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Easy One-Bowl Blueberry Muffins

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A quick and easy one-bowl blueberry muffin recipe perfect for busy mornings, delivering soft, tender muffins bursting with fresh or frozen blueberries and a subtle hint of lemon zest.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk (whole or 2%, 180 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest (optional)
  • 1 cup blueberries (fresh or frozen, 150 grams)

Instructions

  1. Preheat your oven to 400°F (200°C) and line your muffin tin with liners or grease well.
  2. In a large mixing bowl, combine 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk together until evenly mixed.
  3. Add 3/4 cup milk, 1/3 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon zest. Stir gently until just combined; batter should be a bit lumpy.
  4. Fold in 1 cup blueberries carefully using a spatula, avoiding crushing them. If using frozen berries, fold in straight from the freezer.
  5. Spoon batter into muffin cups, filling each about 3/4 full.
  6. Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
  7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Fold blueberries gently to avoid crushing. Preheat oven fully to ensure proper rise. Sprinkle sugar on top before baking for a crispy crust. If batter is too thick, add a splash more milk. Coat blueberries with flour to prevent sinking.

Nutrition

Keywords: blueberry muffins, one-bowl muffins, quick breakfast, easy muffins, blueberry recipe, simple baking, muffin recipe

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