Easy Homemade Basic Blueberry Muffins

Blueberry muffins


Vicki Jauron, Babylon and Beyond Photography / Getty Images 

  • Total: 33 mins
  • Prep: 15 mins
  • Cook: 18 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
135 Calories
7g Fat
17g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 135
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 8%
Cholesterol 20mg 7%
Sodium 314mg 14%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Protein 2g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Need a basic blueberry muffin recipe that's quick and easy to prepare? You've just found it.

To us, blueberry muffins deserve a spot amongst the most American of breakfast comfort foods. There's just something about blueberry muffins that trumps all other muffins (sorry, pumpkin muffins, you know we love you too), particularly when made at home. This super easy recipe combines just the basics—egg, oil, milk, flour, and sugar—to make a basic and simple homemade blueberry muffin. Nothing more, nothing less.

Like making homemade muffins? Scroll down for a few more recipes to try.

Recipe courtesy the Wheat Foods Council.


  • 1 egg
  • 1/4 cup cooking oil
  • 1/2 cup milk
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup blueberries (fresh or frozen)

Steps to Make It

  1. Preheat the oven to 400 F.

  2. Spray the bottoms of a 2 1/2-inch muffin pan (regular sized) with non-stick cooking spray or a homemade olive oil cooking spray.

  3. Beat egg until foamy in a small mixing bowl. Then, beat in the oil and milk.

  4. In a separate bowl, sift together all dry ingredients: the flour, sugar, baking powder and salt, then, gently stir in the blueberries. Make a well in the center of this mixture and pour in the prepared liquid ingredients (the oil, milk and egg mixture).

  5. Mix together with a fork just until dry ingredients are moistened; this should be no more than 25 to 30 strokes. The muffin batter will be lumpy and that's ok.

  6. Using an ice-cream scoop if you have one, fill the cups in the muffin pan. This will measure your batter equally for each muffin. Fill each muffin cup slightly more than half full. (Try to scoop only once for each cup; your blueberry muffins will be lighter and fluffier if you do.)

  7. Bake your muffins in the preheated oven for 18 to 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with a spatula and turn out. Blueberry muffins, like any homemade muffins, are always best served warm and fresh out of the oven. Enjoy!