Blueberry Muffins Recipe
I love when blueberry season comes around! One of my go-to recipes this time of year is definitely this Blueberry Muffins Recipe.
I remember as a little kid going to my great aunt’s home and picking blueberries by the bucket full from her big bountiful bushes. How’s that for alliteration!? 😉 We have our own bush now that we’ve grown from just a cutting from the bushes at my parents’ home. It took a few years, but now it produces enough for us to eat as a snack AND make a recipe with! haha.
My daughter came in with enough blueberries to make some muffins the other day, so I made the first batch of the season for my nieces and my kids. They were devoured in minutes!
My husband came home from work and saw the muffin tin that had the telltale signs of having baked the blueberry muffins and told me he was genuinely disappointed that he missed out on them. Not to worry – I made him some for breakfast a couple of days later. 🙂
These muffins are made with ingredients I usually have in my pantry, so whipping them up is a breeze. I usually use self-rising flour because it’s easy and works great, but I also will use a mixture of all purpose flour and baking powder if that’s what I have on hand.
If I’m feeling fancy, I’ll even add in some vanilla extract…it’s totally optional, but gives them a little something extra!
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Alright, here’s the printable recipe for you!
Blueberry Muffins
- Total Time: 25 minutes
- Yield: 12 1x
Description
Quick, easy, and delicious homemade blueberry muffins perfect for breakfast or a snack!
Ingredients
- 1 1/2 cups (192 grams) Self-Rising Flour*
- 1/2 cup Sugar
- 1 Egg
- 2/3 cup Milk
- 1/4 cup vegetable oil
- 1 tsp Vanilla Extract
- 1 cup Blueberries
- *You can substitute 1 1/2 cups (186 grams) of All Purpose Flour, 2 1/4 tsp Baking Powder & 3/4 tsp Salt for the Self-Rising Flour
Instructions
- Preheat the oven to 400 degrees F and grease muffin tin.
- Mix dry ingredients.
- In a separate bowl, mix egg, milk, oil, and vanilla.
- Add all at once to the dry mixture. Mix only until flour is moistened.
- Gently fold in the blueberries.
- Bake for 20 minutes or until golden brown.
- Makes one dozen muffins
- Prep Time: 5 mins
- Cook Time: 20 mins
Happy Baking!
Susan
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I could have these blueberry muffins for breakfast everyday! Yummy!
Oh, me too, Melanie!
I look forward to trying these. I usually find muffin recipes too dense. Trying them this week! Thanks from Rose’s friend in British Columbia, CAN
Awww – I hope you love them Cynthia! xx
My grandkids love them I made them yesterday
Awesome Mary!
Hi Susan,
Can I use olive oil or coconut oil instead of vegetable oil?
Hi. Cup is 250 grams right? This throws me completely off with my measurements cause half. Cup it’s 125? I really want to try this recipe out my son has a fund raising at school nd I would love to make these for them.
Hi, my bag of self-rising flour says that 32 grams is 1/4 cup and my bag of all purpose flour says that 31 grams is 1/4 cup, so those are the weights I used to measure out my 1 1/2 cups of flour. Hope you enjoy the muffins as much as we do!
My boys love blueberry muffins, I can’t keep them in the house for very long! Great recipe, thank you for sharing at Merry Monday!
Thanks! Hope y’all enjoy them!
Making these in the morning for breakfast. Thank you.
Hope you like them as much as we do!
Thank you so much! We loved them. I cut the sugar in half to make it low sugar version and it turned out great.
Awesome!
Hi Susan,
Can I use olive oil or coconut oil instead of vegetable oil?
I personally haven’t tried it before with this recipe, but I usually have success substituting it for the same amount of vegetable oil called for in a recipe.
These are amazing Susan! I use this recipe as a base for any muffins. I have also tried with poppy seeds. The trick is to have a baking tray with the holes to put muffins in! So healthy and not overly sweet. I also add honey sometimes. Not to mention how quick and easy they are to make. Thank you for sharing.