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)
- ¾ Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Milk
- 2 Large Eggs (room temperature is best)
- 1 Teaspoon Vanilla Extract
- ½ 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
The best! And super simple
This has been my go-to recipe since the day that I found it. The muffins are always delicious and moist but recently I have substituted sour cream for the milk. Truly decadent and delicious.
I made these yesterday. So easy! I used a 6.uffin pan that makes 6 large muffins-- I stead of a cupcake pan that makes 12.
I used my whole pint of blueberries---dusting 3/4 of them in a little flour so the wouldn't all settle in the bottom---- and used the remaining blueberries for the muffin tops. I had to increase the baking time due to size---- but they came out delicious- husband and son approved!!
If you use frozen blueberries, do you thaw them first?
I’ve made these twice now and both times they were amazing! Thank you for this wonderful recipe. I did a few things differently though. I topped mine with a sprinkle of sugar and shredded coconut on top. The coconut roasted and it was great! What I love about this recipe is, the tops are nice and crunchy and the inside is moist and scrummy!
By far my favorite blueberry muffin recipe ever. I'm so glad I tried it. The ease and the flavor make this a winner!
Perfect. I added a bit of cinnamon and they are golden and fluffy
These are DESICIOUS! My parebts wanted anotherone after eating their first one, my brother says they are the best muffins he has EVER eaten!
Just made them ! Totally great!!!
Thank you for sharing the recipe:)
FYI : I’m the picky one and I really like them ?Aleksandra
Wonderful & Easy Recipe. Thank you for sharing, Nicole. We're big mini-muffin fans & made 48 minis at @20 minutes baking time. So yummy!! Stephanie in Tucson
Easy and delicious! Thanks
Tried this recipe and had to make a few modifications since I'm at 5200 feet. Only used 1 cup blueberries, next time would only fill the liners to about 3/4 full and then I could make about 20 muffins. They needed to bake for 20 minutes.
I did like the idea of putting 1 tablespoon of just batter in the bottom of the muffin paper and then adding the rest of the batter. It keeps the blueberries more on the top.
I have been really wanting to make some blueberry muffins, but I just couldn’t find the right recipe until I found this one! When I did this recipe, my family members tried it, and they loved it! This recipe is one of the best!!
The best blueberry muffins!
Excellent recipe. The sugar measurement is perfect, and lets the natural sugars in the blueberries burst with flavor. Added a small amount of french vanilla yogurt instead of vanilla extract. Thanks for the recipe!
If you wanted to make these mini would they just need less time?
Hi! Yes, just maybe about 1/2-3/4 of the time 🙂
This is a wonderful, simple recipe for blueberries. Love it.
Just made these with fresh blueberries—delicious! I doubled the recipe in order to use up all my blueberries. The batter was very liquid—more like a runny cake batter than a thicker muffin batter, so be aware of that—but the results were lovely, moist, tender and cake-y muffins chock-full of blueberries! Yum!
I did add the zest if one lemon, because I like the combination of lemon and blueberry.
Thank you!
Thank you so much Nichole for getting back to me! I ended up using a stick of organic unsalted cultured butter and they turned out great! They were a huge success! Thanks for sharing your recipe! I usually only have salted butter on hand as well, but right now I actually had both because I bought unsalted for another recipe. Thanks again!!!!
Thank you so much for the recipe! Is it best to use a stick of salted or unsalted butter?
Either one is fine, I typically end up using salted because that's what I always have on hand 🙂
Thanks for the quick recipe I tried this today as a way to use up some fresh blueberries I picked I am lactose intolerant so used coconut almond milk as a sub along with a scoop of Belgium chocolate powder it came out perfect fabulous and delicious !