This Quick Blueberry Muffins Recipe is loaded with fresh blueberries and sprinkled with a touch of sugar for a sweet topping everyone will enjoy.
Skip the bag or box mix and make this super quick and easy Blueberry Muffin Recipe instead!
How To Make Blueberry Muffins in Three Easy Steps:
- Start by combining your dry ingredients in a large bowl.
- Add in the fresh blueberries, milk, butter and egg and stir until a thick and lumpy batter is formed.
- Divide the blueberry muffin batter among lightly coated muffin liners and bake.
It’s a one bowl and one fork kind of recipe. Meaning less dishes for you to clean up, which is a major plus in my book. Just stir together the dry ingredients and toss in the blueberries to get them nice and coated.
Blueberry Muffin Ingredients:
- Flour – regular all purpose flour
- Sugar
- Baking Powder
- Salt
- Blueberries – you can use any type of berry you like!
- Milk – you could also use water if you’re out of milk.
- Melted Butter – you can also use vegetable oil in place of the butter.
- Egg – lightly beat the egg before adding to batter.
- Coarse Sugar – I like to top the muffins with some coarse sugar to give them just a little added sweetness on top.
Add the wet ingredients and give it a few good turns just until the batter comes together. The batter can be real thick like a sticky cookie dough, so I use my ice cream scoop to evenly divide the batter between the lined muffin tin.
PRO TIP: Don’t stir too much or the muffins will get tough.
Before the oven even has a chance to preheat, these beauties are all ready to go in!
Seriously… how awesome is that!?!
Blueberry Muffin Tips and Variations:
- You can use any sort of fresh berry or even frozen in this recipe. If you plan on using frozen berries, just carefully fold those into the batter at the end before dividing into baking cups.
- I’ve made these with chocolate chips in place of blueberries too, both are great!
- Make sure to do a quick spray on the inside liners with non-stick spray so the muffins do not stick.
- These muffins are best when enjoyed warm, but still taste great at room temperature too.
Can You Freeze Blueberry Muffins?
Yes! You can definitely freeze these muffins and enjoy at a later date. Just package them up in a freezer safe container and enjoy within 3 months.
More Easy Muffin Recipes:
- Orange Cranberry Cream Cheese Muffins
- Nutella Stuffed Chocolate Chip Muffins
- Lemon Poppyseed Muffins
- Carrot Cake Muffins
- Chocolate Chip Banana Muffins
These blueberry muffins won’t last long in your house!
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Quick Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup blueberries
- 1 cup milk
- 1/3 cup butter, melted
- 1 egg beaten
- coarse sugar for topping
Instructions
- Preheat oven to 400 degrees F.
- Mix flour, sugar, baking powder, salt and berries in a bowl. Add the milk, melted butter, and egg to the dry ingredients and mix together with a fork just until completely wet. Don't over mix, batter will be thick and lumpy.
- Lightly spray muffin tin liners with cooking spray and fill with batter, sprinkle with coarse sugar. Bake for 20 to 25 minutes. Enjoy warm.
Notes
Nutrition
Is the sugar on top optional?
Yes, you can leave it out if you prefer.
These are so easy and tastes amazing! I almost feel guilty calling these homemade. I barely got them out of the pan before they were devoured. This will be my go to muffin recipe from now on.
Sounds so good. Can I use a sugar substitute? Thanks so much!
Shawn, THIS is my mothers recipe ! I just looked it up. Only she used 2 eggs. I’m going to try one to see if it’s less cakey ( is that a word)
So happy to see carb breakdown because I always wondered.
Will frozen blueberries work in this recipe?
They will work, but it will make the batter more purple when they are mixed in.
Can you use frozen blueberries?
Yes! Frozen blueberries will be fine.
I was reading the comments and saw a few people commented on the recipe cards, so I had to go look at them. I also have the same one from a “million” years ago. LOL
Looks yummy! I was wondering if it would change it too much if I used coconut flour?
Yeah, actually cooking with coconut flour will change the consistency a lot. You can’t use coconut flour in a 1:1 ratio with all purpose flour. It’s more like 1:4 and extra eggs are needed as well. I haven’t test this recipe using coconut flour so I can’t say what a good substitution would be.
Can I use almond milk?
That should be fine!
Omg I have recipes on those cards. I’m checking my blueberries they look so good and my favorite.
Could we please have these ingredients in LBS and OZS AS we don’t use cups of anything over here, would love to make this recipe, Thank you Shawn.
I don’t typically look up the conversions, but I tried to find them for ya! Hope this helps!
280g flour
63g sugar
150g blueberries
240ml milk
67g butter
Those cards were from a dear friend of mine! 🙂
Is it plain or self-raising flour
All purpose flour!
Today my husband purchased 8 containers of blackberries on sale. Guess what kind of muffins I am going to make very soon?!
Your pictures are beautiful. I will make these later.Thanks. Ms. Griggs
the blueberry muffin recipe looks great BUT i just had to say something about the recipe card
shown in the picture. i am 63 years old and have the exact same cards; they came with a matching, hard
covered book to hold the cards. i bought mine in the early 70’s, when i was a new bride and still have
the set. my goodness, i know it sounds silly but i just got excited when i saw it.
Those are some gorgeous muffins! It’s perfect because I actually have blueberries sitting in my fridge right now, waiting to be used. I try to avoid using butter, and I was wondering whether vegetable oil would be an acceptable substitute here?
I’m drooling. These are gorgeous girl!
I love these muffins and we’ve had them before! I am wondering if I could substitute swerve for the sugar?
My kids devour muffins like crazy! This one looks like a perfect one for those berries in my fridge!
vintage recipes are the best! and these muffins are our breakfast for tomorrow
Aren’t they awesome?! Thanks Heather, hope you guys enjoy them! 🙂
Girl, I love you and your recipes. These muffins look awesome and I love how easy they are. Plus, the big sugar crystals on top are the only way to have a muffin. Pinned!
Thanks Lindsay! I love that sugared top too! 🙂
Wow these look amazing. It may be time for me to try out a new blueberry muffin recipe! Summer yields large amounts of blueberries for me, so blueberry muffins are one of those breakfasts I feel like I’ll be making a bunch! Great recipe and beautiful photos! 😉
Those look awesome! I just bought 5 containers of blueberries (at 88 cents each, I had to. I did).
I would have done the same thing! Hope you can make some of these muffins before your blueberries are all gone! 🙂