· Modified: by Susan · This post may contain affiliate links · 18 Comments
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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.
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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!
Alright, here’s the printable recipe for you!
Blueberry Muffins
5 Stars4 Stars3 Stars2 Stars1 Star
4.8 from 5 reviews
- Author: Susan Campbell
- Total Time: 25 minutes
- Yield: 12 1x
Description
Quick, easy, and delicious homemade blueberry muffins perfect for breakfast or a snack!
Ingredients
Scale
- 1 ½ cups (192 grams) Self-Rising Flour*
- ½ cup Sugar
- 1 Egg
- ⅔ cup Milk
- ¼ cup vegetable oil
- 1 tsp Vanilla Extract
- 1 cup Blueberries
- *You can substitute 1 ½ cups (186 grams) of All Purpose Flour, 2 ¼ teaspoon Baking Powder & ¾ teaspoon 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
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Happy Baking!
Susan
You can check out other popular breakfast recipes here:
Sour Cream Banana Muffins
Fluffy Buttermilk Pancakes
Cake Mix Cinnamon Rolls
Pin the Blueberry Muffins Recipe:
More Savory Recipes
- Indian Fry Bread
- Crack Corn Dip with Fritos
- Instant Pot Black Bean Soup
- Easy Crockpot Collard Greens
About Susan
Susan Bolivar is a contributor to Rose Bakes, virtual assistant, and the cake decorator behind I Bake - You Enjoy. She lives with her husband and 2 children in South Mississippi. Her work has been featured in Cake Central Magazine and Cake Geek Magazine.
Reader Interactions
Comments
melanie
I could have these blueberry muffins for breakfast everyday! Yummy!
Reply
Susan
Oh, me too, Melanie!
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Cynthia White
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
Rose
Awww - I hope you love them Cynthia! xx
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Mary Wilder
My grandkids love them I made them yesterday
Reply
Rose
Awesome Mary!
Reply
O Shu Xian
Hi Susan,
Can I use olive oil or coconut oil instead of vegetable oil?Reply
refilwe
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.
Reply
Susan
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!
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Megan Chamberlin
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!
Reply
Susan
Thanks! Hope y'all enjoy them!
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Judy Holland
Making these in the morning for breakfast. Thank you.
Reply
Susan
Hope you like them as much as we do!
Reply
Clarissa Hsu
Thank you so much! We loved them. I cut the sugar in half to make it low sugar version and it turned out great.
Reply
Rose
Awesome!
Reply
O Shu Xian
Hi Susan,
Can I use olive oil or coconut oil instead of vegetable oil?Reply
Susan
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.
Reply
RH
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.
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