Get ready to fall in love with One-Bowl Blueberry Muffins—a recipe that’s as easy as it is irresistibly delicious! These muffins come together in a single bowl for minimal mess, but the result is anything but simple: moist, fluffy crumb bursting with juicy blueberries in every bite. Perfect for busy mornings, leisurely brunches, or a sweet afternoon snack, this recipe is straightforward yet yields classic bakery-worthy results. Grab your favorite mixing bowl and let’s bake up some sunshine!
Ingredients You’ll Need
Ingredients You’ll Need
One-Bowl Blueberry Muffins prove that baking doesn’t have to be complicated. Each of these essentials is key for flavor, texture, and that perfect pop of color. Here’s why you’ll love—and need—each ingredient:
- All-purpose flour: Creates a tender, soft crumb that forms the base of your muffins.
- Sugar: Adds gentle sweetness and helps the top crust caramelize to golden perfection.
- Baking powder: Gives the muffins a beautiful, fluffy lift.
- Baking soda: Works with the yogurt to help the muffins rise extra high and light.
- Salt: Balances the sweetness and intensifies all the flavors.
- Coconut oil or vegetable oil: Keeps the crumb moist and tender, plus adds a subtle richness.
- Plain yogurt or dairy-free yogurt: The secret to the signature moistness—use whichever suits your dietary needs.
- Vanilla extract: Adds warmth and depth, enhancing both the muffin and blueberry flavors.
- Large egg: Binds everything together for structure and a lofty texture.
- Fresh or frozen blueberries: Juicy bursts of flavor in every bite—no need to thaw if using frozen!
How to Make One-Bowl Blueberry Muffins
Step 1: Prep Your Pan and Preheat the Oven
Begin by preheating your oven to 375°F (190°C). Either line a standard 12-cup muffin pan with paper liners or lightly grease it. Getting your pan ready before you mix the batter ensures a smooth, quick transition from bowl to oven, which helps with a great muffin rise!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This guarantees that your rising agents and seasoning are perfectly distributed for an even bake every time, which is especially important with these One-Bowl Blueberry Muffins.
Step 3: Add Wet Ingredients
Pour in the oil, yogurt, vanilla, and egg right into your dry mixture. Stir gently until everything just comes together—don’t overmix or you’ll end up with tough muffins instead of beautifully tender treats.
Step 4: Fold in the Blueberries
Gently fold in the blueberries with a spatula. If you’re using frozen berries, toss them in still frozen to avoid purple streaks in your batter. This step is where the magic happens—every muffin gets its jammy surprise!
Step 5: Fill and Bake
Scoop the batter evenly among the muffin cups, filling each about ¾ full. Pop the pan into the oven and bake for 18–22 minutes, or until a toothpick comes out clean and the tops are just turning gold. The smell of classic One-Bowl Blueberry Muffins will fill your kitchen in no time!
Step 6: Cool and Enjoy
Let the muffins rest in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This makes sure you get that perfect, fluffy crumb without any sticking or sogginess—a small but essential step for the ultimate muffin experience.
How to Serve One-Bowl Blueberry Muffins
Garnishes
Sometimes, the simplest garnish makes all the difference. Try sprinkling the tops with a little coarse sugar before baking for a sparkling, crunchy finish, or dust with powdered sugar once cooled. If you’re feeling extra, a drizzle of lemon glaze pairs beautifully with the berry brightness.
Side Dishes
Turn your One-Bowl Blueberry Muffins into a brunch centerpiece! They pair wonderfully with savory options like scrambled eggs or a mild cheese platter. For a sweeter spread, serve alongside fresh fruit salad or Greek yogurt with a drizzle of honey.
Creative Ways to Present
For gatherings, arrange your muffins on a tiered stand with fresh berries tucked around for a pop of color. Wrap cooled muffins in wax paper and twine for a charming picnic treat or sweet lunchbox addition. They also make a heartfelt homemade gift, tucked into a basket with a jar of blueberry jam or local honey.
Make Ahead and Storage
Storing Leftovers
These One-Bowl Blueberry Muffins keep best at room temperature, loosely covered, for up to two days. For longer freshness, line your container with a paper towel to absorb any extra moisture and prevent sogginess.
Freezing
If you want to make a batch ahead or always have a sweet treat on hand, these muffins freeze beautifully. Once completely cooled, place them in a single layer in a freezer bag or airtight container; they’ll keep for up to two months. Thaw overnight at room temperature whenever a muffin craving strikes!
Reheating
To bring back that just-baked warmth, reheat muffins in the microwave for 10–15 seconds or in an oven at 300°F (150°C) for 5 minutes. They’ll be as fluffy and moist as when freshly baked—perfect for busy mornings or when an afternoon snack is needed.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! With One-Bowl Blueberry Muffins, you can use either. Just add frozen berries straight from the freezer—no need to thaw. This helps keep the batter from turning blue and ensures the berries stay juicy.
How do I make these muffins dairy free?
It’s easy to make this recipe dairy free by using dairy-free yogurt and choosing vegetable oil instead of coconut oil. The results will be just as moist, fluffy, and delicious.
Can I double the recipe?
Yes, you can easily double all the ingredients for a bigger batch. Just use a larger mixing bowl and bake in two muffin pans, rotating them halfway through for even baking. You’ll have a stash of One-Bowl Blueberry Muffins to last the week!
Why do my muffins sometimes turn purple?
Mixing the blueberries too vigorously or using thawed frozen berries can stain the batter. To keep your muffins looking bakery-perfect, gently fold in the berries and use them straight from the freezer if they’re frozen.
Can I add lemon zest or other flavors?
Definitely! Lemon zest adds a lovely brightness that pairs with blueberries beautifully. You can also stir in a pinch of cinnamon or swap vanilla for almond extract for a new twist on your One-Bowl Blueberry Muffins.
Final Thoughts
There’s something special about pulling a batch of One-Bowl Blueberry Muffins fresh from the oven—so simple, so comforting, and so delicious every single time. Whether you’re baking for loved ones or just to treat yourself, I can’t wait for you to try this easy, joyful recipe and make it your new go-to. Happy baking!
One-Bowl Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These moist and fluffy blueberry muffins are bursting with juicy blueberries, and the best part is, you only need one bowl to make them. A perfect treat for breakfast or snack time.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/3 cup coconut oil or vegetable oil
- 3/4 cup plain yogurt or dairy-free yogurt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the oil, yogurt, vanilla, and egg. Stir until just combined. Gently fold in the blueberries.
- Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling about ¾ of the way full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 10g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
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