Blueberry muffins are the best! Especially when they are easy to make and only require one bowl – talk about easy cleanup!
These blueberry muffins are so easy to make and taste amazing. They’re perfect for breakfast, brunch, or dessert. The recipe is really simple but tastes as if you slaved over it all morning long!
The recipe is simple, only requiring one bowl and a few ingredients that can be found in your pantry or fridge! Scroll down to get the recipe now!
You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and butter! These blueberry muffins are quick and easy with a moist and tender center bursting with juicy blueberries and a perfectly golden brown top sprinkled with bits of sugar! They are super duper easy to make, too!
I love making blueberry muffins year-round because blueberries are relatively easy to find no matter the time of year! I also don’t mind running the oven during the summer because these only take ~20 minutes to bake!
I used a standard-size muffin pan. Organic blueberries from Target. If you want larger muffins, you can use this jumbo-sized muffin tin.
Additional Tips for these easy one-bowl blueberry muffins:
- You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
- For mini muffins, the baking time will be about 10 minutes.
- Batter Thickness: The batter should be like the consistency of a thick pancake batter — not runny and not thick like cookie dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time.
- When sprinkling the top with sugar, you can decide to put a lot or a little (or none.) You can see I made both versions, one with minimal sugar on top and then one with a lot.
Easy Delicious Blueberry Muffins
Ingredients
- 1 3/4 cup Flour
- 1/2 cup Sugar plus 2+ tbsp for muffin tops
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Butter melted
- 1 Egg
- 1 cup Milk
- 1 1/2 tsp Vanilla Extract
- 1 tsp Almond Extract optional
- 1 cup Blueberries you can add more if you'd like
Instructions
- Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 12 standard-size muffin cups with paper liners. For standard-size muffins line 12 muffin cups.
- Whisk flour, sugar, baking powder, and a little salt in a large bowl.
- Add melted butter, egg, milk, and vanilla and almond extract then stir with a fork until blended. You can opt to leave out the almond extract - I like the hint of nuttiness it gives to the muffins.
- Fold in the blueberries and divide the batter between muffin cups. Fill each cup 3/4 the way. Optional: Sprinkle a little sugar on top of each muffin.
- Bake at 400º F for about 15 minutes. Check by putting a toothpick in the muffin to see if it comes out clean. If not, add 3 more minutes of baking time and check again.
- Transfer to a cooling rack.
- To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, place them in freezer bags and freeze for up to 3 months.
Notes
- You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
- For mini muffins, the baking time will be about 10 minutes.
- Batter Thickness: The batter should be thick and “scoopable” — not runny and not thick like cookie dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time.
When sprinkling the top with sugar, you can decide to put a lot or a little (or none.) For the ones I put a lot of sugar on top, I used a jumbo muffin pan.
