These simple blueberry muffins are soft, fluffy, and packed with juicy blueberries in every bite. With a light, tender crumb and topped with a simple cinnamon sugar topping, these muffins have just the right amount of sweetness, making them perfect for breakfast, a snack, or a sweet treat with your coffee.
Why You’ll Love This Recipe
This easy blueberry muffin recipe is everything you want in a classic homemade muffin—soft, fluffy, and bursting with flavor. Here’s why you’re going to love it:
Moist & Tender Crumb:
Thanks to a combination of butter, oil, and milk, these muffins turn out incredibly moist with a soft, tender crumb. They’re also packed with juicy blueberries, so you get that pop of berry goodness in every single bite.
Quick & Easy to Make:
This recipe comes together fast using the simple muffin method—perfect for busy mornings or when you’re craving something sweet in a hurry.
Made with Simple Ingredients:
You won’t need anything fancy here—just basic pantry staples you probably already have on hand. That makes these muffins as convenient as they are delicious.
Cinnamon Sugar Topping:
To give these muffins an extra little oomph without adding any fuss, a quick cinnamon sugar sprinkle goes on top before baking. It adds a subtle crunch and warm flavor that takes them to the next level. It’s such an easy step, and I highly recommend not skipping it!
For more irresistible muffin recipes, check out my blueberry cream cheese muffins, chocolate chip muffins, double chocolate muffins and apple muffin recipes!
Tips for Making the Best Blueberry Muffins
Don’t Overmix the Batter:
When you add the dry ingredients to the wet ingredients, mix until just combined. Overmixing will lead to dense muffins. A few lumps in the batter are perfectly fine!
Use Fresh or Frozen Blueberries:
Fresh blueberries work beautifully in this recipe, but if you’re using frozen, don’t thaw them before adding to the batter. Leaving the blueberries frozen will prevent the batter from turning purple.
Preheat the Oven:
Make sure your oven is fully preheated before baking to get that nice dome shape on the muffins. Starting them at a high temperature (like 425°F) gives them an initial boost of heat, creating a perfect rise.
How to Make Simple Blueberry Muffins
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat oven to 425℉ (220℃) conventional and line a 12-hole standard muffin pan with paper liners. Set aside.
Prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Stir well and set aside.
Next, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.
In a large bowl, combine the sugar, egg, melted butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.
Add the pre-sifted dry ingredients to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.
To finish off the batter, add 1 cup (150g) of the blueberries and gently fold with a spatula until just combined. Do not overmix.
Distribute the batter evenly among the muffin cups—they should be about ¾ full. Evenly sprinkle the cinnamon sugar mixture prepared earlier on top. Finish by dotting the remaining ½ cup (75g) of blueberries over the tops of the muffins, gently pressing them into the batter while keeping them visible.
Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffin tin from the oven, reduce the temperature to 350℉ (180℃) and bake for an additional 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
How to Store Blueberry Muffins
To keep your blueberry muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week, though they may lose some of their moisture.
For longer storage, you can freeze the muffins. Simply wrap the muffins individually in plastic wrap or foil and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. When ready to enjoy, just thaw at room temperature or warm them up in the microwave.
Simple Blueberry Muffins (So Moist!)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cinnamon Topping
- 2½ tbsps white granulated sugar
- 1 tsp ground cinnamon
Blueberry Muffins
- 1¾ cups (210 g) all-purpose flour
- 2 tsps baking powder
- ½ tsp salt
- ¾ cup (150 g) white granulated sugar
- 1 large egg - room temperature
- ¼ cup (45 g) unsalted butter - melted
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- ¾ cup (180 g) milk - room temperature
- 2 tsps vanilla essence/extract
- 2 tsps lemon zest
- 3 tsps lemon juice
- 1½ cups (225 g) blueberries - fresh or frozen (do not thaw if using frozen blueberries) divided into 1 cup (150g) and ½ cup (75g)
Instructions
- Preheat oven to 425℉ (220℃) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.
- Prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Stir well and set aside.
- Next, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.
- In a large bowl, combine the sugar, egg, butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.
- Add the pre-sifted dry ingredients to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.
- To finish off the batter, add in 1 cup (150g) of the blueberries and gently fold with a spatula until just combined. Do not overmix.
- Distribute the batter evenly among the muffin liners—they should be about ¾ full. Evenly sprinkle the cinnamon sugar mixture prepared earlier on top. Finish by dotting the remaining ½ cup (75g) of blueberries over the tops of the muffins, gently pressing them into the batter while keeping them visible.
- Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffins from the oven, reduce the temperature to 350℉ (180℃) and bake for an additional 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
21 Comments
Followed the recipe using U.S. measurements instead of weighing and it still turned out perfect! The top has this nice light crunchy layer and the inside is super moist. And so easy! Definitely will be making again!
Awesome! So glad you loved the muffins Aru 😀
The most moist and fluffy blueberry muffins ever. My go to from now on.
Aww yay! Thanks so much Diane 😀
Loved these muffins. I added raspberries instead, and it worked out great. Thanks so much, Maryam for your lovely recipes!
You’re so welcome Ruby! So glad you loved the recipe and that the raspberries worked well 😀
I made these today and even with a bum oven that I had trouble with regulating the temperature but I watched them carefully and oh my they came out so delicious. I only had a 6 cup pan and they had to bake a little longer, but they’re perfect thank you so much. I love you MK!
So so happy to hear they turned out awesome Arlene! 😀
It was soooo good
Yay! So glad you loved the muffins 😀
Absolutely gorgeous 😋 couldn’t wait for them to cool down had one straight from the oven. The lemon gives them a fresh zesty kick. Best muffins ever!
Awesome! So glad you loved them Annie 😀
Superb
So glad you loved the muffins Zainah! 😀
I love baking I’m gonna try this muffins,thank you for sharing.
Hope you enjoy the recipe Rebecca! 😀
They sound delicious and I appreciate the recipe. There are so many different recipes and they were all horrible. Can’t wait to try them. THANK YOU
Thanks Donna! Hope you enjoy the recipe 🙂
These look amazing, going to make this week. God bless you
Thanks so much Brenda! Hope you enjoy the muffins 🙂