These easy blueberry muffins are soft, tender, and packed with juicy berries in every bite. Perfect for breakfast or snacking, this simple recipe delivers bakery-style muffins with a hint of lemon that’ll have everyone asking for seconds.
My grandma used to make these every Sunday morning, and honestly? The smell of them baking still takes me right back to her kitchen. These aren’t just any muffins—they’re the kind that come out perfectly golden with those gorgeous domed tops, and they’re so incredibly easy that you’ll wonder why you ever bought the boxed mix.
Table of Contents
What Makes These Blueberry Muffins So Special
Listen, I’ve tried a lot of blueberry muffin recipes over the years, and this one’s a keeper. You’re getting that perfect balance of sweetness without being cloying, a tender crumb that’s never dry, and bursts of juicy blueberries throughout.
The secret? A combo of oil and butter (trust me on this), plus a touch of lemon zest that makes everything taste brighter and more “wow, what’s in these?!”
These moist homemade muffins work beautifully whether you’re using fresh berries in summer or frozen ones in the dead of winter. They’re fancy enough for brunch with friends but easy enough for a Tuesday morning when you just need something good.
Irresistible Easy Blueberry Muffins
Equipment
- Muffin tin
- paper liners
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- wire rack
Ingredients
Dry Ingredients
- 240 g all-purpose flour 2 cups
- 150 g granulated sugar 3/4 cup
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 lemon zest only
Wet Ingredients
- 120 ml vegetable oil 1/2 cup
- 60 g unsalted butter 1/4 cup, melted
- 2 large eggs room temperature
- 120 ml milk 1/2 cup, room temperature
- 1 tsp vanilla extract
Mix-Ins
- 250 g blueberries 1 1/2 cups, fresh or frozen
Instructions
- Preheat your oven to 190°C (375°F). While it’s heating up, line your muffin tin with paper liners or give it a good greasing with butter.
- Grab a large bowl and whisk together your flour, sugar, baking powder, baking soda, salt, and that lovely lemon zest. Give it a good mix so everything’s evenly distributed.
- In a separate bowl, mix your vegetable oil, melted butter (let it cool slightly so it doesn’t scramble the eggs), eggs, milk, and vanilla extract. Whisk it all together until it’s nice and smooth.
- Gradually pour your wet ingredients into the dry ingredients and stir just until combined. You’ll still see a few small lumps, and that’s totally fine. Over-mixing is the enemy of tender muffins.
- Gently fold in your blueberries using a spatula or wooden spoon. Be gentle here—you want to distribute them evenly without smashing them or over-mixing that batter.
- Scoop the batter into your prepared muffin tin, filling each cup about 2/3 to 3/4 full. Pop them in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let the muffins hang out for about 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
Ingredients You’ll Need
Here’s what you’re working with—most of it’s probably already in your pantry:
| Dry Ingredients | Wet Ingredients | Mix-Ins |
|---|---|---|
| 240 g (2 cups) all-purpose flour | 120 ml (1/2 cup) vegetable oil | 250 g (1 1/2 cups) fresh or frozen blueberries |
| 150 g (3/4 cup) granulated sugar | 60 g (1/4 cup) unsalted butter, melted | |
| 2 tsp baking powder | 2 large eggs, room temperature | |
| ½ tsp baking soda | 120 ml (1/2 cup) milk, room temperature | |
| ¼ tsp salt | 1 tsp vanilla extract | |
| Zest of 1 lemon |
A couple quick notes: room temperature eggs and milk mix way better and give you a lighter texture. And if you’re using frozen blueberries, don’t thaw them—just toss ’em in frozen so they don’t turn your batter purple.
How to Make Perfect Blueberry Muffins
Get Everything Ready
First things first—preheat your oven to 190°C (375°F). While it’s heating up, line your muffin tin with paper liners or give it a good greasing with butter. I’m team paper liners because cleanup’s easier, but you do you.
Mix Your Dry Ingredients
Grab a large bowl and whisk together your flour, sugar, baking powder, baking soda, salt, and that lovely lemon zest. Give it a good mix so everything’s evenly distributed. The lemon zest might seem like a small thing, but it’s what makes these grandma’s blueberry muffins taste special—like there’s something you can’t quite put your finger on.
Combine the Wet Stuff
In a separate bowl, mix your vegetable oil, melted butter (let it cool slightly so it doesn’t scramble the eggs), eggs, milk, and vanilla extract. Whisk it all together until it’s nice and smooth. See how it’s all coming together already?
Bring It All Together
Here’s where people sometimes mess up, so listen close: gradually pour your wet ingredients into the dry ingredients and stir just until combined. You’ll still see a few small lumps, and that’s totally fine—actually, it’s perfect.
Over-mixing is the enemy of tender muffins. It develops the gluten too much and you end up with tough, dense bread muffin texture instead of that light, fluffy goodness we’re after.
“The batter should look a little lumpy and shaggy—that’s your sign you’re doing it right!”
Add Those Beautiful Berries
Time for the star of the show! Gently fold in your blueberries using a spatula or wooden spoon. Be gentle here—you want to distribute them evenly without smashing them or over-mixing that batter. If you’re using frozen berries, they’ll make the batter a bit stiffer, which actually helps them stay suspended instead of all sinking to the bottom.
Fill and Bake
Scoop the batter into your prepared muffin tin, filling each cup about 2/3 to 3/4 full. This gives them room to rise into those gorgeous domed tops. Pop them in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs (no wet batter though).
