
Step Two: Whisk the Wet Ingredients
In a large mixing bowl, whisk the sugar, eggs, melted butter, oil, and vanilla until blended. Whisk in the baking soda and salt until blended, and then whisk in the milk.
Step Three: Add the Flour
Add the flour and stir until combined, scraping the bottom and sides of the bowl with a rubber or silicone spatula until just combined (avoid mixing too much–it can lead to tough muffins).
Step Four: Add HALF of the Blueberries
Stir in HALF of the blueberries. You’ll add the other half in a moment, once the batter is scooped into the muffin cups.
There is a method to this madness (even distribution of the blueberries throughout the muffins).
Step Five: Divide Batter into Muffin Tin Cups
Divide the batter evenly between the prepared muffin cups and top with the remaining blueberries.
If desired, sprinkle the tops of the muffins with granulated sugar. This will yield a sparkly, crunchy crust once the muffins are baked (especially if you sprinkle with the full 4 tablespoons of sugar–1 teaspoon sugar per muffin).
Step Six: Bake and Cool
Bake the muffins in the preheated oven for 24 to 28 minutes until puffed, golden brown, and a toothpick inserted in the center of a muffin comes out clean (save for some blueberry juices).
Oh, hello there, beautiful blueberry muffins. Don’t you look scrumptious!
Remove the muffins from the muffin tin and transfer to a cooling rack to cool completely.
Taste and Texture of the Muffins
The muffins have a tender, moist crumb, thanks to the addition of oil to the batter, but have the unmistakable flavor of butter, too. The vanilla shines through, a great foil to the bold blueberry flavor in every bite.
Speaking of blueberries in every bite: it is important to cool these muffins entirely before eating due to the high quantity of blueberries in the batter. The hot berries are bursting with juices when the muffins emerge from the oven. Hot muffins are hard to handle (and may turn your shirt into blueberry tie-dye).
Will Frozen Blueberries Work in the Recipe?
Yes! My freezer is jam-packed with bags of blueberries (we have blueberry farms nearby; I go a bit overboard with my berry hoarding), so I can attest, 100%, that frozen berries work in the recipe.
Here is what I suggest to prepare them. Do not thaw the berries. Instead, before adding the frozen blueberries to the batter, rinse, drain, and pat them dry. These steps are especially important for commercially frozen bags of blueberries (they are more likely to have frozen blueberry juice around some of the berries).
Q: Do I have to use half butter and half oil? Can I use all butter, or all oil?
A: No, you do not have to use 1/2 butter, half oil. You can use all melted butter (1/2 cup total) or all vegetable oil (1/2 cup total) according to what you have on hand and/or what you prefer.
Q: I know that these are called 1-bowl classic blueberry muffins, but…can I use other berries?
A: Yes! You can use fresh raspberries or blackberries in place of the blueberries. I do not recommend strawberries, oe frozen raspberries or blackberries, as they can be too wet and alter the muffin batter ratios.
Q: How do I store the muffins? Can I make them ahead of time?
Muffins are one of the best make-ahead breakfasts, and these blueberry muffins are no exception. Make them when you have the chance, and then store the cooled muffins in an airtight container at cool room temperature for 2 days, in the refrigerator for 5 days, or the freezer for up to 6 months.
Q: Can I make the recipe if I do not have a muffin tin?
A: Yes! You will not be able to make individual muffins, but you can make a blueberry coffee cake.
Prepare the batter as directed, ladling the batter into a 9-inch square dish or a 9-inch cake pan or pie plate. Sprinkle with the remaining blueberries and (optional) sprinkle with the extra sugar. Bake at the same temperature. Begin checking for doneness at the 25 minutes mark. Cool completely and then cut into wedges or squares (depending on type of dish used) to serve.
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup (57 g) butter, melted
- 1/4 cup (56 g) vegetable oil
- 1 teaspoon (5 mL) vanilla extract
- 2 teaspoons (10 g) baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups (250 g) all-purpose flour
- 2 cups (283 g) blueberries, divided
- Optional: 2 to 4 additional tablespoons granulated sugar (for sprinkling the tops)
- Preheat the oven to 375F (190C). Line the cups of a standard 12-cup muffin tin with paper liners. Lightly spritz the inside of the liners with nonstick cooking spray.
- In a large mixing bowl, whisk the sugar, eggs, melted butter, oil, and vanilla until blended. Whisk in the baking soda and salt until blended, and then whisk in the milk.
- Add the flour and stir until combined, scraping the bottom and sides of the bowl with a rubber or silicone spatula until just combined (avoid mixing too much--it can lead to tough muffins).
- Stir in HALF of the blueberries.
- Divide the batter evenly between the prepared muffin cups and top with the remaining blueberries. If desired, sprinkle with granulated sugar (up to 4 tablespoons, which is 1 teaspoon per muffin, for a sugar crust).
- Bake in the preheated oven for 24 to 28 minutes or until risen, golden brown, and a toothpick inserted in the center of a muffin comes out clean (save for some blueberry juices :)).
- Remove the muffins to a cooling rack and cool completely.
Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, in the refrigerator for 5 days, or the freezer for up to 6 months.
Brown Sugar Blueberry Muffins: Replace half of the granulated sugar with 1/2 cup of packed dark brown sugar.
Butter Option: If you do not have butter, or prefer avoiding it, replace it with an extra 1/4 cup (56 g) of vegetable oil. The muffins will not have a buttery flavor, but they will still be tender and delicious from the vanilla and blueberries.
Serving Size:1 muffin
Amount Per Serving: Calories: 247Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 218mgCarbohydrates: 37gFiber: 1gSugar: 19gProtein: 4g