An incredibly easy one bowl recipe for some of the best blueberry muffins you’ll ever eat! Â 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. Â 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.
These are so delicious! I also added some lemon zest to the batter and sprinkled the top with brown sugar before baking. Amazing 🙂
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 🙂