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Few things smell better than a fresh batch of homemade blueberry muffins baking in the oven. Warm, golden, and bursting with juicy blueberries, these muffins are perfect for breakfast, snacks, or sneaking with your afternoon coffee.
The best part? They’re simple to make with pantry staples and fresh (or frozen) blueberries. Bake a batch (or two!) and freeze some—you’ll have grab-and-go breakfasts ready all week long.
Why You’ll Love These Muffins
- Bakery-style rise: Puffy, golden tops every time.
- Juicy blueberries: Fresh or frozen berries work beautifully.
- Freezer-friendly: Perfect for meal prep and busy mornings.
- Kid-approved: Sweet but not too sweet—great for lunchboxes.
- Simple ingredients: No fancy tools or hard-to-find items.
Blueberry Muffins
These homemade blueberry muffins are a perfect grab-n-go breakfast or snack!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup canola oil
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 pint fresh blueberries (or 2 cups frozen)
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and spray with non-stick cooking spray (including the top of the pan too, in case the muffins rise above and spill over the cups).
- In the bowl of a stand mixer fit with a whisk attachment (or another large mixing bowl if you're using a hand-held mixer), beat the oil, sugar and eggs together on medium-high speed for 2 minutes, or until it becomes creamy yellow and frothy. Scrape the sides down every now and again if needed. Add the vanilla extract and continue mixing for another minute.
- Meanwhile, whisk the flour, baking powder and salt together in a large mixing bowl.
- Turn the mixer down to medium-low and add the flour mixture about a quarter cup at a time, alternating with the milk, incorporating each addition before adding the next.
- With the mixer on low, add the blueberries and continue mixing until they're just combined.
- Scoop the batter into the prepared muffin cups, filling to about 1/4" below the tops. Bake them for about 20 minutes, or until the tops are golden and they bounce back when you gently press on them.
- Run a knife around each muffin to loosen them, and then transfer them to a wire rack to cool completely.
Notes
Make a couple batches at once, and then when the muffins have cooled completely you can freeze them for later!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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AmazonBasics Stainless Steel Wire Whisk Set, Gray - 3-Piece -
KitchenAid KSM75SL Classic Plus 4.5-Qt. Tilt-Head Stand Mixer, Silver
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Pyrex Glass Mixing Bowl Set (3-Piece)
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Pantry Elements Silicone Cupcake Baking Cups Liners, 24 Pack Vibrant Silicone Molds Muffin Liners Cups with Bonus Screw Top Storage Jar
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Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
Nutrition Information:
Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 228Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 275mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 4gTips for the Best Blueberry Muffins
- Fresh or frozen: Both work! If using frozen, don’t thaw before adding.
- Grease the pan rim: Spray the top of the muffin pan in case of spillover.
- Toss berries in flour: Keeps them from sinking to the bottom.
- Batch bake: Make two dozen and freeze half for later.
Storage & Freezing
- Counter: Store airtight for 2–3 days.
- Fridge: Up to 1 week.
- Freezer: Up to 3 months. Reheat in microwave or toaster oven.
FAQs
Yes! Add them straight from the freezer—no thawing needed.
Toss them with a tablespoon of flour before folding into the batter.
Absolutely. Just bake in batches or use two muffin pans.
📌 Save This Recipe for Later!
Love these muffins? Don’t forget to save this recipe to Pinterest so you can bake them anytime.
Click the image below to Pin it!
I desperate need some ideas! Thank you
Do you have the nutrional value of these blueberry muffins?
Hi Rita – nope. I don’t. Sorry!