An incredibly easy one bowl recipe for some of the best blueberry muffins you’ll ever eat! These muffins are tender, moist, loaded with blueberries, and ready to eat in a snap!
Let me just start by saying this recipe was so NOT in the plans for this Thursday!
I had something healthy to put up. But then, I was like scratch that because it’s been cold and dreary and rainy in my part of the world…..and I need some comfort food.
I needed a mouthful of cozy sweet carbs!
When I decided I needed muffins, I also decided I needed them pronto – and one bowl blueberry muffins came to my rescue.
Ok, technically these are a one bowl muffin – one bowl and a measuring cup to be exact.
One bowl for the dry ingredients…..then…..
I whisk all of my wet ingredients together in a liquid measuring cup to save me from dragging out another bowl to wash.
Dishes are not my friend.
I chowed down on two of these straight out of the oven.
Still piping hot – just cool enough that I didn’t completely burn my fingertips off.
With a big slather of butter.
It was heaven, and I suggest you do the same.
Enjoy!
~Nichole
If you’re looking for other tasty muffins try my Cinnamon Sugar Donut Muffins, they’re a reader favorite as well as my Chocolate Cheesecake Swirl Muffins!
Easy Blueberry Muffins
Ingredients
- 2 Cups All Purpose Flour (spooned and leveled)
- 3/4 Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1 Cup Milk
- 2 Large Eggs (room temperature is best)
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Butter, Melted and cooled slightly (1 Stick)
- 2 Cups Blueberries (Fresh or Frozen)
Instructions
- Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with non-stick cooking spray or paper liners, and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a 2-3 cup liquid measuring cup, whisk together the milk, eggs, vanilla extract, and melted butter
- Pour the wet ingredients into the dry ingredients and mix gently just until combined, being careful not to over mix.
- Gently fold the blueberries into the batter.
- Fill the muffin cups up to the top with batter. Bake in preheated oven for 15-20 minutes, until slightly golden brown on the top and a toothpick inserted in the center of the muffins comes out clean.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these today, and they are really good.
Thanks.
This recipe is wonderful. I used your tip and it works great. Thank you for allowing me to print this recipe!
I subbed the butter for sour cream and they came out beautiful and delicious. Hard to not burn my tongue and let them cool out of the oven. Thanks for sharing- one bowl recipes are the best!
I made this using raspberries and even my pickiest child loved it!
Would it be okay to substitute milk for almond milk? These look amazing!
I have used this recipe before and just love it. I always go back to it
I would recommend this one all the time.???
Thank you, Sandy! 🙂
Just baked the blueberry muffin recipe. Just ate one tho hard not to eat more. It was delicious. Made just like the recipe read with a squirt of lemon added as someone suggested. So moist and full of blueberries.
I did have to add 6 more minutes to the time but that can be due to oven temp differences.
I saw the recipe and decided to use my fresh blueberries that was getting old. To my surprise, my muffin tin is for 24 and the recipe makes 12. I put the batter in my loaf pan and baked it in the convection oven as a bread. It made the best bread loaf and sliced very well. Great tasting recipe. I will definitely keep this recipe and purchase a 12- count muffin tin the next time I make it. The loaf pan took approximate 55 minutes. Super moist. Thank you for a superb recipe!!
The very best recipe for homemade blueberry muffins I have ever experienced! Thank you for sharing! I just made these as a father’s day request for my S.O. the kids will love them too! At our house we double everything and this was simple. I would definitely recommend not using muffin cups, I did it both ways and found without the cups to be so much easier!
These are incredibly good. I just made them this afternoon. I added a dash of lemon juice to brighten up the blueberry flavor.
I can’t thank you enough!
Delious, will make again.
I did your trick of adding a tablespoon of plain batter first into the
Muffin cup, then added the blueberries to the remaining mix. These are awesome!
Wonderful! Thanks for letting me know you liked them 🙂