These incredible bakery style Blueberry Muffins are moist, perfectly sweet and bursting with juicy blueberries throughout. You’ll never need another blueberry muffin recipe!
In my family, our most favorite type of muffin is a blueberry muffin. I don’t know why, after the hundreds of muffin varieties we have tried, we always end up picking the basic blueberry as our favorite.
In the summer, during blueberry season, the kids and I head to the local pick farm and pick as many blueberries as we can. We come home and wash them up and stick them in the freezer.
Over the months ahead, we use them in as many things as we can. Since we are already running low, we cannot wait for July to come around so we can pick some more!!!
Bursting with fresh blueberries throughout with a sparkling sugar crust, these really are the BEST blueberry muffins!
The best part about muffins is they are perfect for just about any occasion. Need a quick breakfast? Muffins are great! Snack? Same thing! Plus, you can freeze them and simply take out what you need as you go! Gift a batch to some friends, neighbors, or teachers! With so many varieties, everyone can be satisfied!
Ingredients needed for the BEST Blueberry Muffins:
Flour- all purpose, this is the base of these incredible muffins
Sugar- adds the perfect amount of sweetness
Salt- when paired with the baking powder, this helps these bake up perfectly
Baking Powder- pairs with the salt to bake up perfectly
Vegetable Oil- helps keep these moist
Egg- binds everything together perfectly
Milk- helps keep these moist and fluffy
Vanilla Extract- helps give these muffins that bakery style flavoring
Blueberries- bursts of juicy berries in every bite
How to prepare the ultimate muffins:
In a large bowl, combine the flour, sugar, baking powder, and salt.
In a 2-cup measuring cup, add the vegetable oil, egg, and milk.
Whisk in the vanilla.
Add wet mixture to dry mixture and stir until just combined.
Carefully fold in the blueberries.
Pour batter evenly into a greased/lined muffin tray.
Sprinkle additional sugar on top of each muffin cup.
Place pan in preheated oven and bake for about 20 minutes.
Remove from oven and allow to cool slightly before serving!
Tips for making homemade Blueberry Muffins:
*Don’t overmix the batter. If you overmix, it will change the texture, and these can become dense.
*Use muffin liners in each muffin cup to keep clean up a breeze. If you spray a little grease into each cup before filling, it makes peeling the liners off easy peasy.
*To prevent your blueberries from sinking in the bottom of the batter, toss the blueberries with 2 tablespoon flour prior to using in this recipe.
*If you don’t have fresh blueberries, feel free to use frozen.
*To freeze these muffins, simply allow to fully cool and place in a Ziploc bag or airtight container. Place container in freeze for up to 3 months. To thaw muffins, place out to return to room temperature or place desired amount in microwave for about 3-45 seconds.
Check out these other great muffin recipes:
Moist and flavorful blueberry muffins that come together in no time using simple ingredients! Print or save the recipe below and be sure to give them a try!
- 1 1/2 cups flour *all purpose
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 2 teaspoon vanilla extract
- 1 1/2 cups blueberries
- Preheat oven to 400 degrees and line a muffin tray with liners (or grease).
- In a medium mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a 2-cup measuring cup, add the vegetable oil and egg.
- Pour milk to fill the measuring cup to the 1 cup line.
- Add in the vanilla extract and whisk to combine.
- Combine the wet mixture with the dry mixture and stir until just combined.
- Carefully fold in the blueberries.
- Evenly distribute batter between prepared muffin cups.
- Sprinkle additional sugar on top if desired.
- Place pan into preheated oven and allow to bake about 20 minutes, or until slightly golden brown.
- Remove and allow to cool a few minutes before enjoying!
Recipe updated 3/23/22