Super moist blueberry muffins only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. We’ve been making these muffins for years and are always happy that we did.

How to Make the Best Blueberry Muffins These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly. Granulated sugar helps to make the blueberry muffins flavorful and tender.

I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top. Oil is my favorite fat to use when making these blueberry muffins. I usually use butter when baking since I love the flavor, but after testing these muffins with both oil and butter, we found that the oil made more tender muffins. Milk is my go-to liquid for baking muffins, but if you are dairy-free, try homemade oat milk, unsweetened almond milk or coconut milk. Egg provides structure and stability to the muffins. If you do not eat eggs, you can try using a flax egg instead.

Baking powder is our go-to leavener for these blueberry muffins. Salt and vanilla extract add flavor to the bread and make them taste amazing. How to Make Blueberry Muffins in Three Easy Steps When you realize how easy these muffins are to make, you’ll want to make them over and over again. Step 1, Whisk flour, sugar, baking powder, and a little salt in a large bowl. Step 2, Add oil, an egg, milk, and vanilla extract then stir with a fork until blended. Step 3, Mix in the blueberries, divide the batter between muffin cups and bake. These are the best blueberry muffins ever!