two unwrapped muffins stacked on top of one another

Easy Homemade Blueberry Muffins

  • Author: Beyond Frosting
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 15 muffins


These easy blueberry muffins coms together in just 10 minutes. They’re moist, fluffy and loaded with blueberries. 


  • 1 cup (190g) granulated sugar
  • 2 ¼ cups (315g) all-purpose flour
  • 2 teaspoons (7.5g) baking powder
  • 1 teaspoon (4g) baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup (118ml) vegetable oil
  • 1 cup (236ml) buttermilk (or milk)
  • 2 teaspoons (10ml) vanilla extract
  • ¼ cup (59ml) sour cream or yogurt (Greek preferred)
  • 1 ¼ cups (233g) frozen blueberries


  1. Preheat the oven to 375°F. Line a muffin pan with paper liners.
  2. Combine the dry ingredients in mixing bowl. Set aside
  3. In a mixing bowl, beat the eggs until fluffy then add oil, buttermilk, vanilla and sour cream and beat until well combine
  4. Slowly add the dry ingredients and beat just until the flour starts to incorporate.
  5. Fold in the blueberries in with a spatula and finishing mixing the batter by hand.
  6. Use a large cookie scoop to fill muffin liners ¾ full.
  7. Bake at 375°F for 16-18 minutes. Test the muffins for doneness by inserting a toothpick into the center of the muffins. In the toothpick is clean, the muffins are done. Allow the muffins to cool prior to serving.
Nutrition Information:
1 Muffin
  • Category: Muffins
  • Method: Oven
  • Cuisine: American

Keywords: Blueberry Muffin, Easy breakfast recipe, muffin recipe