Blueberry Muffins

Tarey D.: "i have a home bakery business and i make these 3…" Read More


  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 egg
  • 1/3 cup oil
  • 1 cup fresh blueberries
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    Made it

    NutritionView More

    Sodium13% DV300mg
    Fat15% DV10g
    Protein8% DV4g
    Carbs14% DV41g
    Fiber4% DV1g
    Calories270Calories from Fat90
    Total Fat10g15%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat90
    Total Carbohydrate41g14%
    Dietary Fiber1g4%
    Vitamin A2%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Tarey D. 2 months ago
    i have a home bakery business and i make these 3 times a week for rhe coffee shop! turns out perfect every single time! i add lemon zest to them. im going to try cranberry orange with same recipe tomorrow!
    Linda M. 3 months ago
    Really tasty. had a nice crunch on top and nice and moist in the middle.
    Kris Z. 4 months ago
    Made these in a muffin top pan. They didn’t taste like a muffin. More biscuity texture. Decided it was more like a scruffin. Between a scone and a muffin. Very good. If you are looking for a really moist muffin—it’s not the recipe for you. Note that I added just a little over 1/2 cup of sugar instead of 3/4. I made it the listed way and found it too sweet.
    Night 4 months ago
    They came out a little crispy on top but the middle was still fluffy and perfect. A great crunch to moist ratio.
    Amanda v. 9 months ago
    i had to cook a good 5 minutes longer than recipe but muffins are so yum!
    Gabby D. 9 months ago
    turned out pretty good they weren't dry at all boyfriend loved them will be keeping this recipe
    Katherine K. 9 months ago
    simple easy and fantastic!!! saving and writing this one out. we didnt have regular milk but had a can of evaporated condensed milk emptied into a bowl and matched it with a can of water and used the amount of milk suggested plus a smig extra because as directions state these come out super thick but they truely are wonderful
    Superb. Best BB muffin recipe. I did half milk half heavy cream and topped with turbinado sugar.
    Cindy B. a year ago
    Turned out good. This recipe is a keeper.
    Neerja Diack a year ago
    I didn’t get to sample one as the kids wolfed them happily. Will be making more soon!
    Virva Lopes a year ago
    I added a smashed banana and a bit of brown sugar, they were great, beautiful and tasty!
    Daddy Chef a year ago
    Amazing! I added a little cinnamon and some vanilla! Definitely making these again!
    Crystal Sosa a year ago
    It was excellent. Very soft and they looked gorgeous.
    Simple to make and delicious! Will be making more tomorrow!
    Turned out fine. Easy recipe.
    Dara S. a year ago
    Huge hit, make them all the time.
    Kelly F. 2 years ago
    Great taste. No mods.
    Carter 2 years ago
    Epic fail. Don’t look right, don’t taste right. Fail fail fail.
    Ama A. 2 years ago
    Reduced the baking soda by 1/2 tsp as well as a slight reduction to the sugar. Horrible aftertaste! Way to much soda for the yield
    Nana Banana 2 years ago
    Best blueberry muffins. We love them. Made them at least ten times... thanks for a great recipe.....
    Jimmy L. 2 years ago
    They were extremely thick so I added a little bit more liquid. Also needs more oil or some butter. While your at it more sugar. They poked pretty though.
    Fresh Baker 2 years ago
    Taste is very good and they look lovely—just like the picture. Good distribution of blueberries even without coating in flour as the batter is so thick. Doubled the recipe and got 15 muffins. Reducing oven temp to 390° still caused my non-stick tin to bake the outside of the muffins too quickly so next time I’ll try 375°. Nice and moist inside despite the outside being a little overdone. Definitely needed paper cups rather than spray- muffins stuck badly to the tin. Will make them again.
    Hello 2 years ago
    Amazing! So yummy, perfect amount of blueberries
    Ginger 2 years ago
    Wonderful also made with canned peaches
    jennifer lamb 3 years ago
    these were perfect! crunchy on top, moist inside and just the right amount of sweetness. i mixed a little of the dry ingred to my blueberries so it coated them, which helps them from all sinking to the bottom. the batter is very thick. next time i will add just a tad bit more water. i baked mine at 375 for 17 min in a muffin tin and they were perfectly baked. will def make again!!