Quick Blueberry Muffins Recipe

This Quick Blueberry Muffins Recipe is loaded with fresh blueberries and sprinkled with a touch of sugar for a sweet topping everyone will enjoy.  

This Quick Blueberry Muffins Recipe is loaded with fresh blueberries and sprinkled with a touch of sugar for a sweet topping everyone will enjoy.

pinterestSkip 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.

Blueberry Muffins Ingredients from scratch

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.

Easy Blueberry Muffin Recipe

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.

Easy Blueberry Muffins

Before the oven even has a chance to preheat, these beauties are all ready to go in!

Seriously… how awesome is that!?!

Quick Blueberry Muffins

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:

This Quick Blueberry Muffins Recipe is loaded with fresh blueberries and sprinkled with a touch of sugar for a sweet topping everyone will enjoy.

These blueberry muffins won’t last long in your house!

Helpful Products To Make This Recipe:

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Quick Blueberry Muffins

Quick Blueberry Muffins are loaded with fresh blueberries and sprinkled with a touch of sugar!

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
Scale

Ingredients

  • 2 cups 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

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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

You can substitute the blueberries for chocolate chips or other berries.

Keywords: blueberry, muffins

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
22 Responses
  1. San

    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

    1. 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.

    1. Trish

      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.

  2. Gladys

    Today my husband purchased 8 containers of blackberries on sale. Guess what kind of muffins I am going to make very soon?!

  3. deb

    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.

  4. Kat

    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?

  5. 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! 😉

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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