These easy & fluffy blueberry muffins are a delightful treat for breakfast, brunch, or a sweet afternoon snack. Each bite bursts with juicy blueberries wrapped in a tender, golden crumb. A hint of vanilla and a light sprinkle of sugar on top give them an irresistible bakery-style touch—perfect for cozy mornings or entertaining guests.

With just a handful of pantry ingredients and fresh or frozen blueberries, you can whip up these muffins in no time. Whether you’re a seasoned baker or just starting out, this recipe is straightforward, reliable, and guaranteed to please a crowd.

What Kind of Blueberries Should I Use?

Both fresh and frozen blueberries work beautifully in this muffin recipe. Fresh berries hold their shape and give a cleaner look, while frozen ones tend to bleed into the batter for a swirled, juicy result. If using frozen, toss them in a little flour before folding into the batter to minimize color bleeding.

Ingredients for the Easy & Fluffy Blueberry Muffin Recipe

All-Purpose Flour – Provides the perfect structure for tender, fluffy muffins.

Granulated Sugar – Sweetens the batter and adds a delicate crisp on top when sprinkled before baking.

Baking Powder – Helps the muffins rise and stay airy.

Salt – Enhances the flavor of all the ingredients.

Milk – Adds moisture and binds everything together.

Vegetable Oil or Melted Butter – Keeps the crumb soft and rich.

Egg – Binds and gives structure to the muffins.

Vanilla Extract – Adds a warm, fragrant flavor.

Blueberries – The star of the recipe, bursting with sweet, tangy flavor in every bite.

Optional: Turbinado or coarse sugar – Sprinkled on top for a crunchy finish.

How To Make the Easy & Fluffy Blueberry Muffin Recipe

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup. This ensures the muffins release easily after baking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Mixing these first prevents clumping and evenly distributes the leavening.

Step 3: Combine Wet Ingredients

In another bowl, whisk 1 cup milk, 1/3 cup vegetable oil (or melted butter), 1 large egg, and 1 teaspoon vanilla extract until smooth and well combined.

Step 4: Bring It All Together

Add the wet ingredients into the dry mixture and stir gently until just combined. The batter should be lumpy—do not overmix, or your muffins may turn out dense.

Step 5: Fold in Blueberries

Gently fold 1 to 1 1/2 cups of fresh or frozen blueberries into the batter using a spatula. If using frozen berries, toss them in a tablespoon of flour first to help prevent color bleeding.

Step 6: Fill the Muffin Tin

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Optionally, sprinkle a pinch of turbinado sugar on top of each muffin for a crunchy topping.

Step 7: Bake and Cool

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Serving and Storing These Muffins

Blueberry muffins are best enjoyed warm out of the oven, perhaps with a little butter melting on top. They pair beautifully with coffee or tea, making them perfect for breakfast spreads, brunch gatherings, or afternoon snacks.

To store, keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag or airtight container for up to 2 months. Reheat frozen muffins in the microwave for 20–30 seconds or warm them in the oven to restore their just-baked texture.

Frequently Asked Questions

How do I keep my muffins from being dry?

Make sure not to overmix the batter and avoid overbaking. Using oil instead of butter can also result in a moister muffin.

Can I make these muffins dairy-free?

Yes! Use a plant-based milk like almond or oat, and swap the butter for oil or a dairy-free butter substitute.

Should I thaw frozen blueberries before using?

No need to thaw. Just toss them with a little flour and fold them directly into the batter to avoid excess bleeding.

How do I get bakery-style muffin tops?

Fill the muffin cups generously and start the bake at a slightly higher temperature for the first few minutes, then reduce. This helps the tops puff up nicely.

Can I use whole wheat flour?

Yes, you can replace half the flour with whole wheat flour. The texture will be slightly denser, but still delicious.

What’s the best way to reheat muffins?

For a fresh-from-the-oven taste, reheat muffins in a 300°F (150°C) oven for 5–7 minutes or microwave for about 20 seconds.

Want More Muffin Ideas with a Twist?

If you love these easy & fluffy blueberry muffins, you’ll probably enjoy these other favorites:

Lemon Poppy Seed Muffins for a bright, citrusy kick.
Chocolate Chip Banana Muffins for a rich and gooey treat.
Apple Cinnamon Oat Muffins that feel like a hug in muffin form.
Strawberry Cream Cheese Muffins for a creamy, fruity bite.
Pumpkin Spice Muffins if you’re dreaming of fall flavors.

Easy & Fluffy Blueberry Muffin Recipe

Author: Kate Walton
Total Time: 30 minutes
Yield: 12 muffins

Print Recipe

Description

These bakery-style blueberry muffins are fluffy, moist, and packed with juicy blueberries in every bite. A lightly crisp top and a soft vanilla-scented crumb make them the perfect companion to your morning coffee or tea. Easy to whip up and freezer-friendly too!

Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
In a large bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, combine milk, oil (or butter), egg, and vanilla extract.
Add wet mixture to the dry ingredients and stir until just combined.
Gently fold in blueberries (toss frozen berries with flour first if using).
Fill muffin cups 3/4 full and sprinkle with turbinado sugar if desired.
Bake for 18–22 minutes until tops are golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to wire rack.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast