Blueberry Muffins Recipe

This blueberry muffins recipe makes perfect from scratch muffins! They're a bit sweet, a bit tart and are a great way to start your mornings - especially since they're freezer friendly!

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Calories 290 kcal


  • 2.5 cups All Purpose Flour
  • 1 cup Sugar
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Canola Oil
  • 2 Eggs
  • 1 cup Buttermilk
  • 1 tsp. Vanilla Extract
  • 2 Cups Blueberries
  • Turbinado Sugar to taste, optional


  1. Preheat oven to 450F. Add 12 liners to muffin tin, set aside.
  2. In a large bowl, add flour, sugar, baking soda and salt. Mix well. Set aside.
  3. In a medium bowl, add canola oil, eggs, buttermilk and vanilla extract. Mix well. Pour into large bowl over dry ingredients. Mix until well combined, being sure to not over mix.
  4. Place a heaping spoonful of batter into each of the 12 lined muffin cups, set aside.
  5. Gently fold blueberries into remaining batter. Divide remaining batter evenly between each cup, filling to the top, being sure to not overfill. Lightly sprinkle turbinado sugar over each muffin before baking.
  6. Bake at 450F for 8 minutes, then reduce heat to 350F for 22 to 25 minutes, or until tops are firm, muffins are lightly golden brown and a toothpick comes out clean.
  7. Remove from oven, allow to cool before enjoying.
Nutrition Facts
Blueberry Muffins Recipe
Amount Per Serving (1 muffin)
Calories 290 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 29mg10%
Sodium 149mg6%
Potassium 101mg3%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 85IU2%
Vitamin C 2.4mg3%
Calcium 36mg4%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.