Easy Homemade Moist Blueberry Muffins Recipe

Blueberry muffins are one of the most popular homemade baked goods because they are quick to prepare, versatile, and always a crowd favorite. These muffins are soft, moist, and filled with bursts of juicy blueberries that make every bite satisfying. Whether you are looking for an easy breakfast option, a lunchbox treat, or a sweet addition to brunch, this recipe is simple enough for beginners yet reliable enough for experienced bakers.

Made with basic pantry ingredients and ready in about 30 minutes, these blueberry muffins bring together a tender crumb with a golden top and just the right amount of sweetness. The recipe works well with both fresh and frozen blueberries, making it a year-round baking favorite. With the added sugar topping, you also get a light crunch that complements the soft muffin interior perfectly.

This recipe is designed to give you consistent results: moist muffins that rise beautifully, hold their shape, and are packed with fruit.

Why You’ll Love These Muffins

• Easy to make: The recipe uses simple ingredients and straightforward steps, so you can have fresh muffins on the table quickly without any complicated techniques.
• Perfect texture: The balance of oil, egg, and milk keeps the muffins moist and tender while the baking powder ensures a fluffy rise.
• Blueberry-packed: With one full cup of blueberries, every muffin is generously filled with fruit.
• Versatile: Works with both fresh and frozen blueberries, so you don’t have to wait for blueberry season to enjoy them.
• Family-friendly: These muffins are loved by both kids and adults, making them a go-to snack or breakfast treat.
• Make-ahead friendly: They keep well for a few days at room temperature and can also be frozen for longer storage without losing flavor or texture.

With these qualities, this blueberry muffin recipe is a reliable choice for anyone who wants a quick, delicious, and bakery-style treat at home.

Ingredients Needed

To make the best homemade blueberry muffins, you only need a few staple ingredients. Each one plays an important role in creating soft, fluffy, and flavorful muffins.

• All-purpose flour (1 ½ cups): The foundation of the muffins, giving structure and body.
• Granulated sugar (¾ cup): Sweetens the batter and balances the tartness of the blueberries.
• Salt (½ teaspoon): A small amount enhances the overall flavor of the muffins.
• Baking powder (2 teaspoons): Provides lift and helps the muffins rise for a light and airy texture.
• Vegetable oil (⅓ cup): Keeps the muffins moist while adding richness without weighing them down.
• Egg (1 large): Binds the ingredients together and improves the texture.
• Milk (⅓ cup): Adds moisture and helps blend the dry and wet ingredients smoothly.
• Vanilla extract (1 teaspoon): Adds warmth and depth of flavor.
• Blueberries (1 cup, fresh or frozen): The star ingredient that provides natural sweetness and bursts of flavor. Both fresh and frozen work well.
• Sugar for topping (2 tablespoons): Sprinkled over the batter before baking for a slightly crisp, sweet finish.

👉 Tip: If using frozen blueberries, add them straight from the freezer to prevent excess juice from coloring the batter.

Step-by-Step Instructions

Follow these simple steps for bakery-style blueberry muffins at home:

1. Preheat the Oven

Set your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray to prevent sticking.

2. Combine Dry Ingredients

In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and baking powder until evenly distributed. This ensures the leavening agent is spread throughout the batter.

3. Prepare the Wet Mixture

In another bowl, whisk the vegetable oil, egg, milk, and vanilla extract until smooth and well combined. This liquid mixture helps create a moist and tender muffin.

4. Mix the Batter

Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to stir gently until just combined. Do not overmix—overworking the batter can result in dense muffins. A slightly lumpy batter is ideal.

5. Add Blueberries

Gently fold in the blueberries. If using frozen blueberries, fold them in last and directly from the freezer to avoid streaking the batter.

6. Fill Muffin Cups

Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the tops with the reserved sugar for a crunchy golden topping.

7. Bake

Place the muffin tin in the oven and bake for 20–22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

8. Cool and Serve

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.

Recipe Notes:

• If using frozen blueberries, do not thaw before mixing into the batter.
• Toss blueberries with 1 teaspoon of flour to help prevent sinking.
• Muffins can be stored in an airtight container at room temperature for 3 days or frozen for up to 2 months.