Easy Blueberry Muffins

Overhead view of six muffins on white plate.

5 from 24 votes

Try making a batch of these Easy Blueberry Muffins with Frozen Blueberries soon! They’re an easy one bowl muffin recipe that’s made with minimal ingredients and delicious enough to enjoy anytime.

Prep Time10

Cook Time20

Resting Time5

Total Time35

Course: Bread

Cuisine: American

Keyword: blueberry muffins

Servings:

Calories: 257kcal

Author: LaKita Anderson

Equipment

1 Muffin Pan
1 large mixing bowl
1 large spoon

Ingredients

1 cup all-purpose flour
½ tablespoon baking powder
¼ teaspoon salt
⅛ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 large egg
½ cup whole milk
½ cup granulated sugar
¼ cup vegetable oil
½ teaspoon vanilla extract
¾ cup frozen blueberries

Instructions

Begin the blueberry muffins recipe by preheating the oven to 400 degrees F. Line a large muffin pan with muffin liners. This will help to make the cleaning process much easier.
In a large bowl, whisk together the 1 cup all-purpose flour, ½ tablespoon baking powder, ¼ teaspoon salt, ⅛ teaspoon ground nutmeg, and ¼ teaspoon ground cinnamon until combined.
In a separate small bowl, whisk together the 1 large egg, ½ cup whole milk, ½ cup granulated sugar, ¼ cup oil, and ½ teaspoon vanilla extract until combined.
Pour the egg mixture into the flour mixture and stir the ingredients together with just a few light strokes. Stir just until the dry ingredients are moistened being careful not to over-mix. The muffin batter should not be smooth, it will be slightly lumpy.
Gently fold the ¾ cup frozen blueberries into the batter until distributed. No need to allow the frozen berries to thaw, allow them to remain frozen.
Divide the batter evenly among the muffin cups in the pan. Place into the oven and allow the muffins to bake for about 15 to 20 minutes, until a toothpick inserted into 1 or 2 of the muffins comes out clean with just a few crumbs and no wet mixture.
Carefully remove the muffins from the oven and allow them time to cool in the pan on a wire rack for about 5 minutes before removing them completely from the pan. Enjoy!
If you have any leftover muffins, then you may store them at room temperature in an airtight container or a plastic bag for up to 3 days.

Notes

If you use paper liners or baking cups, lightly spray each one with some non-stick cooking spray. This will ensure that your muffins will come out clean.
Once you add the wet ingredients to the dry ingredients, do not over-mix! This will cause your muffins to be chewy and tough. It is perfectly fine for your muffin batter to be slightly lumpy even after you have thoroughly combined all of the ingredients.
After you have poured the muffins into the muffin tin, press a few extra blueberries into the top of the uncooked muffins for extra blueberries. This step is completely optional but makes your muffins look more like bakery-style blueberry muffins.
For a more buttery muffin, you can substitute butter in the same unit of measurement as the oil in the recipe.
This recipe makes six large blueberry muffins. If you would like to make more then you may have to double the recipe.
These muffins are not overly sweet, feel free to add additional sugar if necessary. Try sprinkling the top with turbinado sugar before baking.

Nutrition