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Blueberry Muffins I

Blueberry Muffins I

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These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
  3. Bake for 20 minutes. Serve hot.
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I increased this recipe to 1 cup sugar AND 1 cup of blueberries. Turns out wonderful everytime. Hubby keeps asking for more blueberry muffins. And they look just SO BEAUTIFUL.


I read all the reviews. I doubled the recipe, added 1/3 cup sour cream, 1/2 teaspoon of salt, 1 teaspoon of vanilla, and more berries- they turned out beautifully! I was careful not to overmix or overbake- the best ones were very lightly browned.. I also used frozen berries- not sure if that would make a difference. My berries were not quite ripe so they gave them a nice tangy flavor that contrasted nicely with the more sweet and cake like muffin.


The muffins are light and fluffy, not weighed down with oil as some are. But they are also light on flavor, mildly sweet. They can be made tastier with extra blueberries. Denise