How to make Quick and Easy Blueberry Muffin Recipe

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My super quick and super easy Blueberry Muffin recipe can be prepped and baked all within 25 minutes! Enough to make 12 muffins, these beauties always go down a storm in my house. Little hands seem to appear out of nowhere the moment they are put on the rack to cool.

Easy Blueberry Muffin recipe

How to make Blueberry Muffins

Couldn’t be easier! I have been making this recipe for years and it never fails. The cake is moist and light, the tops are a gorgeous golden brown…and those warm burst Blueberries, oh my!

Quick recipe Overview

It is very uncomplicated, made in just 7 steps, all you need is a bowl, a jug, a hand mixer, muffin cases and a muffin tray.

  • Whisk the dry ingredients: flour, Sugar, Baking Soda, Salt
  • Mix the wet ingredients: oil, milk, vanilla, egg
  • Combine dry & wet ingredients
  • Spoon into muffin cases in a muffin pan
  • Bake
Blueberry Muffin Ingredients

Blueberry Muffin Ingredients

Blueberries fresh or frozen Good news! fresh or frozen will work fine. If using frozen, don’t defrost them, just add them to the batter in their frozen form.

Plain Flour alternative You can always switch plain flour with 100% wholemeal flour, even gluten free flour works well too. Just keep in mind changing the flour will alter the texture of the cake.

Granulated Sugar You can swap out the granulated sugar for brown sugar if you like, again it will alter the texture of the cake but they will still taste wonderful!

Oil Prefer to use butter instead? No problem, just switch the 80 ml of Vegetable oil for 100g of Butter.

Milk If you are Dairy free the Milk can be replaced with oat milk or unsweetened almond milk.

Eggs for a dairy free diet, try an egg replacer instead.

Blueberry cake batter
Blueberry cake batter spooned into muffin cases

How to get big muffin tops

As you can see I have opted for regular size muffins with the smallest of bumps, but if you want the large bulbous bakery style tops, simply fill the muffin cases all the way to the top, this will give you 8-9 muffins.

Blueberry muffins recipe

How to store

Keep covered at room temperature for around 3 days, or in the fridge for up to a week.

Freezing instructions: To freeze Blueberry muffins, bake, cool and wrap well in a freezer bag for up to 3 months. Defrost in the fridge or at room temperature before enjoying.

Easy Blueberry muffin recipe

Easy Blueberry Muffins

Prep Time10 mins
Cook Time15 mins
Servings: 12


200g of plain flour

150g of Granulated Sugar

1/4 tsp Salt

2 tsp baking powder

80 ml of vegetable oil

1 egg

80ml milk

1 1/2 tsp of Vanilla extract

1 1/2 handfuls of Blueberries


    1. Preheat the oven to 200°c

    2. In a large bowl mix the flour, sugar and baking powder and salt together

    3. In a jug, whisk the oil, milk, vanilla and egg together.

    4. Add the milk mixture to the flour mixture and whisk together.

    5. Fold in the Blueberries.

    6. Divide the cake batter between 12 muffin cases ( see video)

    7. Bake for 15-20 minutes until a skewer comes out clean.

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