I’m not a baker by any means. I get nervous around ovens and always feel like a mess when I try to bake. But these quick blueberry muffins? I can handle these. They’re simple, fast, and the results actually impress my spouse — plus they’re delicious!

Why This Recipe Works

✅ Uses simple ingredients you can find anywhere
✅ Quick to mix, no fancy technique needed
✅ Works with fresh or frozen blueberries
✅ Just about 25 minutes from start to finish

Ingredients (makes about 12 muffins)

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large egg
• 1/3 cup milk (any kind you like)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat and prep:
Preheat your oven to 400F (205C). Line a muffin tin with paper liners or grease it lightly.

2. Mix dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.

3. Mix wet ingredients:
In a separate bowl, whisk together the melted butter, egg, milk, and vanilla extract.

4. Combine wet and dry:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if there are some lumps. Fold in the blueberries carefully so they don’t get crushed.

5. Scoop batter and bake:
Using a spoon or ice cream scoop, divide the batter evenly into the muffin tin cups (about 12). Bake for 18-20 minutes or until a toothpick inserted comes out clean.

Let the muffins cool for a few minutes before serving. These are best enjoyed warm with a pat of butter or just as they are.

Tips & Variations

– Add a teaspoon of lemon zest to the batter for a fresh twist.
– Sprinkle some coarse sugar on top before baking for a sweet, crunchy crust.
– Substitute blueberries with chocolate chips or chopped nuts if you want a different version.

There you have it. Simple, quick blueberry muffins that make anyone look like a champ in the kitchen!