Big Blueberry Muffins (Easy One Bowl Recipe)

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Last Updated on April 19, 2026 by Kiersten James

Big blueberry muffins made in one bowl with tall golden tops, soft centers, packed with fresh or frozen blueberries, and ready fast.

My daughter is obsessed with the big bakery-style blueberry muffins sold at Dunkin’ Donuts. I like them too, but can’t eat a whole one because I tend to feel nauseous after.

I was sifting through my recipe binder the other day and came across a reliable blueberry muffin recipe I had used for the last few years.

As I looked at it, something clicked in my brain, and I realized that a few small tweaks could potentially result in the world’s best blueberry muffins.

I removed unnecessary steps, changed some of the ingredients, and best of all – it’s made entirely in one bowl.

The more I bake, the more I trust that the order in which ingredients are added to the bowl matters much more than separating wet ingredients from dry ingredients.

I learned this from the Amish, and it has made such a huge impact on my kitchen process. Minimizing mess and cleanup is a priority for me lately.

This means no stand mixer and nothing you have to overthink, which also means it’s perfect to bake with kids.

If you’ve already made my Morning Glory Muffins or Banana Bread, this fits right into that same category – mix, bake, done.

Why You’ll Love These Blueberry Muffins

• Everything goes into one bowl in the right order
• The batter is thick enough to give you height
• Works with fresh or frozen blueberries
• Bakes up soft inside with a lightly crisp top

Ingredient Highlights:

All-purpose flour: gives structure so they hold their shape and rise up tall

Sugar: sweetens and helps create a lightly golden top

Baking powder: provides the lift needed to rise

Salt: balances everything out

Avocado oil: keeps them soft and moist without needing a mixer (you can use any neutral oil here)

Egg: holds everything together

Milk: loosens the batter so it bakes evenly

Blueberries (fresh or frozen): either works for this recipe. I tend to bake with fresh blueberries that we pick from our bushes in the summer. Outside of the growing season, I use frozen. If using frozen, don’t thaw. Fold them in straight from the freezer; otherwise, the juices will dye the entire batter purple.

Tips for the Best Results

1. Fill your muffin cups almost to the top. That’s how you get the bigger muffins instead of small ones.
2. Press a few extra blueberries into the tops before baking. They come out looking fuller and more finished.
3. Sprinkle sugar on top right before they go in the oven. It will give you a slight crunch and looks beautiful. I use sparkling sugar for dusting, which gives a crystal-like appearance, but granulated sugar is also fine.
4. Don’t overmix. Once the flour goes in, just stir until combined and then stop.
5. Use frozen berries straight from the freezer. If they thaw, they’ll bleed into the batter. Leave the bag in the freezer until the moment you’re ready to measure and fold.

Freezing and Make-Ahead:

These freeze well, which is why I like to make them in batches. Let them cool completely, wrap each muffin in plastic wrap, then store them in a freezer bag.

To reheat:

Microwave for about 30 seconds or warm in the oven at 300°F until heated through

How to Make Big Blueberry Muffins

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup avocado oil (or any neutral oil for baking)
• 1 egg
• 1/2 cup milk
• 1 1/2 cups blueberries (fresh or frozen)
• A few extra blueberries for topping
• Sparkling or granulated sugar for sprinkling

Instructions:

Preheat the oven to 400°F and either grease or line a jumbo muffin pan with paper liners.

If you don’t have a jumbo pan, this recipe will produce about 9 or 10 standard-sized muffins. Make sure to add 2 tablespoons of water to any empty muffin cavities to prevent burning.

In a large bowl, whisk together the oil, egg, milk, and sugar.

Add the flour, baking powder, and salt. Stir gently with a stiff rubber spatula or wooden spoon until just combined.

Fold in the blueberries.

Scoop the batter into the muffin cups, filling them almost to the top.

Press a few extra blueberries into the tops and sprinkle lightly with sugar.

Bake for about 25 minutes (22 minutes for standard size), rotating the muffin pan halfway through baking, until the tops are golden and set.

Let the muffins cool in the pan for about 5 minutes, then move to a wire rack to finish cooling.

Storage:

These blueberry muffins never last beyond the same day unless I make a double batch.

If your family has more self-control than we do, you can wrap each muffin in plastic and store in a decorative bowl or basket on the counter for up to 3 days.

More Sweet Breakfast Recipes:

Morning Glory Muffins

Best NY Crumb Cake

Sourdough Cinnamon Rolls

Sourdough Discard Cinnamon Swirl Coffee Cake

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