Get bakery-style that are buttery, soft, and fluffy with my Quick Blueberry Muffins. This recipe is a must-make, must-have in your breakfast recipe arsenal! These light and fluffy blueberry muffins are a delicious way to start the day. Did you know that if you start muffins out on a high temperature, you’ll get that puffed up, dome shape that all the coffee shops have? Isn’t that a great tip? How often do you make muffins? I have two go-to muffin recipes that my boys love. This Blueberry Muffin Recipe and Chocolate Chip Muffins. You’ll find both recipes very simple to make. The texture of these muffins is spot on! No dry muffins, thanks to the addition of vegetable oil.

Table of Contents

Quick Blueberry Muffins

If using muffin liners, lightly spray the liners with non-stick cooking spray. Muffins will be easier to remove.
Don’t over mix the muffin batter! Overmixing will make the muffins tough. It’s ok if a few flour spots remain.
Muffins will keep at room temperature in an airtight container for 3 days. Place in the refrigerator to keep for up to one week
Easily reheat the muffins in the microwave.
If blueberries aren’t in season, use frozen blueberries. Tossed them in 1 tablespoon of flour.
As well, wrap cooled muffins individually in plastic wrap and store in a large freezer bag or airtight container. They will keep in the freezer for up to three months.

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Fluffy, moist, and bursting with blueberries, these muffins make the best and easiest breakfast on the go. Also great for school lunches and after school snacks.

Quick Blueberry Muffins

Easy and delicious, make these muffins ahead of time for a quick breakfast.

Author: Paula

5 from 11 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 12 servings

Ingredients

1 and 1/2 cups self-rising flour
3/4 cup granulated sugar
1/4 cup vegetable oil
1 large eggs
1/2 cup whole milk
1 cup blueberries I prefer frozen blueberries over canned blueberries.

Instructions

Pre-heat oven to 425°F and spray or line muffin tin.
Combine the flour and sugar.
In another bowl, whisk egg, then add oil and milk. Add wet ingredients to dry ingredients and stir until just combined, there will be some lumps. Don't over stir or the muffins will be tough.
Gently fold in blueberries, careful not to break them up. Using an ice cream scoop, fill the muffin tin 3/4 full.
Bake at 425°F for 5 minutes then lower the oven temperature to 400°F and cook another 10 to 12 minutes until lightly browned. Serve immediately.

Notes

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Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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