This one-bowl blueberry muffin recipe is incredibly easy and reliably delicious. Perfect for a quick grab-and-go breakfast, an afternoon snack, or a simple dessert. The muffins are moist, tender, and made without eggs or dairy by default—though you can substitute dairy milk if you prefer. Try a batch today and watch them disappear.
This is one of the simplest recipes you’ll keep returning to. It uses basic pantry ingredients and comes together in one bowl, which keeps cleanup to a minimum. The recipe is flexible: swap flours, use different sweeteners, or try other berries and small fruit chunks. Each batch may look a little different, but the flavor stays consistently great.
Because the recipe is egg- and dairy-free by design, it’s friendly for many diets. If you aren’t avoiding dairy, regular milk works just as well in place of non-dairy milk. The muffins freeze well, too—bake a double batch and store extras for busy mornings.
One Bowl Blueberry Muffins
Yields: About 9 to 11 muffins
Ingredients
- 1 1/2 cups whole wheat flour or whole wheat pastry flour, or all-purpose flour (you can try oat flour). Reserve 1 tablespoon of flour to toss with the blueberries.
- 1/2 cup coconut sugar or granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cornstarch
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil (avocado or canola work well)
- 3/4 to 1 cup non-dairy milk (almond, cashew, soy, or rice). For a non-vegan version, use dairy milk if desired.
- 1 1/4 cups fresh blueberries, or frozen blueberries used directly from the freezer (do not thaw)
Instructions
- Preheat the oven to 375°F (190°C). Grease a nonstick muffin pan or line with paper or foil liners. Set aside.
- In a medium or large mixing bowl, whisk together the flour, sugar, baking powder, cornstarch, and salt to break up any lumps.
- Measure 3/4 cup of milk into a small liquid measuring cup, then stir in the oil and vanilla extract. Pour the wet ingredients into the dry ingredients.
- Gently fold the mixture together just until the batter is combined. Stir from the bottom to ensure all dry pockets are mixed in. If the batter seems very thick, gradually add up to the remaining 1/4 cup of milk so the batter reaches a thick but scoopable consistency.
- Toss the blueberries with the reserved tablespoon of flour to help prevent them from sinking. Carefully fold the blueberries into the batter.
- Using a large cookie scoop, ice cream scoop, or a 1/3-cup measuring cup, fill each muffin cup about two-thirds full.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when lightly touched.
- Let the muffins cool in the pan on a wire rack for about 20 minutes, then invert them onto the rack and allow them to cool another 10 to 15 minutes before serving.
Tips and Variations
- For lighter muffins, use all-purpose or whole wheat pastry flour instead of regular whole wheat.
- Swap the sugar for an equivalent amount of another granulated sweetener if desired. Adjust sweetness to taste.
- Try stirring in lemon zest or a pinch of cinnamon for extra flavor.
- If using frozen blueberries, keep them frozen and toss with the tablespoon of flour before folding into the batter to reduce color bleed and sinking.
- Muffins keep at room temperature in an airtight container for 2–3 days, or freeze for up to 2 months.
Thanks for stopping by. I hope you enjoy this featured recipe—simple, flexible, and reliably delicious. Please check back for more sweet and savory recipes. Bye for now…
Before you leave, consider trying other blueberry ideas like scones, smoothies, or yogurt clusters made with blueberries. These muffins pair well with coffee, tea, or a yogurt parfait for a satisfying start to the day.
