Quick Blueberry Muffins
Tender, fluffy muffins loaded with fresh blueberries, made in under 25 minutes with just six ingredients. Perfect for a weekend breakfast or grab-and-go snack.
- Total time
- 23 min
- Servings
- 12
- Calories
- 156
- Protein
- 3g
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2.5 teaspoons baking powder
- 2 large eggs
- ¾ cup milk
- 1.5 cups fresh blueberries
Instructions
- 1
Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
- 2
Whisk flour, sugar, baking powder, and 0.5 tsp salt in a large bowl.
- 3
Whisk eggs and milk together in a small bowl until combined.
- 4
Pour wet ingredients into dry ingredients and stir just until combined; batter will be lumpy.
- 5
Fold blueberries into batter gently, being careful not to overmix.
- 6
Divide batter evenly among muffin cups, filling each about three-quarters full.
- 7
Bake for 18–20 minutes until a toothpick inserted in the center comes out clean.
- 8
Cool in the tin for 5 minutes, then turn out onto a wire rack.
Tools you’ll need
- 12-cup muffin tin
- paper muffin liners
- large mixing bowl
- small mixing bowl
- whisk
- wooden spoon or spatula
- toothpick
- wire cooling rack
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