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.
easy and simple, but so delicious!
I did one cup of blueberries and one cup of chopped walnuts instead of two cups of blueberries, and they were very delicious!
wonderful recipe!
I am also 11 years old and I just baked these muffins while mom was working and now we are happily eating a very very delicious breakfast! I will use this recipe every time I make blueberry muffins!
If I want to make any other muffins with other toppings can I still use the same recipe?
Thank you so much for this recipe!
Great recipe. I was craving something sweet but I didn’t want to go to the store, luckily I had blueberries. I made these and they are delicious, my boyfriend loves them and he isn’t a fan of baked goods. Will definitely be making these again. Thanks.
Thanks for this wonderful recipe!
I made it using dried fruit and pecans. I used a little less sugar. Wow, even my anti-cake husband enjoy your recipe. God bless you!
Can I use dried blueberries?
I haven’t tried it, but, I think that would work fine 🙂
Is it possible to use almond milk instead of cow’s milk? Would the amount need to change at all? Would any other ingredients need to change?
Almond milk works fine 🙂
Can I make these as mini blueberry muffins? How long should I bake them?
I’m sure you can, but since I haven’t tried it I can’t say for sure on the cook time…sorry, I’d have to say start with half the time and then just keep an eye on them 🙂
Just found this recipe and I’ve already made them twice! Sublime is the word that comes to mind. Yum!
I’m 11 and i made these they are amazing
Mine are in the oven right now, I’m praying over them! ?