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Easy Blueberry Muffins

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Wake up your week with a batch of these Easy Blueberry Muffins. Bursting with juicy berries, this recipe works well with either fresh or frozen blueberries.

Easy Blueberry Muffins | Life, Love, and Good Food

Easy Blueberry Muffins

Thanks to my in-laws and their prize blueberry bushes, we almost always have extra blueberries in our freezer. That means you’ll find a variety of blueberry recipes here on Life, Love, and Good Food—yum, yum!  

So, if you’re a blueberry fan like me, today you’re in luck! Besides sharing this original recipe for Easy Blueberry Muffins by Inspired Taste—which are delicious, moist, and bursting with blueberries.

Besides this delicious muffin recipe, I’ve collected a list below of my favorite blueberry recipes for your convenience.

Easy Blueberry Muffins | Life, Love, and Good Food

First, let me tell you just a little about these muffins. To start, if you’re looking for a way to brighten someone’s day, make a double-batch to share and watch them smile.

These muffins are literally bursting with blueberries, and they don’t all end up in the bottom of the muffin.

How? Well, this batter will be very thick which helps hold the berries in place. Fresh or frozen blueberries may be used in this recipe.

Also, it’s very important to remember that muffins get tough if you over mix the batter. Use your will power and only stir until the dry ingredients are barely incorporated and no more.

PRO TIP: If you use frozen blueberries in this recipe, don’t let them thaw before adding to the batter.

Easy Blueberry Muffins | Life, Love, and Good Food

The recipe for EASY BLUEBERRY MUFFINS is at the bottom of this post, but for other delicious blueberry recipes, follow the links below:

  • Blueberry Coffee Cake. Bursting with fresh blueberries and a dash of lemon flavoring, this lightened-up coffee cake makes a beautiful and delicious brunch dessert.
  • Blueberry Cheesecake Popsicles. Take a creamy cheesecake filling and swirl in a sweet blueberry puree to make these Blueberry Cheesecake Popsicles, a low-calorie summer treat!
  • Blueberry Coconut Oatmeal Pancakes. Mix up a batch of Blueberry Coconut Oatmeal Pancakes and serve them up with more fresh blueberries and maple syrup for a fun and festive breakfast or brunch.
  • Grilled Pork Tenderloin with Blueberry Salsa—easy enough for weeknight grilling or fancy enough for your next Summer dinner party!
  • Blueberry Pie Bars. A hand-held blueberry pie? You betcha! Blueberry Pie Bars have a shortbread crust, fruity filling and crumble topping, and don’t necessarily require a fork!
  • Blueberry Oatmeal Muffins. This muffin is also bursting with fresh berries and is crowned with a brown sugar streusel crumble for a bakery-style result.
  • No Churn Blueberry Ice Cream. Simple recipe for smooth and creamy homemade ice cream without churning – no ice cream maker needed!

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Yield: 8 servings

Blueberry Muffins

Easy Blueberry Muffins | Life, Love, and Good Food

Wake up your week with a batch of these Easy Blueberry Muffins. Bursting with juicy berries, this recipe works well with either fresh or frozen blueberries.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar,, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1-1/2 teaspoons vanilla extract
  • 1 cup fresh blueberries


  1. Preheat oven to 400 degrees. Place 8 paper liners into a standard-size muffin pan. (Tip: Adding a tablespoon of water to the 4 empty muffin cups will help the muffins bake evenly.)
  2. In a large bowl, whisk together the flour, 3/4 cup of the sugar, baking powder, and the salt.
  3. Break an egg into a 2-cup measuring cup, then pour in enough milk (1/3 cup or more) to fill to the 1-cup line. Add the oil and vanilla and stir until all combined.
  4. Pour the liquid mixture into the dry ingredients and stir with a fork just until combined—do not over mix or the muffins will be tough. Gently fold in blueberries.
  5. Divide batter between the paper-lined muffin cups and fill to the top. Sprinkle each muffin with the extra sugar. 
  6. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out with crumbs, not wet batter. Cool muffins completely on a wire rack.


Recipe by Inspired Taste.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 272Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 275mgCarbohydrates: 41gFiber: 1gSugar: 21gProtein: 4g

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Thursday 21st of January 2021

Could I also use cranberries for this? Love it as is but if it'd work for other fruit, all the better!


Sunday 10th of May 2020

After reading the massive amount of ingredients in store-bought muffins, and I SO happy to have found this recipe!!! It's so easy and the family loves these. Thanks so much!!

Sheila Thigpen

Monday 11th of May 2020

Oh, thank you so much!

Trish Walker

Thursday 30th of January 2014

Finally got a chance to make these.... delicious!! Very easy and my son gave them 2 thumbs up!! And the berries stayed in the muffin instead of falling to the bottom. Will add this recipe to my favorites for sure!

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