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.
I made these muffins for my 16-year-old as he studies for finals as a treat for him. These muffins are super easy to make and taste delicious. I substituted coconut sugar for the white sugar. They are not sweet but are a hearty delicious snack. Thank you for providing this recipe!
They were good but they were not as sweet as I thought they would be. They also were a little too flat to be a muffin for me.
Btw this is my first time baking so I probably messed it up
This is my 4th time making these! Excellent recipe. Super easy! The 3rd time I ran out of frozen blueberries, so I did 1c frozen blue berries &1c frozen raspberries … delicious. So I made them the same way the 4th time.
These muffins look SO good!! Such an amazing breakfast treat!!
Would it taste the same without vanilla Or is there something I can substitute for it??
You can simply leave it out, or, you could add some almond extract if you like that flavor 🙂
I did pure maple syrup ?
I may have posted comment before but I cannot get enough of these delicious muffins. Am a blueberry addict, always on lookout for my next “fix”. These muffins hit the right spot. The recipe is the ONLY recipe that I have taped to my kitchen cabinet door.
I loved the recipe…made a double batch of what was in the ingredient list because I wanted to make banana bread also. So I portioned half for the blueberry cupcakes and witht he other half i added pecans and slivered almonds and two mashed bananas and got 2 mini banana loafs which were a hit amongst my bible study friends today. Another minor adjustment i did was using selfraising flour instead of all purpose flour and i added a teaspoon of baking soda.
thank you for shating this easy recipe?????
My muffins came out purple!!! What did I do!?! Sure we’re good though
Valarie – my guess would be that at least some of the blueberries broke, so that the juice got spread through the batter. (that’s why step 5 says “Gently fold”) No real harm done though — just a different flavor distribution, lol 🙂
These blueberry muffins are the best I have ever made. I loved that they had a little crunch to the top!
Easy to put together and delicious!?
Just made these today, and they are really good.
Thanks.