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Easy Blueberry Muffins

Blueberry muffins are so easy to make with little effort. They are so delicious and are ready in no time.—Janie Ramming, Duncan, Oklahoma
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 dozen


  • 3 cups self-rising flour
  • 1-1/2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 large eggs, lightly beaten
  • 2 cups fresh or frozen blueberries


  • In a large bowl, combine the flour and sugar. In another bowl, combine the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Stir in blueberries.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.

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Average Rating:
  • fantasticdreambird
    Dec 26, 2014

    These are deliciously moist and flavorful! I added 1 tsp. vanilla. It was perfect! My family and in-laws kept asking for more! : )

  • AbbyB
    Jan 26, 2013

    Quick and tasty - my grandchildren love these muffins

  • KrisDK
    Dec 30, 2012

    These were gross. No flavor. Threw the whole batch away.