Here are 12 delicious muffin recipes that we absolutely love and make again and again. When it comes to baking, our family prefers quick and easy recipes, and that’s why muffins are our number one choice! Over the years we have shared many muffin recipes on Inspired Taste.
If you’re a fan of fruity flavors like me, you’ll love the flexibility of these recipes. Feel free to trade in any available fruit you have on hand. When we’re in the mood for chocolate, our favorite recipe is the Sour Cream Chocolate Chip Muffins.
you will find it lots of inspiration within the Collection of muffin recipes under. From classic blueberry muffins to vegan alternatives to a healthier muffin batter, there’s something for everyone. These recipes are delicious and perfect for sharing with loved ones and friends.
Classic muffin recipes
Deciding on a single favorite is no easy task. Still, among all the classic muffin recipes we have shared, the blueberry muffins shown below are the most popular among our readers. They keep coming back to that particular recipe.
Remember you can Easily replace any muffin batter with different fruits and berries listed below. For example, we often swap blueberries for blackberries or raspberries!
You only need one bowl to make this easy blueberry muffins recipe using blueberries, flour, sugar, vanilla and vegetable oil. We’ve been making these muffins for years and are always happy about them.
These Chocolate Chip Banana Muffins are so easy! See how we make moist and fluffy muffins that taste amazing. I love adding chocolate chips to this banana muffin batter, but feel free to omit them or substitute fruit or nuts.
How to make perfect strawberry muffins with a lightly spiced batter and lots of fresh strawberries. These strawberry muffins are quick and easy, you can even make them for breakfast in the morning.
Easy to make pear and vanilla muffins made with vanilla batter and fresh pear slices. Inspired by our trip to France, these muffins are a real treat – soft, light and full of flavor.
Enjoy these delicious Lemon Blueberry Muffins with a moist and tender center full of juicy blueberries. The golden brown tops add the perfect touch.
We love these strawberry yogurt muffins! They are juicy, flavorful and easy to prepare. Yogurt and fresh strawberries make these muffins taste amazing.
You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe, juicy peaches.
Vegan Blueberry Muffins Everyone Will Love! These easy vegan muffins are light, fluffy and full of blueberries.
chocolate muffins
Whenever our chocolate craving hits, we grab one of these delicious chocolate muffins. I love both, but my favorite is the chocolate chip covered sour cream muffin. It’s almost like eating dessert.
You’ll love these easy chocolate chip muffins with their easy sour cream batter. It only takes 30 minutes to prepare – and most of that goes into the baking time. This is a classic recipe – without much effort and still incredibly delicious.
These easy chocolate muffins combine two of our favorite things: fresh strawberries and chocolate! Learn how to top fluffy muffins with strawberries and a dash of chocolate.
Healthier Muffins
We all need some muffin recipes on the healthier side. Here are two of our favorites. These recipes require less sugar, use a healthier fat like olive oil, and are high in fiber.
How to prepare moist and delicious bran muffins full of wheat bran, raisins and applesauce.
How to make Healthy Banana Blueberry Muffins that taste really good! We add whole grains and ripe bananas and reduce the sugar. Most importantly, they taste great!
Our Favorite Muffin Recipes – Easy Blueberry Muffins
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PREPARATION
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COOK
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IN TOTAL
One of our favorite muffin recipes! With this easy blueberry muffin recipe, you can make either 8 large, nicely domed muffins, 10 standard sized muffins, or 20 to 22 mini muffins (see note below for mini muffin bake times). Since most standard muffin tins have 12 muffin liners, we recommend adding 1 to 2 tablespoons of water to the empty liners when making larger muffins. This ensures even heat distribution so all muffins bake evenly.
Makes 8 large crust muffins / 10 standard muffins / 20-22 mini muffins
Watch as we prepare the recipe
you will need
1 ½ cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/4 teaspoon fine sea salt
2 teaspoons baking powder
1/3 cup (80 ml) neutral oil; Canola, greens, and grape seeds are great
1 large egg
1/3 to 1/2 cup (80ml – 120ml) milk; Dairy and non-dairy both work
1 ½ teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries; see note below for frozen berries (about 1 cup)
directions
- Prepare oven and muffin cases
1Heat the oven to 400 degrees Fahrenheit. For frosted muffins, line 8 standard sized muffin liners with paper liners. For standard size muffins, line 10 muffin cases. Although not essential, fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake more evenly.
- Make dough
1Whisk together the flour, sugar, baking powder, and salt in a large bowl.
2Pour oil into a measuring cup that will hold at least 1 cup. Add the egg, then fill the pitcher to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and stir.
3Add the milk mixture to the bowl with the dry ingredients and mix with a fork. Don’t mix too much. (The muffin batter will be quite thick – see note below for more details). Fold in the blueberries.
- bake muffins
1Divide the batter into muffin cases. (If you’re making muffins with large crusts, the batter will come all the way to the top of the paper cups.) Sprinkle a little sugar on top of each muffin.
2Bake muffins for 15 to 20 minutes, or until the top is no longer wet and a toothpick inserted into the center of a muffin comes out crumbs and no wet batter. Put on a cooling rack.
3To store, place them in a plastic bag, seal, and leave at room temperature for two to three days. To freeze, wrap tightly in aluminum foil or place in freezer bags. Freeze up to 3 months.
Adam and Joanne’s tips
- You can make these with fresh or frozen blueberries – if you’re using frozen ones, don’t thaw the blueberries.
- Mini muffins take less time to bake – keep an eye on them as they bake and expect them to take 9 to 11 minutes.
- Dough Thickness: Dough should be thick and “spoonable” – not runny and not dry or particularly thick like dough. If the batter is too runny, add flour a tablespoon at a time until you get the right consistency. If the batter is dry or too thick, add a tablespoon of milk until the right consistency is reached.
Nutritional value per serving
serving size
1 muffin (10 total)
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calories
216
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total fat
8.2g
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Saturated Fatty Acids
1.2g
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cholesterol
19.4 mg
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sodium
71.3 mg
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carbohydrate
33.2g
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fiber
1g
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total sugar
17.2g
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protein
2.9g