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Blueberry Muffins on a purple plate garnished with whole, fresh blueberries
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5 from 8 votes

Easy Blueberry Muffins

Easy Blueberry Muffins are super quick and simple to make from scratch!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 245kcal


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 Tbsp maple syrup optional
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • 1/3 cup canola or vegetable oil
  • 2 cups fresh blueberries
  • 1 tbsp all-purpose flour
  • 1 tbsp coarse sugar optional


  • Preheat oven to 425°F (220°C) degrees. Line a 12-cup muffin pan with muffin liners or spray with baking. Set aside.
  • In a medium bowl or measuring jug, combine flour, baking powder, cinnamon, and salt.
  • In a large bowl, whisk together eggs and sugar until combined. Mix in maple syrup, vanilla extract, milk, and oil. Stir until combined.
  • Fold dry ingredients into wet ingredients and mix everything together by hand until just combined. Avoid overmixing.
  • Toss dry blueberries with 1 tbsp flour. Fold blueberries carefully into the batter.
  • Use an ice cream scoop or spoon to scoop batter into prepared muffin pan. Fill the cups all the way to the top. Top with a sprinkle of coarse sugar.
  • Bake at 425°F for 5 minutes. Then reduce oven temperature to 350°F (180°C) and continue to bake for 15-20 minutes until muffin tops are lightly golden and a toothpick inserted in the center comes out clean.
  • Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.


Calories: 245kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 117mg | Potassium: 169mg | Fiber: 1g | Sugar: 23g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg