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Home » Muffins and Cupcakes » Easy Blueberry Muffins

Published: Jun 22, 2014 · Modified: Sep 23, 2019 by Zerrin & Yusuf

Easy Blueberry Muffins

Jump to Recipe·Print Recipe

Are you a quick breakfast person? Here is the quickest one if you make it a day before. Just grab one or two Blueberry Muffins and enjoy with a cup of hot milk or coffee! I promise these bakery style muffins will make a wonderful start in the morning.

Easy Blueberry Muffins | giverecipe.com | #muffins #blueberry #blueberries #dessert #baking

Well, I’m not a specialist on muffins, but I have two muffins that nobody can resist: Apple muffins and moist chocolate muffins. I’m sure these blueberry muffins will go to that short list immediately as they are wonderfully tender and moist with loads of juicy blueberries inside.

Easy Blueberry Muffins | giverecipe.com | #muffins #blueberry #blueberries #dessert #baking

Although it’s the first time I’ve made and tasted blueberry muffins, I got a big success! I can hear you asking how on earth it could be the first time.

Easy Blueberry Muffins | giverecipe.com | #muffins #blueberry #blueberries #dessert #baking

The batter of these blueberry muffins are quite thick so that they can hold the generous amount of berries inside. Also, the liners are packed almost full and you get these Jumbo-sized muffins, which gives them a bakery style look.

I saw that many recipes call for a sugar topping on these muffins, but I don’t think they need anything more, they are already perfect as they are. If you like classic blueberry muffins, these are perfect for you!

Easy Blueberry Muffins | giverecipe.com | #muffins #blueberry #blueberries #dessert #baking

More Recipes with Berries

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  • Blueberry Jam
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  • Chocolate Yogurt Muffins

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  • Dairy Free Buttermilk Pancakes
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As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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Print

Easy Blueberry Muffins

Easy Blueberry Muffins | giverecipe.com | #muffins #blueberry #blueberries #dessert #baking
Print Recipe

★★★★★

4.3 from 6 reviews

Soft and moist muffins loaded with blueberries.

  • Author: Zerrin & Yusuf
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 17 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 2 eggs, at room temperature
  • 1 and ¼ cup sugar
  • 1 cup milk, at room temperature
  • ½ cup olive oil
  • 3 cups flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla powder
  • 1 and ½ cups blueberries, I used frozen

Instructions

  1. Preheat oven to 400F or 200C. Place muffin liners in a muffin tin.
  2. In a large bowl, whisk together eggs and sugar until creamy. Mix in milk and olive oil.
  3. In a medium bowl combine flour, baking powder, vanilla powder and salt.
  4. Sift dry ingredients into wet ingredients gradually and mix by hand. Don’t overmix, just mix until the dry ingredients are all gone into the creamy mixture. The batter will be quite thick.
  5. Set a handful of blueberries aside and fold in the rest.
  6. Share the batter into muffin liners filling almost to the top. Top with extra blueberries.
  7. Bake at 400F for 5 min. and reduce it to 375F (190C) and bake for 25 minutes until golden.

Nutrition

  • Serving Size:
  • Calories: 213
  • Sugar: 16.2 g
  • Sodium: 85.3 mg
  • Fat: 7.2 g
  • Carbohydrates: 34.2 g
  • Protein: 3.6 g
  • Cholesterol: 22.2 mg

Keywords: easy blueberry muffins, blueberry muffin recipe

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Cindy says

    July 28, 2020 at 10:05 pm

    Hello:
    I tried your Blueberry muffin receipe and they looked turned amazing but were a bit dry. Any thoughts? Maybe less flour...

    Reply
    • Yusuf says

      August 02, 2020 at 5:46 am

      Thanks for the feedback Cindy! Sorry to hear that you didn't get the desired result. Maybe the baking duration should be shorter in your oven. Or as you say, it might be better to use less flour.

      Reply
  2. Fawzia says

    September 11, 2018 at 6:27 pm

    This was a great recipe, was very happy with my first attempt. However it was just slightly hard on top, but Zerrin suggested using buttermilk, yogurt or Kefir for the softness. I will definitely be trying these muffins again 😊

    Reply
    • Zerrin says

      September 13, 2018 at 3:47 pm

      Thank you Fawzia for sharing your feedback here.

