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.
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.
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.
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!
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📖 Recipe
Easy Blueberry Muffins
INGREDIENTS
- 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
- Preheat oven to 400F or 200C. Place muffin liners in a muffin tin.
- In a large bowl, whisk together eggs and sugar until creamy. Mix in milk and olive oil.
- In a medium bowl combine flour, baking powder, vanilla powder and salt.
- 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.
- Set a handful of blueberries aside and fold in the rest.
- Share the batter into muffin liners filling almost to the top. Top with extra blueberries.
- Bake at 400F for 5 min. and reduce it to 375F (190C) and bake for 25 minutes until golden.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Cindy says
Hello:
I tried your Blueberry muffin receipe and they looked turned amazing but were a bit dry. Any thoughts? Maybe less flour...
Yusuf says
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.
Fawzia says
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 😊
Zerrin says
Thank you Fawzia for sharing your feedback here.
Lola says
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.
Zerrin says
Hi Lola! Thanks for sharing your experience with us here. The type of olive oil might cause that heaviness.
Wilma Soedarsono says
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.
Zerrin says
Great to hear that Wilma! So happy that your son loves it too. Mine loves to bake with me too 🙂
plasterer bristol says
Delicious, these are my favorite. soo tasty. Thanks for sharing.
Simon
Ekin says
Thank you for the recipe i did it and it taste amazing.
Michelle says
Only bake for 5 minutes?
Zerrin says
Hi Michelle, bake 5 min. at 400F first and then reduce it to 375F and bake for another 25 minutes.
Kelsey says
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
Sarah says
Wonderful recipe! How do you store these to keep them fresh? Do you keep them covered? Also, have you ever had success freezing them?
Zerrin says
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.
Katie says
These were okay, but I think there is too much flour. Mine could have used more blueberries and less flour.
Lisa says
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! 🙂
Lisa says
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!
Zerrin says
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?
Kodi says
Is it necessary to have the milk and eggs at room temperature?
Zerrin says
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.
Tiffany says
I'd like to make these into mini muffins and was wondering how that would change the baking temps and times.
Melody says
Instead of using the vanilla powder, is it ok to use vanilla extract?
Zerrin says
Yes you can use vanilla extract instead.
Librarian Lavender says
I like nothing more than reading while eating my breakfast and those muffins are perfect for doing just that! Great recipe!
Zerrin says
Thank you dear! I love it too!