Feastical

Easy Blueberry Muffins: Your New Go-To Recipe for Pure Joy

Hey friends, Beau from Feastical here! Is there anything in this world that smells quite as magical as a batch of blueberry muffins baking in the oven? That sweet, buttery aroma that just wraps itself around your kitchen like a warm, sunny morning? It’s a universal signal that something wonderful is about to happen.

Today, I’m handing you the keys to that particular brand of kitchen magic. We’re talking about my ultimate, no-fail, absolutely-can’t-mess-them-up Easy Blueberry Muffins. These aren’t just any muffins. They’re the kind that set the standard for all other muffins. They boast a tender, melt-in-your-mouth crumb, a perfectly domed top, and they’re absolutely jam-packed with juicy, bursting blueberries in every single bite.

I designed this recipe for real life. Maybe you’re a seasoned pro looking for a quick, reliable staple. Or maybe you’re just discovering the joy of baking and are a little intimidated. Whoever you are, this recipe is your new best friend. We’re using simple pantry staples, one bowl (okay, maybe two – but I’m a tidy chef, I promise!), and zero fancy techniques. So, tie on your apron, grab your favorite mixing bowl, and let’s bake up a little slice of happiness together.

The Muffin That Started It All

This recipe takes me right back to my grandma’s kitchen. Her name was Eleanor, but everyone called her Ellie, and she was a force of nature in flour-dusted apron. Every Sunday morning without fail, the scent of her blueberry muffins would drift upstairs and wake me up more effectively than any alarm clock.

I’d stumble into the kitchen, still in my pajamas, and find her at the counter, deftly folding a mountain of blueberries into the batter. She’d always let me have the first one, straight from the pan, scalding hot. I’d juggle it between my hands, blowing on it furiously before taking that first, life-altering bite. The top was slightly crisp with sugar, the inside was a steamy, blueberry-studded paradise, and it just tasted like love. It was in those moments, with blueberry juice on my chin and a smile on my face, that I truly understood the power of a simple, homemade treat. This recipe is my homage to her – a little taste of that warm, Sunday morning feeling, anytime you need it.

Gathering Your Blueberry Dream Team

Beautifully simple ingredients are the secret to any legendary recipe. Here’s everything you’ll need to create muffin magic. I’ve tossed in some of my chef-y insights and substitution tips to make this recipe truly yours.

• 1 ½ cups All-Purpose Flour: This is our trusty foundation. It gives the muffins just the right structure without making them tough. For a slightly healthier twist, you can swap in ½ cup of whole wheat flour, but keep the rest all-purpose to maintain that fluffy texture.
• ¾ cup Granulated Sugar: This is the sweet spot (pun totally intended) for sweetness. It sweetens the deal without overwhelming the natural flavor of the blueberries. If you prefer, coconut sugar works beautifully here for a deeper, caramel-like note.
• 2 tsp Baking Powder: This is our leavening hero! It’s what gives the muffins their signature lift and that gorgeous, puffy dome. Make sure yours is fresh for maximum puff power.
• ½ tsp Salt: Never, ever skip the salt! It’s the flavor enhancer that makes all the other ingredients sing in harmony. It balances the sweetness and makes the blueberry flavor pop.
• ⅓ cup Vegetable Oil: I love using a neutral oil like vegetable or canola because it guarantees an incredibly moist and tender crumb. If you’re a melted butter fan, you can use that instead for a richer, more buttery flavor.
• 1 large Egg: Our binding agent and structure-builder. Make sure it’s at room temperature to help it incorporate smoothly into the batter. Pro tip: if you forgot to take it out, just place the egg in a bowl of warm water for 5-10 minutes.
• ½ cup Milk: Whole milk will give you the richest result, but any milk you have on hand – from 2% to your favorite almond or oat milk – will work perfectly.
• 1 ½ tsp Vanilla Extract: The secret weapon! A good quality vanilla adds a warm, aromatic depth that takes these muffins from “great” to “where-have-you-been-all-my-life” incredible.
• 1 cup Fresh or Frozen Blueberries: The star of the show! I love using fresh when they’re in season, but frozen berries work just as well and are a fantastic year-round option. No need to thaw them!
• 1 tsp All-Purpose Flour (for tossing): This little trick is a game-changer. Tossing the blueberries in a light dusting of flour before folding them in prevents them from sinking to the bottom of the muffins during baking. You get berries in every single bite!
• Optional: Coarse Sugar for Topping: I highly recommend this final flourish! A sprinkle of coarse sugar (like turbinado or sanding sugar) before baking gives the muffin tops a delightful, sparkling crunch that is simply irresistible.

Let’s Get Baking: Your Foolproof Blueprint

Ready to see how easily these come together? Follow these steps, and you’ll be a muffin master in no time. I’ve packed this section with all my favorite kitchen hacks to ensure your success.

