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.
Made these today. That will be the only time didn’t like them at all didn’t have much taste just wasted the ingredients.
Delicious! As a slight variation, I added two teaspoons cinnamon, reduced sugar to one half cup, and then sprinkled a little sugar on top before baking.
I made these & they are amazing. I have a disability that makes me not able to cook much anymore but with your recipe it was easy for me to do.
Thank you for sharing this.
Love this recipe. It has become my go to for quick treats. Whether breakfast or just relaxing with cup of tea with my friends. I always put a pinch of fresh ground nutmeg in batter too makes so delightful. Ablout 1/4-1/2 Tsp. 💕
I just made these. This was My first attempt in making muffins. They were AMAZING and way better than store bought. I have been trying to make homeade foods. Thank-You for the recipe. I might try chocolate chips in place of blueberry for My Hubby. Thank-You again!!
I’ve made these muffins four times in the last month, which for me is amazing. If you’re someone who’s hesitant about baking (me) this recipe will make you feel like a success. It’s also forgiving about which oil or liquid you use. Made them will lemon this time; hope they turn out as well as the original.
So so yummy! I made with whole wheat flour and 1 1/2 blueberries because those were all I had and they were still amazing!! This is going in the weekly rotation. Kids loved them too!
So many recipes to choose from and I am so glad I picked this one to make. They were loaded with blueberries and had such a wonderful flavor that I am ready to make them again. It made 6 huge muffins.
This is the best blueberry muffin recipe I’ve ever tried. Have been baking for years, and finally accessed the tastiest muffins to my liking. There are only a few things I’ve done differently which are adding an additional half cup of flour, a dash of cinnamon, 1 1/4 cups of sugar, and I let the batter rest for approximately 20 minutes in the bowl covered with a towel. Letting the batter rest allows my muffins to rise and l don’t need to adjust the oven temperature to a higher degree. Aside from that, these muffins are perfect, and wouldn’t change a thing. I also add the extra flour because it makes a dozen and a half, and my son has this habit of passing through the kitchen to snag a few muffins. Making these muffins are like a treat for him when he wakes up in the morning for breakfast, or as an afternoon snack after school.
Great recipe! Made a double batch after reading the reviews. Only change I made was because I didn’t have any milk so used a cup of sourcream and a cup of buttermilk. Family loved them! Made 24 on Sunday morning and have 7 left on Monday!
Thank you for sharing, this is the best recipe I have found for blueberry muffins. I can wake up in the morning and have super delicious muffins for the kids when they come down for school. 4 children eat all 12 or take 1 or 2 to a teacher:)