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.
I cut th sugar to 1/2 cup and they were still yummy.
I have made these t least 5 or 6 times and everyone loves them
Sounds Delicious!Will try them this weekend.Thank You so much.I will comment on the outcome when done.
Hopefully won’t burn them,my cuisinart skills are limited!
This is my all time favorite recipe! Easy and delicious every time! I also tried it with zest and juice from a small lemon and that was delicious too!
Thanx so much for this easy peezy blueberry muffin recipe these are a keeper wow what a really great awesome way to save on washing so many dishes I love baking but not a fan of washing so many dishes lol I ended up with 10 muffins and only have 2 left they are really so very good from the freezer highly recommend them with a cup of coffee or tea thanx again nicole luv for sharing cheers
Love that this is a one bowl recipe. I do use a smaller bowl to whip my eggs but that’s just me?. Did I mention that these are delicious? Add this one to your recipe file and do not look any further!
Best blueberry muffins ever! So simple! They’ve become a regular in our weekly breakfast lineup. Thanks so much!
I made a batch and froze them. For breakfast I put one in the microwave and they are the best thing you’ve ever tasted.
I made these using a mini muffin pan. It made 4 dozen. I baked them for 10 minutes and they were done to perfection! Very good recipe!
That’s a great idea! I made the recipe using half n half cause that’s what I had..
They were so yummy! It’s a keeper
My kids and I baked blueberry muffins earlier this week with a different recipe and they were like overly sweet store bought muffins. So when they requested to bake again, I tried this recipe. Yum! Buttery and not too sweet! We had some extra battery that we put into a small buttered Corning Ware dish. I was super pleased with the recipe except for one thing – the muffins stuck to the paper wrappers. I didn’t have the sticking issue with the leftover better in Corning Ware so I think I just need to use a muffin pan without wrappers. (Just fyi for others trying this recipe!)
Just made these muffins and this recipe is so simple!! These blueberry muffins are by far the best I’ve ever had!!! They are so moist and flavorful. And the melted butter takes these muffins over the top delicious!! I would highly recommend trying this recipe.
My 4 year old Granddaughter and I made “Easy Blueberry Muffins” this morning, for her family to take camping. We had enough left to bake a pan of mini heart shaped muffins. She is so very proud of herself. I am very proud of her, too.
THEY ARE AMAZING!
The batter tastes great! Not too sweet and the fresh blueberries makes a perfect balance. The calorie count fits in with the family’s dietary regimen.
We will be baking them again!❤