These Blueberry Muffins are so easy to make! With plump blueberries throughout and coarse sugar sprinkled on top, you'll love nibbling on these tasty muffins for breakfast (or brunch)!

Blueberry Muffins


Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Yield 22 muffins


  • 3 cups all-purpose flour (stir, spoon, and level each cup)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/4 cup granulated sugar, divided
  • 1 cup milk*
  • 1/2 cup + 1 Tbsp oil (canola/vegetable)
  • 2 tsp vanilla
  • 2 cups blueberries, (about 12 oz fresh) divided
  • coarse sugar crystals or granulated sugar for sprinkling


  1. Preheat oven to 400 degrees Fahrenheit. Line muffin tins with paper cups.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In another large bowl, whisk the eggs and 1 cup of sugar until thick and pale. Add the milk, oil, and vanilla. Combine wet and dry ingredients until almost combined.
  4. In a small bowl crush 1/2 cup of the blueberries with a pastry blender or fork, and toss with the remaining 1/4 cup sugar, until coated.
  5. Fold all blueberries (crushed and whole) into the muffin batter. Do not over mix. Scoop batter into the prepared muffin cups 2/3 full. Sprinkle with coarse sugar.
  6. Bake at 400 degrees Fahrenheit for 14 to 16 minutes until a toothpick comes out clean from the center. Store in an airtight container.

Recipe Notes

*You may use any kind of milk. Whole or buttermilk is preferred. You can add 1 tsp of lemon juice or white distilled vinegar to 1 cup of regular milk to give it more of a tangy flavor like buttermilk.

**I live in a high altitude. If you don't, consider increasing the baking powder by 1 tsp and baking at 375 degrees Fahrenheit for more time. Around 20-25 minutes.

***You may use frozen blueberries in place of fresh if needed, but fresh is recommended.

-Recipe altered from Sally's Baking Addiction