      Reply
  3. Lola says

    March 26, 2017 at 2:45 am

    These muffins were great although because I followed the recipe and used 1/2 a cup of olive oil, the taste definetly stood out. I gave them to my family and they felt as if it was a little olive oil heavy.

    Reply
    • Zerrin says

      March 26, 2017 at 11:39 pm

      Hi Lola! Thanks for sharing your experience with us here. The type of olive oil might cause that heaviness.

      Reply
  4. Wilma Soedarsono says

    March 25, 2016 at 3:05 pm

    I have just made this muffin together with my son, and it turns out very tasty. It is now in my recipe note book, as I will definitely going to make it again. Thank you for sharing the recipe.

    ★★★★

    Reply
    • Zerrin says

      March 25, 2016 at 11:19 pm

      Great to hear that Wilma! So happy that your son loves it too. Mine loves to bake with me too 🙂

      Reply
  5. plasterer bristol says

    March 03, 2016 at 7:47 pm

    Delicious, these are my favorite. soo tasty. Thanks for sharing.

    Simon

    Reply
  6. Ekin says

    February 25, 2016 at 2:44 pm

    Thank you for the recipe i did it and it taste amazing.

    ★★★★★

    Reply
  7. Michelle says

    February 02, 2016 at 4:39 am

    Only bake for 5 minutes?

    Reply
    • Zerrin says

      February 03, 2016 at 12:04 am

      Hi Michelle, bake 5 min. at 400F first and then reduce it to 375F and bake for another 25 minutes.

      Reply
  8. Kelsey says

    May 21, 2015 at 10:45 am

    These turned out to be not just thick in the batter but thick in the muffins itself. The flavor is good but the texture is odd

    ★★★★

    Reply
  9. Sarah says

    April 04, 2015 at 4:00 am

    Wonderful recipe! How do you store these to keep them fresh? Do you keep them covered? Also, have you ever had success freezing them?

    Reply
    • Zerrin says

      August 08, 2015 at 11:23 pm

      Hi Sarah,

      They should be stored covered, otherwse they lose flavor and their fluffiness. I've never tried freezing these, but I guess they would be fine.

      Reply
  10. Katie says

    March 21, 2015 at 10:31 pm

    These were okay, but I think there is too much flour. Mine could have used more blueberries and less flour.

    ★★★

    Reply
  11. Lisa says

    March 21, 2015 at 8:30 pm

    These muffins are great! I made them last week with blueberries and this week I tried them with raspberries and white chocolate chunks - both delicious! The base recipe seems vers versatile, I'll try some more berries and fruit with it.
    The only issue I have is that for me, it seems to yield at least 19 or 20 muffins, otherwise it drips from the sides too much. But hey, more muffins! 🙂

    ★★★★★

    Reply
    • Lisa says

      August 08, 2015 at 12:17 pm

      I've made them a few more times since I left this comment and have some in the oven right now. This time, I'm trying apply and cinnamon for a mor autumny version. But my favorite is still raspberries and white chocolate chunks!

      Reply
      • Zerrin says

        August 08, 2015 at 11:29 pm

        Thank you Lisa for sharing your experience. Raspberries and white chocolate or apple and cinnamon sound just great to use in these muffins. Isn't it great to have an ultimate muffin recipe that you can combine with your favorite ingredients and create your own recipe?

  12. Kodi says

    March 16, 2015 at 2:02 am

    Is it necessary to have the milk and eggs at room temperature?

    Reply
    • Zerrin says

      March 16, 2015 at 11:08 am

      Well, the muffins rise better when those are at room temperature. If you don't have enough time though, just wait the eggs in warm water for 5-10min. And heat milk for 10-20 seconds or until it reaches room temperature. You can test it with your finger.

      Reply
  13. Tiffany says

    January 29, 2015 at 12:47 am

    I'd like to make these into mini muffins and was wondering how that would change the baking temps and times.

    Reply
  14. Melody says

    January 03, 2015 at 7:33 pm

    Instead of using the vanilla powder, is it ok to use vanilla extract?

    Reply
    • Zerrin says

      January 04, 2015 at 12:39 pm

      Yes you can use vanilla extract instead.

      Reply
  15. Librarian Lavender says

    June 22, 2014 at 4:03 pm

    I like nothing more than reading while eating my breakfast and those muffins are perfect for doing just that! Great recipe!

    ★★★★★

    Reply
    • Zerrin says

      June 29, 2014 at 11:14 am

      Thank you dear! I love it too!

      Reply

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Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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