These Easy Blueberry Muffins are 5-ingredient blueberry muffins with the most delicious fluffy, moisture. They are big, soft bakery-style muffins ready in 40 minutes and perfect to meal prep delicious snacks for your week.

I love making simple muffins and this recipe is similar to my Almond Flour Blueberry Muffins or Buckwheat Blueberry Muffins but I wanted to make a version with more common ingredients that is still healthy and straightforward.

While you can find the full recipe just below, don’t miss my ingredients substitution tricks, baking tips, and process shots further down!

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Easy Blueberry Muffins

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Calories: 253.3 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 2 ½ cups Self-Rising Flour - (note 1)
▢ 1 ¼ cups Almond Milk - (note 2)
▢ ½ cup Light Olive Oil - (note 3)
▢ 1 cup Sugar - (note 4)
▢ 1 ½ cups Blueberries - fresh or frozen

Optional – recommended for extra flavors

▢ 1 teaspoon Vanilla Extract
▢ 1 teaspoon Cinnamon
▢ ½ teaspoon Salt

Instructions

Preheat the oven to 350 °F (180 °C). Line two 12-hole muffin trays with muffin paper liners. Slightly spray with oil. Set aside.
In a small mixing bowl, whisk almond milk, olive oil, and vanilla extract. Set aside.
In another large mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon if used.
Make a well in the center of the flour and add other liquid ingredients.
Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
Fold in the blueberries, and stir until just combined.
Divide the batter evenly into the 12 muffin paper liners.
Bake the muffins on the center rack of your oven for 25-35 minutes at 350 °F (180 °C) until they are golden brown and a pick inserted in the center comes out clean.
Let them cool down on a rack for 30 minutes completely before eating.

Notes

Note 1: You can swap each cup of self-rising flour for 1 cup of all-purpose flour in which you must add 2 teaspoon baking powder. I didn’t try self-rising gluten-free flour so I can’t recommend this option.

Note 2: Any plant-based milk works, like oat milk or soy milk, all work in this recipe.

Note 3: You can try any low flavor oil like canola oil.

Note 4: You can use any crystal sweetener, including sugar-free erythritol or coconut sugar.

Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months in Ziploc bags or a box. Thaw at room temperature the day before.

Equipment

12-Hole Muffin Pan

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 5 ingredients to make these muffins, here’s how to pick them.

Self-Rising Flour – This is the base of your muffin, the baking powder included in the flour makes a light, airy crumb. If you don’t have self-rising flour, you can substitute with all-purpose flour by adding 2 teaspoons of baking powder per cup.
Almond Milk – This brings a slightly nutty flavor. Any plant-based milk (such as oat or soy) works well; soy milk is a great option to boost the protein.
Light Olive Oil – To help create that fluffy, moist texture. You can also use canola oil or another mild, low-flavor oil. Avoid high-flavor oils that would overpower the muffins.
Sugar – To provides sweetness and make the crust brown a bit. For a healthier version, you can use unrefined cane sugar or coconut sugar.
Blueberries – These add natural sweetness, bursts of juiciness, and antioxidants. Use fresh for a vibrant flavor or frozen for convenience; both work fine, though frozen may lend a slightly purple hue.

How to Make Easy Blueberry Muffins

Here’s how to make this recipe in just a few steps.

Mixing dry Easy Blueberry Muffin ingredients.

Stir self-rising flour and sugar with a whisk in a large bowl.

Incorporate the almond milk and olive oil until just combined.

Incorporating blueberries into the dough.

Very gently stir the blueberries into the dough to not break them.

Easy Blueberry Muffins ready to bake in a muffin tin.

Pour the batter into muffin cups and bake them for 25-35 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips to make it easier to make your best muffins ever.

Mix It Right: Whisk almond milk, olive oil, and vanilla extract (if using) separately before adding to the dry ingredients for a smoother, more uniform batter.
Gentle Folding: When incorporating blueberries, gently fold them into the batter to prevent breaking them and releasing too much juice, which can affect texture.
Consistent Batter: Aim for a smooth batter without overmixing as overmixing can lead to denser muffins.
Even Distribution: Divide the batter evenly among the muffin cups to ensure consistent baking; use a 1/2-cup measure for uniform muffins.
Optional Add-Ins: Enhance flavor by adding vanilla, cinnamon, and salt for extra depth—these small additions can transform your muffins.
Flavor Variations: For a tangy twist, try swapping 2 tablespoons of almond milk with lemon juice and adding 1 teaspoon lemon zest.
Protein Boost: Use soy milk instead of almond milk to increase the protein content for a more nourishing treat.
Storage: These muffins can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months; thaw at room temperature the day before serving.