Quick & easy

You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable quick & easy. We’ve been making these muffins for years and are always happy that we did.

How to Make the Best Blueberry Muffins These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly. Granulated sugar helps to make the blueberry muffins flavorful and tender. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top. Oil is my favorite fat to use when making these blueberry muffins.

I usually use butter when baking since I love the flavor, but after testing these muffins with both oil and butter, we found that the oil made more tender muffins. Milk is my go-to liquid for baking muffins, but if you are dairy-free, try homemade oat milk, unsweetened almond milk or coconut milk. Egg provides structure and stability to the muffins. If you do not eat eggs, you can try using a flax egg instead. Baking powder is our go-to leavener for these blueberry muffins.