1. Preheat and Prep. Fire up your oven to 375°F (190°C). This hot start is crucial for getting that initial burst of steam, which helps create that beautiful, domed muffin top we all love. Line a standard muffin tin with 9 or 10 paper liners. Don’t have liners? A generous greasing with butter or non-stick spray will do the trick!
2. The Dry Team Assembles. In a large mixing bowl, grab your whisk and give the 1 ½ cups of flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt a good, vigorous whisking. We’re not just mixing here; we’re aerating the flour and making sure the baking powder is evenly distributed. This is the secret to a uniform, fluffy texture. No one wants a bite of pure baking powder!
3. The Wet Team Unites. In a separate medium bowl (or a large liquid measuring cup to save on dishes!), whisk together the ⅓ cup oil, 1 egg, ½ cup milk, and 1 ½ tsp vanilla extract. Whisk it until it’s completely smooth and homogenous. You’ll see the oil emulsify into the milk and egg, creating a beautifully smooth, pale liquid.
4. The Grand Union (But Don’t Overdo It!). Here’s the most critical step in muffin-making: pour your wet ingredients into the dry ingredients. Now, put that whisk away and grab a spatula or a wooden spoon. Gently fold the batter together. I mean it – be gentle! Stir just until the last traces of dry flour disappear. A few lumps are not just okay; they are welcome! Overmixing is the enemy of tender muffins, as it develops the gluten in the flour and leads to a tough, chewy texture.
5. Welcome the Berries. Before you add the blueberries, toss them in that 1 tsp of flour in a small bowl. This light coating is your insurance policy against sinking berries. Now, gently fold them into the batter with just a few swift strokes. You want them evenly distributed, but you don’t want to smash them or overwork the batter.
6. Fill ‘Er Up and Bake! Using a spoon or a cookie scoop, divide the batter evenly among your prepared muffin cups, filling each one about ¾ of the way full. This is the perfect amount of space for them to rise up into that perfect dome. If you’re using it, now’s the time for that glamorous sprinkle of coarse sugar. Pop the pan into your preheated oven and bake for 18-22 minutes. You’re looking for golden-brown tops and a clean toothpick inserted into the center of a muffin.
7. The Patience Part. I know, I know – you want to devour them immediately. But trust me on this! Let the muffins cool in the hot pan for exactly 5 minutes. This allows them to set and firm up, making them much easier to remove. After 5 minutes, transfer them to a wire rack to cool completely. This stops the cooking process and prevents the bottoms from getting soggy.

How to Serve Up These Blueberry Beauties

Okay, the hard part (waiting) is over. Now for the fun! How you serve these muffins can turn a simple snack into a moment of pure bliss.

For the ultimate experience, serve them slightly warm. The heat makes them extra tender and really makes the blueberries sing. A simple pat of salted butter melting into the nooks and crannies is a classic for a reason – it’s pure perfection.

Feeling a little decadent? Take a warm muffin, split it in half, and slather it with a generous layer of honey butter or homemade lemon curd. The tangy lemon and sweet blueberry are a match made in heaven.

And let’s not forget their practical side! These muffins are the undisputed champions of lunchboxes and on-the-go breakfasts. Bake a double batch on Sunday, and you’ve got a week’s worth of wholesome, homemade treats ready to go. They also freeze like a dream – just pop them in a freezer bag once completely cool, and you can have a taste of summer anytime.

Make It Your Own: Fun Flavor Twists

Once you’ve mastered the classic, the kitchen playground opens up! Here are a few of my favorite ways to riff on this brilliant base recipe.

• Lemon Blueberry Bliss: Add the zest of one large lemon to the dry ingredients. The bright, citrusy notes cut through the sweetness and elevate the blueberries to a whole new level of delicious.
• The “Everything But The Kitchen Sink” Muffin: Feel free to add ½ cup of mix-ins along with the blueberries. White chocolate chips and chopped macadamia nuts are a luxurious combo, or try a mix of raspberries and dark chocolate chunks.
• Streusel-Topped Sensation: Forget the coarse sugar and go for a bakery-style crumb topping! Mix ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold cubed butter, and a pinch of cinnamon with a fork until crumbly. Sprinkle generously over the batter before baking.
• Whole-Grain Goodness: As I mentioned, you can substitute ½ cup of the all-purpose flour with whole wheat flour or even oat flour for a heartier, nuttier flavor and a fiber boost.
• Vegan-Friendly Version: It’s easy! Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins), your favorite plant-based milk, and replace the granulated sugar with coconut sugar. The result is just as moist and delightful.

Beau’s Blueberry Chronicles: A Few Parting Thoughts

This recipe has been with me through thick and thin. I once made a batch for a potluck and accidentally used salted butter *and* the full half teaspoon of salt. Let’s just say they were… memorable. A little too memorable! We laughed about it all night, dubbing them the “Salt-Lick Special.” So, learn from my mistake and double-check your ingredients!

