Easy Blueberry Muffins – The Best Iced Muffins You’ll Want Every Morning

One Saturday morning, I woke with a craving: something sweet, fruity, and homemade—but fast. I had a cup of fresh blueberries, a bit of flour, and memories of my grandmother’s muffins. That’s when I decided to make easy blueberry muffins. No fuss, no fancy technique—just a simple batter, juicy fruit, and a hint of vanilla.

Within 25 minutes, my kitchen smelled like summer berries and warm vanilla. The first bite: soft crumb, juicy burst of blueberry, a thin sugary top that crackled ever so slightly. I knew I had just hit on one of my favorite muffin and cupcake recipes. Since then, I’ve tweaked it, iced it, kept it classic, and always come back to this simple base.

If you’re craving a go-to quick and easy muffins recipes for breakfast, brunch, or snack time, this blueberry muffin version will become your favorite. These muffins check every box: they’re light, fluffy, and bursting with real baking blueberries. Let me walk you through how to make them—and all the ways to customize them.

Looking for more baked goodness? Don’t miss our Pumpkin Cinnamon Roll Muffins, and Cinnamon Swirl Banana Bread for cozy seasonal favorites.

Why You’ll Love These Easy Blueberry Muffins

These aren’t just any muffins—they’re the best and easy blueberry muffins ever because they’re packed with flavor and simple enough for any skill level. Here’s why we make them on repeat:

• Fast and straightforward: No complicated steps, just simple mixing and baking.
• Juicy blueberries in every bite: Tossed in just enough flour so they don’t all sink.
• Soft but sturdy: Holds shape—perfect for transporting to work or school.
• Versatile with toppings: Add an icing glaze, streusel, or leave plain.
• Adaptable dough: Works with fresh or frozen baking blueberries.
• Kid-friendly: Great as a snack or breakfast, even before school.
• Year-round treat: Use summer berries when fresh or frozen ones in off season.
• Disguised nutrition: You can sneak in whole wheat flour, oats, or yogurt without compromising flavor.

Whether you’re baking for guests or prepping your weekly snacks, these easy blueberry muffins bring fresh flavor and classic comfort together in one tidy package.

Ingredients

These ingredients are pantry staples, making this a true DIY blueberry muffins recipe:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk (whole or 2%)
• 1/3 cup vegetable oil (or melted butter)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries muffin-ready
• Optional: coarse sugar or streusel topping for crunch

For icing (optional, for iced muffins):

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract

With these simple ingredients, you’re just a few steps away from your new favorite baking muffins recipes.

Step-by-Step Instructions

This banana bread cookie recipe-style process is easy enough for beginners yet satisfying for seasoned bakers:

1. Preheat & prepare: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease it lightly.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
3. Combine wet ingredients: In another bowl, whisk milk, oil, egg, and vanilla until smooth.
4. Combine wet + dry: Pour the wet into the dry ingredients, stirring just until moistened. Lumps are fine.
5. Fold in blueberries: Gently fold in blueberries, being careful not to overmix.
6. Fill cups: Divide batter into muffin cups, filling about 3/4 full.
7. Add topping (optional): Sprinkle coarse sugar or streusel on top for extra crunch.
8. Bake: Bake 15–18 minutes until tops are golden and a toothpick comes out clean or with a few moist crumbs.
9. Cool slightly & serve: Let muffins cool in the pan for 5 minutes, then transfer to a rack. Enjoy your warm, fluffy iced muffins with your favorite cup of coffee.

How to Serve Easy Blueberry Muffins

One of the best things about these easy blueberry muffins is how versatile they are to serve. Whether you’re planning a cozy family breakfast or need a quick grab-and-go snack, they shine every time.

Here are some of my favorite ways to serve them:

• Warm with butter: Just 10 seconds in the microwave or 2 minutes in the toaster oven brings back that fresh-from-the-oven warmth. A dab of butter takes it to the next level.
• Add icing: Turn them into iced muffins with a quick drizzle of powdered sugar glaze. Let the kids decorate theirs for a fun breakfast treat.
• On a brunch board: Pair with scrambled eggs, fruit salad, and bacon for a complete meal.
• Coffee companion: These muffins are made to be enjoyed with your favorite brew—hot or iced.
• Afternoon snack: Wrap one up with a string and tuck it into lunchboxes or picnic baskets.
• Dessert twist: Slice and warm a muffin, then top with a scoop of vanilla ice cream and a handful of fresh berries.

