My Favorite Blueberry Muffins

I have been making this recipe for Blueberry Muffins for nearly 20 years. I’ve tried many others but I always come back to this one – it’s my favorite of all time!

This has been my family’s favorite blueberry muffin recipe for 2 decades now.

I’ve made them hundreds of times over this time period & my kids still get super excited when I tell them that I have a batch in the oven.

We have tried many other blueberry muffin recipes over the years, but none of them ever even came close to comparing to these. They’re packed with blueberries, super moist & tender with the perfect balance of sweetness. They are simply marvelous (I feel like I should put on a string of pearls around my neck & repeat that… they are simply maaahhhh-val-ous my dear).

You know those muffin recipes that tell you to fill up the muffin cup half way or 3/4 of the way? Yeah, not these. Fill those babies up all the way to the brim!!

When I make these, I always double the recipe. They really are excellent and get gone super fast. They also freeze really well too so don’t be afraid of making larger batches.

I hope that you give them a shot and that your family loves them as much as my family does!

My Favorite Blueberry Muffins


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 & 1/2 cups fresh blueberries + 1 teaspoon flour


  • Preheat your oven to 400 degrees. Grease muffin cups or line with muffin liners.
  • Combine the flour, sugar, salt & baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Sprinkle about 1 teaspoon of flour over the blueberries & stir gently to coat the blueberries. Gently fold in the blueberries. Fill muffin cups to the top.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.