Your kitchen is gonna smell amazing right about now.
Let Them Cool (If You Can Wait)
Remove the pan from the oven and let the muffins hang out for about 5 minutes. This helps them set up and makes them easier to remove without falling apart. Then transfer them to a wire rack to cool completely. Or, you know, grab one while it’s still warm because who are we kidding? Fresh-from-the-oven blueberry muffins are basically irresistible.
Expert Tips for Bakery-Worthy Muffins
Don’t Skip the Lemon Zest
Seriously, it makes these easy blueberry muffins taste like they came from a fancy bakery. The citrus brightens everything up and makes the blueberry flavor pop even more.
Room Temperature Ingredients Matter
Cold eggs and milk don’t blend as smoothly with the oil and butter, which can lead to a denser texture. Just set them out for 30 minutes before you start—easy fix.
The Two-Bowl Method Is Your Friend
Mixing wet and dry separately, then combining them, gives you way better control over how much you mix. Remember: lumpy batter = tender muffins.
Fill Those Cups Generously
If you want those gorgeous bakery-style tops, don’t be shy. Fill the cups nice and full—they’ll rise up beautifully and give you that classic muffin dome.
Check for Doneness Properly
Insert your toothpick into the center of a muffin, not near the edge. The edges cook faster, so they’re not a good indicator of whether the whole muffin’s done.
Variations to Try
Berry Swaps
Not a blueberry fan? (I mean, how?) You can totally use raspberries, blackberries, or chopped strawberries instead. Mixed berries are gorgeous too. Just keep the amount the same—about 1 1/2 cups total.
Streusel Topping
Want to get fancy? Mix together 3 tablespoons flour, 3 tablespoons sugar, and 2 tablespoons cold butter until crumbly. Sprinkle it over the tops before baking for a sweet, crunchy crown.
Chocolate Chip Addition
My niece loves when I add about 1/2 cup of mini chocolate chips along with the blueberries. It’s a bit non-traditional, but hey—chocolate and blueberries are a surprisingly great combo.
Make Them Whole Wheat
You can substitute up to half the all-purpose flour with whole wheat flour for a slightly nuttier flavor and more fiber. Just know they’ll be a touch denser—but still delicious.
Troubleshooting Common Issues
Muffins Turned Out Dense
You probably over-mixed the batter. Next time, stop stirring as soon as you don’t see any dry flour streaks. It’s okay if it looks lumpy!
Blueberries All Sank to the Bottom
This happens when the batter’s too thin or your berries are too wet. If using frozen, don’t thaw them. You can also toss your berries in a tablespoon of flour before folding them in—it helps them stay suspended.
Tops Didn’t Dome
Your oven might not be hot enough, or you didn’t fill the cups full enough. Use an oven thermometer to check the temp, and be generous with your scooping.
Muffins Stuck to the Pan
Always use liners or grease really well. If they’re still sticking, let them cool a bit longer before trying to remove them—they’ll release easier once they’ve set.
Storage and Reheating
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2-3 days | Store in an airtight container at room temp |
| Refrigerator | Up to 1 week | Keep in an airtight container; bring to room temp before serving or warm briefly |
| Freezer | Up to 3 months | Wrap individually in plastic wrap, then place in a freezer bag |
Reheating Tips: Pop a muffin in the microwave for 15-20 seconds to get that fresh-baked warmth back. Or wrap in foil and warm in a 300°F oven for about 10 minutes.
Zero-Waste Kitchen Idea: Got overripe blueberries? They’re perfect for these muffins—even better than fresh, actually, since they’re extra sweet. And if you end up with a couple of muffins that are past their prime, crumble them up as a topping for yogurt or ice cream. Nothing goes to waste!
Nutrition Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 245 |
| Total Fat | 11g |
| Saturated Fat | 3g |
| Carbohydrates | 33g |
| Fiber | 1g |
| Sugar | 15g |
| Protein | 4g |
| Sodium | 180mg |
Note: Nutrition info is approximate and based on 12 standard-sized muffins.
Easy Blueberry Muffins FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! In fact, I use frozen most of the year. Just don’t thaw them—toss them into the batter while they’re still frozen. This prevents them from bleeding too much color into the batter and keeps them from sinking.
Why do my muffins come out dry?
Usually this is from over-mixing or overbaking. Mix just until the ingredients come together, and check them at 20 minutes. Every oven’s different, so yours might need less time.
Can I make these ahead for meal prep?
Totally! These moist homemade muffins actually taste great the next day. Make a batch on Sunday and you’ve got breakfast sorted for the week. Just store them properly in an airtight container.
Do I need to use both oil and butter?
The combo gives you the best of both worlds—oil keeps them super moist, while butter adds that rich, buttery flavor. You could use just one or the other, but the texture and taste won’t be quite the same.
Give These Easy Blueberry Muffins a Try!
There you have it—a foolproof recipe for the most amazing blueberry muffins you’ll ever make. Whether you’re baking these for a lazy Sunday breakfast, packing them in lunchboxes, or bringing them to a brunch (where you’ll definitely get asked for the recipe), they’re guaranteed to be a hit.
The best part? You probably already have everything you need to make them right now. So what are you waiting for? Get that oven preheating, dig out your muffin tin, and let’s bake! When they come out of the oven all golden and perfect, snap a pic and pin it to Pinterest so you can find this recipe again.
And hey, I’d love to hear how yours turned out—did you add any fun twists? Let me know in the comments below!
Happy baking, friends!
