Saturday Morning Blueberry Muffins

In high school I got really into baking blueberry muffins. I was obsessed with making them for my friends and would bake batches using a mix my mom picked up from the store. While this recipe is a step up from that box mix, it’s still incredibly easy to mix up and will give you a nice treat to enjoy with a hot cup of coffee or tea on a cozy Saturday morning.

Six blueberry muffins laid on a cooling rack with brown parchment paper. The muffin at the top of the photo has been ripped in half to show the blueberries inside. All the muffins have a cinnamon sugar topping.

The best part about this recipe is that it’s totally customizable. You can easily make these muffins your own creation with just a few modifications! Firstly, if you’re not a fan of blueberries, swap them out for a different kind frozen or fresh berry, or even chocolate chips. Next, try adding different spices to your topping as well. The possibilities are endless! Most importantly, make them with lots of love and enjoy them with your favorite people. Whether that’s your family, friends, or just yourself.


Saturday Morning Blueberry Muffins

Yields 10-12 regular muffins or 2 dozen mini muffins
Prep Time 15 minutes
Author Candice Zablan


  • Bowl
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Scoop
  • Muffin liners


  • 3/4 cup sugar
  • 1 large egg
  • 1.5 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1 cup frozen blueberries can use fresh as well

For topping:

  • 2 Tbsp sugar
  • 1 tsp ground cinnamon


  • Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or line with paper liners.
  • In a bowl, whisk together flour, baking powder, salt and cinnamon.
    1.5 cups all purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1/4 tsp ground cinnamon
  • In another bowl, whisk together the sugar and egg until light in color.
    3/4 cup sugar, 1 large egg
  • Add the flour mixture and the egg mixture together and stir until lightly combined.
  • Create a well in the middle of the flour and egg mixture, and pour in vegetable oil, milk and vanilla extract.
    1/4 cup vegetable oil, 3/4 cup milk, 1 tsp vanilla extract
  • Stir everything together until all the dry ingredients are combined. There will be lumps in the batter and that’s okay!
  • Add 1 cup of frozen blueberries (or filling of your choice) and fold them in gently.
    1 cup frozen blueberries
  • Divide batter evenly into 12 muffin cups, filling to the top of the cup.
  • Mix together the sugar and cinnamon for topping, and sprinkle over all the muffins.
    2 Tbsp sugar, 1 tsp ground cinnamon
  • Bake for 30 minutes, until a tester inserted into the center comes out clean. Remember to rotate your pan half way through baking.
  • Cool on a wire rack.


Side note: I would check the muffins at around 25 minutes to see if they need the full 30 minutes. Times can vary by oven.
Three blueberry muffins stacked on top of each other, with two more muffins in the back left corner sitting on some brown parchment paper.

Let me know in the comments if you enjoyed these easy blueberry muffins, or if you customized them! I personally love to enjoy mine with a nice iced matcha latte and a good book. And if you need a book recommendation, here are a few of my favorites:

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A blueberry muffin sticks on top of a stack of books. The books shown listed from top to bottom are Love & Other Disasters by Anita Kelly, For the Wolf by Hannah Whitten, The Anthropocene Reviewed by John Green, Under the Whispering Door by TJ Klune, The Lord of the Rings (Illustrated Edition) by J.R.R. Tolkien, and Light of the Jedi by Charles Soule. Next to the book stack is another blueberry muffin that is laying on its side.

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