However you serve them, these muffins are simple, satisfying, and sure to be devoured quickly.

How to Store Easy Blueberry Muffins

If you’re lucky enough to have leftovers, proper storage keeps these easy blueberry muffins fresh and delicious for days. Here’s how I store mine:

• At room temperature: Place muffins in an airtight container lined with a paper towel to absorb moisture. They’ll stay fresh for 1–2 days.
• Refrigerated: Extend freshness up to 4 days by refrigerating. Just pop them in the microwave for 10–15 seconds before serving.
• Freezing: Once completely cooled, wrap each muffin in plastic wrap, then place them in a zip-top freezer bag. Freeze for up to 2 months.
• To reheat: From frozen, microwave for 20–25 seconds or bake at 325°F for 10 minutes until warm and fluffy again.

Pro tip: Don’t store them in the muffin tin—it can make the bottoms soggy. Keep them in a container with a breathable lid.

Tips to Make These Muffins Perfect

Every baker has a few tricks up their sleeve, and these tips will guarantee your muffins bake up light, moist, and flavorful every time:

• Don’t overmix the batter: This is the number one cause of tough muffins. Stir just until combined.
• Use fresh baking powder: Expired leavening can lead to flat muffins.
• Toss blueberries in flour: Lightly coating the berries helps them stay suspended in the batter.
• Let the batter rest: A 5-minute rest before scooping helps the muffins rise taller.
• Add mix-ins: Try mini chocolate chips, chopped nuts, or even a swirl of jam.
• Bake in the center of the oven: For even browning and consistent baking.

Want them extra indulgent? Top each muffin with a spoonful of streusel before baking for a bakery-style crunch.

Variations of Easy Blueberry Muffins

These muffins are a solid base for creativity. Depending on your mood—or what’s in your fridge—you can transform the basic recipe into something new each time:

• Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest and a touch of lemon juice for brightness.
• Blueberry Banana Muffins: Mix in half a mashed banana and reduce the milk slightly.
• Whole Wheat Version: Use half whole wheat flour and half all-purpose for a nuttier flavor.
• Vegan Muffins: Swap the egg for a flax egg, use plant milk, and choose coconut oil.
• Mini Muffins: Perfect for parties or tiny hands—bake 10–12 minutes in mini tins.
• Cinnamon Sugar Muffins: Roll warm muffins in cinnamon sugar for a donut-like texture.
• Blueberry Crumble Muffins: Top with a simple brown sugar streusel before baking.

Once you find your favorite variation, you may never go back to store-bought muffins again. These are endlessly adaptable, always delicious, and perfect for making your own.

FAQs About Blueberry Muffins

Final Thoughts About Blueberry Muffins

These easy blueberry muffins are soft, sweet, and versatile enough to fit your every baking mood—from casual weekday snack to polished weekend brunch. Whether you’re keeping them plain or dressing them up with icing, they’re a reliable favorite in my home kitchen.

Don’t miss our Sourdough Cinnamon Rolls if you’re on a baking roll. And for more fruity muffin inspo, check out our Cinnamon Banana Bread Muffins.

Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.

Easy Blueberry Muffins

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• Author: Rosie
• Total Time: 28 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These easy blueberry muffins are quick to make and filled with juicy blueberries. With a tender crumb and optional glaze topping, they’re a perfect breakfast or snack.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk (whole or 2%)
• 1/3 cup vegetable oil (or melted butter)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Optional: coarse sugar or streusel topping

For icing (optional):

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract

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Instructions

1. Preheat oven to 400°F (200°C). Line or grease a 12-cup muffin tin.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. In another bowl, whisk milk, oil, egg, and vanilla extract.

4. Pour wet ingredients into dry and stir just until combined.

5. Fold in the blueberries gently.

6. Divide batter evenly among muffin cups, filling 3/4 full.

7. Sprinkle tops with coarse sugar or streusel, if using.

8. Bake for 15–18 minutes, until golden and a toothpick comes out clean.

9. Cool in pan 5 minutes, then transfer to rack. Drizzle with icing if desired.

Notes

Don’t thaw frozen blueberries—add them straight to the batter.

For bakery-style height, let batter rest for 5 minutes before baking.

Add lemon zest or cinnamon for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 185
• Sugar: 15g
• Sodium: 190mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg