There are no secret ingredients, no tricks, or no complicated steps in this blueberry muffin recipe. You only need a few bowls and a mixer, which is perfect for hungry tummies in the morning and you can do this in 30 minutes. First, the dry ingredients and you will need flour, baking powder which helps the muffin rise, some sugar, baking powder, and salt.

Mix them well then move to the wet ingredient. Grab a measuring jug that you can fit at least one cup then add a neutral oil like canola or sunflower then break in an egg and add in one cup of milk dairy or non-dairy. Add in vanilla extract for flavor and they whisk everything in. Add the milk mixture to the dry ingredients and then use a fork to combine, notice that you are not mixing or overbeating which will make the muffins flat or tough.

If you want very soft and fluffy muffins, use a soft touch and mix until just combined. Add in the blueberries and gently stir them into the batter, fresh or unthawed, frozen blueberries both work well. For easy cleanup, use cupcake liners and line them in the muffin cups.

Go ahead and fill the muffin cups right to the top and for a slight crunch on top, add a small sprinkle of sugar then place the pan in the oven and bake until the muffins have risen and golden brown on top. Let the muffins cool then dig into the homemade blueberry muffins bursting with blueberries. Enjoy.


  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seeds are great
  • 1 large egg
  • 1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries


  1. Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  3. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
  4. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over-mix. Fold in the blueberries.
  5. Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
  6. Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
  7. To store, place them in a plastic bag, seal them, and store them at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminium foil or place them in freezer bags.