Easy Blueberry Muffins Recipe – Bakery Style in 30 Minutes
Looking for the perfect blueberry muffins recipe that’s quick, easy, and bakery-worthy? These muffins are soft, fluffy, and bursting with juicy blueberries — a guaranteed hit whether you’re baking for breakfast, snacks, or guests. You only need basic ingredients, one bowl, and 30 minutes!
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Why You’ll Love This Blueberry Muffins Recipe
• Made with simple pantry ingredients
• Soft, fluffy texture with golden tops
• Perfect for breakfast, brunch, or tea-time
• Quick to whip up — no mixer required!
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Ingredients
• 1 ½ cups (190g) all-purpose flour
• ¾ cup (150g) granulated sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅓ cup (80ml) vegetable oil
• 1 large egg
• ⅓ cup (80ml) milk
• 1 tsp vanilla extract
• 1 cup (150g) fresh or frozen blueberries
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Instructions
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Combine wet ingredients: In a separate bowl, whisk oil, egg, milk, and vanilla until well blended.
4. Combine: Pour the wet ingredients into the dry and mix until just combined — don’t overmix.
5. Fold in blueberries: Gently stir in the blueberries.
6. Fill muffin cups: Divide the batter evenly among the muffin cups, about ¾ full.
7. Bake for 18–22 minutes or until a toothpick comes out clean.
8. Cool & enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
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Tips for the Best Blueberry Muffins Recipe
• Use frozen blueberries directly from the freezer to prevent them from bleeding into the batter.
• Don’t overmix the batter — it keeps the muffins light and fluffy.
• Top with sugar before baking for that crispy, golden finish.
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Storage
Store muffins in an airtight container at room temperature for up to 3 days. You can refrigerate for up to 5 days or freeze them for up to 2 months.
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More Recipes to Try
Love bakery-style treats? Don’t miss our Moist banana bread recipe!
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FAQ
Q: Can I use frozen blueberries?
Yes! Just don’t thaw them — add them directly to the batter to avoid blue streaks.
Q: How do I make the tops golden and crispy?
Sprinkle a little sugar on top of the batter before baking.