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+ servings

Blueberry Muffins

4.5 from 2 votes
Big, fluffy muffins stuffed with juicy blueberries and topped with a little sugar for good measure.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 muffins


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup milk
  • ½ cup canola oil, or vegetable oil
  • 1 ¼ teaspoons vanilla extract
  • 2 cups fresh blueberries


  • Preheat oven to 425° F. Spray jumbo muffin tin with non-stick spray. I don’t recommend the jumbo muffin liners in this instance – just leave ‘em naked.
  • In a large bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
  • In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.
  • Add milk, oil, and vanilla and whisk until just combined.
  • Add egg mixture to flour mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
  • Fold in blueberries and stir until just combined.
  • Pour batter into prepared muffin tins and fill to the top. If you want, you can add a little sugar to the tops of each muffin (and of course I do, because sugar).
  • Now here’s the real trick to getting these big and fluffy (and I wish I could remember who told me this so long ago): bake at 425° F for 8 minutes and then reduce the temperature to 375° F and continue to bake for 20 minutes. The tops of the muffins should be golden and should bounce back if pressed. Let them sit in the pan for a few minutes to cool and then enjoy!


Calories: 300kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 258mg | Potassium: 92mg | Fiber: 2g | Sugar: 20g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg
Course Breakfast
Cuisine American
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