Golden-topped, tender, and bursting with juicy blueberries, these muffins are a bakery-style treat you can whip up at home in no time. Each bite is soft and fluffy, balanced with the slight tartness of ripe berries and the gentle sweetness of vanilla-scented batter. Whether you’re brewing a morning coffee or packing a lunchbox snack, these muffins are a guaranteed crowd-pleaser.

What sets this recipe apart is its simplicity and reliability. No fancy equipment, no complicated steps—just a few pantry staples and a handful of fresh or frozen blueberries come together to create magic. Ideal for quick breakfasts, weekend baking sessions, or afternoon cravings, these easy and fluffy blueberry muffins will become your go-to recipe.

Ingredients for this Easy & Fluffy Blueberry Muffin Recipe

1 and 1/2 cups (190g) all-purpose flour
3/4 cup (150g) granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup (80ml) vegetable oil
1 large egg
1/3 cup (80ml) milk (plus more if needed)
1 and 1/2 teaspoons pure vanilla extract
1 cup (150g) fresh or frozen blueberries
Optional: coarse sugar for topping

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a standard muffin tin with paper liners or lightly grease each cup. This ensures easy release and a clean finish.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Set aside. This dry blend gives your muffins their tender crumb.

Step 3: Combine the Wet Ingredients

In a separate bowl or large measuring cup, whisk the vegetable oil, egg, milk, and vanilla extract until smooth. Make sure everything is well incorporated.

Step 4: Bring the Batter Together

Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Don’t overmix; a few lumps are perfectly fine and keep the muffins light.

Step 5: Fold in the Blueberries

Gently fold in the blueberries, being careful not to burst them too much. If using frozen berries, do not thaw to prevent discoloration of the batter.

Step 6: Fill the Muffin Tins

Divide the batter evenly among the muffin cups, filling each about 3/4 full. For a bakery-style finish, sprinkle a little coarse sugar on top.

Step 7: Bake

Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 8: Cool and Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Serve warm or store for later—either way, they’re delicious.

Frequently Asked Questions

How do I make my muffins extra fluffy?

Use fresh baking powder and don’t overmix the batter. These are the two biggest keys to achieving that soft, airy texture.

Can I use frozen blueberries?

Absolutely! Just make sure you add them to the batter while still frozen. Thawed berries can make the batter runny and streaky.

Can I make this recipe dairy-free?

Yes, swap the milk with any plant-based alternative like almond milk or oat milk.

What kind of oil should I use?

A neutral oil like vegetable or canola works best. You can also use melted coconut oil for a slight flavor twist.

Can I add other mix-ins?

Sure! Try adding lemon zest for a citrusy kick or a handful of white chocolate chips for added sweetness.

Do I need a mixer for this recipe?

Nope! This recipe is designed to be simple and easy. A whisk and a spatula are all you need.

Easy & Fluffy Blueberry Muffin Recipe

Author: Nora Sinclair
Total Time: 52 minute
Yield: 12 muffins

Print Recipe

Description

If you’re dreaming of warm, golden muffins that burst with blueberry flavor and melt in your mouth, this is the recipe for you. Perfect for a quick breakfast, snack-on-the-go, or even a cozy weekend treat, these muffins offer everything you want in a sweet bite: moist texture, light crumb, and just the right amount of fruitiness.

Whether you’re looking for easy breakfast ideas, healthy snack options, or simply something homemade and comforting, this easy recipe checks all the boxes. The subtle vanilla notes and juicy blueberries pair wonderfully, creating a flavor that feels indulgent yet approachable. You’ll love how fast and simple it is to make a batch of these muffins—no mixer required!

Instructions

Preheat oven to 400°F (200°C). Line a muffin tin with liners or lightly grease.
In a large bowl, whisk flour, sugar, salt, and baking powder.
In another bowl, whisk oil, egg, milk, and vanilla until smooth.
Combine wet and dry mixtures, stirring gently until just mixed.
Fold in the blueberries without overmixing.
Spoon batter into muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if desired.
Bake for 18-22 minutes, or until golden and a toothpick comes out clean.
Let cool 5 minutes in the tin, then transfer to a wire rack.

Prep Time: 10 minutes
Cook Time: 18–22 minutes
Category: Breakfast