Over the years, I’ve found that the simplicity of this recipe is its superpower. It’s a blank canvas for your culinary creativity and a reliable comfort that never fails. I’ve made them at 6 a.m. for sleepy kids and at midnight for stressed-out friends. They always deliver. I hope this recipe finds a happy home in your kitchen and becomes a part of your own story, just like it’s a part of mine.

Your Muffin Questions, Answered!

I’ve been making these for years and have heard all the questions. Here are the answers to the most common ones.

Q: Can I use frozen blueberries without thawing them?
A: Absolutely! In fact, I often prefer frozen because they hold their shape so well. Do not thaw them, as they’ll bleed too much color and water into the batter. Toss them in flour straight from the freezer and fold them in. You may need to add 2-4 extra minutes to the baking time.

Q: My muffins turned out dense and tough. What happened?
A: This is almost always a case of overmixing. Remember, muffin batter is not like cake batter. Lumps are your friend! Mix just until the ingredients are combined, and you’ll be rewarded with a light, tender crumb every time.

Q: Why did my blueberries all sink to the bottom?
A: The most likely culprit is skipping the flour-tossing step! That light coating of flour gives the berries some grip, helping them stay suspended in the batter. Also, make sure your batter isn’t too thin – if you accidentally added too much milk, it can’t support the weight of the berries.

Q: Can I make this as a loaf instead of muffins?
A: You bet! This makes a wonderful Blueberry Bread. Just pour the batter into a greased 9×5 loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick comes out clean.

Easy Blueberry Muffins : Soft, Fluffy & Bursting with Berries

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

These Easy Blueberry Muffins are tender, beautifully domed, and filled with juicy blueberries in every bite. Using simple pantry staples and a no-stress method, this is the ultimate reliable muffin recipe you’ll come back to again and again.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour

• ¾ cup granulated sugar

• 2 tsp baking powder

• ½ tsp salt

Wet Ingredients

• ⅓ cup vegetable oil (or melted butter)

• 1 large egg, room temperature

• ½ cup milk (any kind)

• 1 ½ tsp vanilla extract

Blueberries

• 1 cup fresh or frozen blueberries

• 1 tsp flour (for tossing)

Optional Topping

• Coarse sugar (turbinado or sanding sugar)

---

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C).
Line a muffin tin with 9–10 liners or grease well.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour

• Sugar

• Baking powder

• Salt

Whisk well to evenly distribute the leavening.

3. Mix the Wet Ingredients

In a separate bowl, whisk together:

• Oil

• Egg

• Milk

• Vanilla

Whisk until smooth and fully combined.

4. Combine Wet + Dry

Pour the wet mixture into the dry ingredients.
Gently fold with a spatula just until combined.
Do not overmix — a few small lumps are perfect.

5. Add the Blueberries

Toss blueberries with 1 tsp flour.
Gently fold into the batter.

6. Fill the Muffin Cups

Divide the batter between your muffin cups, filling each about ¾ full.

Sprinkle tops with coarse sugar if using.

7. Bake

Bake for 18–22 minutes, or until:

• Tops are golden

• A toothpick comes out clean

8. Cool

Let muffins cool in the pan for 5 minutes, then transfer to a rack.

Notes

• Don’t overmix. This is the #1 key to tender muffins.

• Don’t thaw frozen blueberries. Fold them in frozen for the best results.

• Fresh baking powder = better rise.

• Use coarse sugar for a beautiful bakery-style top.

Nutritional Nibbles (Because We’re Curious!)

I’m all about feel-good food, and that includes knowing what’s in your treats. Here’s a general breakdown per muffin (assuming the recipe makes 10 muffins). Remember, these are estimates and can vary based on the specific ingredients you use.

• Calories: ~190
• Protein: 3g
• Carbohydrates: 27g
• Fat: 7g
• Sugar: 13g
• Sodium: ~180mg

These muffins are a wonderful homemade alternative to store-bought versions, which are often loaded with preservatives and extra sugar. You control the ingredients, making them a treat you can feel good about sharing with your family.

Final Crumbs of Wisdom

And there you have it, my friends – my heart and soul in muffin form. This recipe is more than just a list of ingredients and steps; it’s an invitation to create a moment of pure, uncomplicated joy. It’s about the satisfaction of pulling a golden-brown tray of homemade goodness from your own oven and sharing it with people you love.

So, don’t wait for a special occasion. Make any day a little brighter with these Easy Blueberry Muffins. I’d love to see your beautiful creations! Tag me on social @Feastical or @BeauCollier with your muffin masterpieces. Now go on, get baking! Your kitchen adventure awaits.

With a full heart and an empty muffin tin,
Beau

***