This is a super quick and easy recipe for delicious, fresh blueberry muffins. The recipe makes only a small batch (depending on how big you make the muffins, between 6-8 muffins) but it is perfect for making at breakfast if you’ve got a smaller family, or if you just want a sweet little treat for tea time. They take so little time to prepare and you probably have everything on hand to make them.

easy blueberry muffins
blueberry muffins


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)


Making Muffins with Fresh Blueberries

When I make these muffins I almost always use fresh blueberries. If you are using frozen, you’ll notice as you mix them into the batter that the colour mixes in with them. To avoid this, make sure your batter mix mixed enough before adding in the frozen berries, and then mix only enough to incorporate them – otherwise you’ll have blue blueberry muffins.
These muffins are light and fluffy. Unlike some commercially made blueberry muffins, these have the true blueberry flavour. They really are delicious and talk about easy.


  1. Combine flour, sugar, salt and baking powder in a large bowl or in your stand mixer.
  2. Combine vegetable oil, eggs and milk in a separate small bowl and mix well.
  3. Gently combine the wet and dry ingredients taking care not to overmix.
  4. Gently fold in blueberries.
  5. Pour into greased muffin tins, or paper muffin liners (which is my preferred method).
  6. Bake in 400 °F (205 °C) oven for 20 to 25 minutes.

Use an Ice-cream Scoop

One of my favourite tips to get the perfect size muffins is using an ice-cream scoop. A full ice-cream scoop is just the perfect amount of batter to line a paper muffin cup.

baking blueberry muffins

Baker’s Notes

If you like lemon, feel free to add in a little lemon zest (a fancy term for finely grated lemon rind). Lemon is stronger flavour, and you don’t want it to be overpowering, so just use about 1/2-1 tsp tsp of lemon zest. To be honest, I’ve never really measured it out. You would add this in with the dry ingredients. Again, this step is completely optional. We have some citrus allergies in our family, so we usually skip the lemon part all together.

homemade blueberry muffins
delicious blueberry muffins