Easy Blueberry Muffins Recipe
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil/or apple sauce as substitute
3/4 cup Milk
1 egg
1 cup fresh blueberries (or frozen)
Preheat oven to 400 degrees F. Grease muffin pans or line with muffin liners. Combine flour, sugar, salt and baking powder in a large bowl. Combine vegetable oil, eggs and milk in a small bowl and mix well. Gently combine the egg mixture with the dry ingredients taking care not to overmix. Fold in blueberries. Fill muffin cups. Bake for 20 to 25 minutes in the preheated oven.
Muffins have to be one of my favourite foods to eat and bake! I tried these but substituted frozen mixed berries because I didn’t have blueberries and they were yummmy!! I’m eating one right now
I’ve tried your Blueberry and Banana Walnut Muffins and they are great – easy to make and taste wonderful! I even have orders for them from colleagues :p
One question – how do you make your muffins rise nicely versus lopsided?
Your banana muffins were out of this world! I’m not much of a cook or baker but they turned out excellent. I also tried the blueberry muffins using frozen blueberries as I did not have fresh ones on hand. I always use liners when baking muffins and they blueberry muffins stuck alot to the liners. Would you happen to know why? Just curious as I did not experience this when baking the banana muffins using the liners. Thank so much!
Michele
Hi Michele!
That is the thing about blueberry muffins you’re right, they do always stick to the liners. I am going to hazard a guess, that it’s because of the wet consistency of the batter and lower fat content. Not 100% sure, but that is my best guess. I almost never use muffin liners, I find them to be more work that they are worth! I am SO HAPPY you liked the muffins – they are the first hit on Google for good reason – EASY + GOOD = WINNER!
Thank-you for getting back to me so quickly Catherine! Today (Sunday and made the muffins this past Friday) I took the liner off the another blueberry muffin and it came off no problem. I think you are right in saying that it could of been the wet consistency and perhaps I tried to eat them too quickly out of the oven. But I did find them to be a little on the spongey side perhaps I over mixed the batter a bit? All in all they were still very tasty.
For the banana muffin batter recipe would I be able to pour the mix into my 9″x5 3/4″ loaf pan to make a banana loaf? Or it there not enough mixture to create a loaf?
For both of these muffin recipes I made 6 large muffins and baked a little longer. They were yummo as Rachael Ray would say.
Thank you again for your time Catherine!
M.
It really does better as muffins, but I have done the loaf thing with it too. The thing with the loaves, is that they tend to dry out a little, but they *do* work. Let me know how it works for you.
I made this recipe tonight and I am so happy with the outcome. I did make changes though…used applesauce instead of butter. Half whole wheat flour and used brown sugar mixed in with white sugar. I also added a tsp of vanilla and used egg whites instead of a whole egg and skim milk…( I am a rather healthy person:P) I also added more blueberries. Tnx for the recipe!:)
I made the blueberry muffins today, and I am sad to say that they were a disappointment. The batter was a little more on the liquid side. They also didn’t rise up high, instead the tops were flat. Should I maybe increase the flour by 1/2 a cup. Most muffin recipes I have tried, with great success, call for 2 cups of flour. I would like to try this recipe again, please help.
P.S. I went on your website for your recipes after watching you on BT. I love that your recipes are easy and quick. Incidentally, I love and own 22 of Jean Pare’s cookbooks myself. Here’s one of my favorites, the Monte Cristo sandwich, in the Soup and Sandwich book.
Hope to here from you soon,
Anne
Oh Anne! I am SO SORRY to hear about this! Okay, what was the batter like? Was it wet?? Yes, I would increase the flour a little – I make them all the time, never a problem…I wonder what happened? Is there anyway your powder or soda are old??
Saw you on BT this week and have been devouring your website ever since. Will order your book soon. I’m very excited about the amazing muffin recipes. I just bought those silicone liners but haven’t used them yet. Curious if anyone else has tried them. I’ll let you know how they work. Thanks Cat!
Silicone bake-ware is the BEST!!! I only make cookies on silicone now, as they are perfect for cookies and they brown beautifully
) I am not big on silicone for pans, but with liners, you cannot go wrong either! Keep enjoying CCC!! Thanks for the lovely compliments all! Keep me posted on how I can help with baking/cooking advice!
Hi Catherine,
Thank you for your quick reply regarding the “blueberry muffins”. In reply to your questions; yes the batter was wet and no the powder and soda are new. Anyway, I will attempt making them again and take your suggestion by increasing the flour a little. “Cross your fingers”!
Oh, by the way can your muffin recipes be made in the jumbo size tins (makes 6), and if so, do I bake at a 400degree oven and for 20-25 min.?
Much appreciated ,Cat.
Anne
Hi Cat – I just happened upon your blog after a failed attempt at making blueberry muffins. Made your banana muffins and they are fantastic (SO easy!)
Just wondering if your blueberry muffins freeze as well as your banana ones.
Thanks!
Yes, they sure do! Most muffins can be frozen quite well. Some in fact taste better after being frozen.
Thanks so much Cat – I just made my first batch and they are FANTASTIC! I used applesauce, and my husband absolutely loved them (he thought the other recipe I used that called for applesauce was terrible – in fact, I threw out all the muffins I made).
Love your site, I’m a fan!
PS – I agree, I think the banana muffins taste even better after being frozen!
Stumbled on this recipe while looking to make fresh bleuberry muffins and they turned out fantastic! Perfect size, delicious tatse and did not stick to muffin paper at all. I will certainly browse through this site to look for more yummy recipes. Thanks!
I made these yesterday and they were perfect! I went with 1/2 cup of sugar and added a pinch of cinnamon. Great recipe and super easy to make. Thank you!
DO you use unsweet applesauce in the recipe?
We love your muffins-and they came out PERFECT! My question is will the muffins freeze well? Thanks from a grateful mom in California.
They freeze beautifully – most muffins do
)
Omg!!! this muffins are th easiest, bestestest ever !!!!!!!!
;):):):):);););)