Go Back
+ servings
Top view of blueberry muffins in pile on top of paper liners and three muffins on their side.
Print Recipe Pin Recipe
5 from 1 vote

Easy Blueberry Muffins

These Easy Blueberry Muffins are fluffy, soft and bursting with juicy blueberries. A simple recipe for some insanely yummy muffins that are great for breakfast, snacks and lunches!
Course: Bread/Muffins, Breakfast, Snack
Cuisine: American
Keyword: Easy Blueberry Muffins, Easy Homemade Blueberry Muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 20 muffins
Author: Heather



  • Preheat oven to 350°F and line muffin pan with paper liners or grease well.
  • In a large bowl, whisk together the eggs and sugar until smooth.
  • Whisk in the buttermilk, vanilla extract and canola oil until well blended.
  • In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder and salt. Scoop out 1 tablespoon of this mix and set aside.
  • Gradually add the dry ingredients to the wet and stir just until combined being careful not to over mix.
  • To prevent sinking and bleeding toss the blueberries with the 1 tablespoon of mix that is set aside.
  • Gently fold the blueberries into the batter.
  • Use a large scoop or ¼ cupful and fill muffin cups ¾ full.
  • Bake 15-18 minutes and until a toothpick inserted in the center comes out clean.
  • Let muffins cool in pan for 5 minutes then remove and cool completely.


If using frozen blueberries, no need to thaw them.


Calories: 168kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 66mg | Fiber: 1g | Sugar: 11g | Vitamin A: 48IU | Vitamin C: 0.01mg | Calcium: 57mg | Iron: 1mg
Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!
Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!