Blueberry Muffins With Oil

There’s nothing more satisfying than waking up to the scent of freshly baked muffins baking in the oven. When it’s difficult to consume enough fresh blueberries in the summer, blueberry muffins are the ideal way to begin your day.

This easy blueberry muffin recipe substitutes butter for oil. This results in a moist, soft muffin jam-packed full of sweet blueberries.

Before you get to the kitchen, we’ll discuss some useful techniques and tips to ensure that your blueberry muffins are perfect.

How to Construct Blueberry Muffins Batter

There are only two easy steps to make this oil-free muffin recipe.

Begin by mixing your dry ingredients in a large mixing bowl. In another bowl, mix all the liquid ingredients. And then, you’ve guessed it: mix the two together and add blueberries!

A key point: Be careful not to mix the batter too much.

If you are adding all the wet ingredients to your dry ingredients, mix them for only 20-30 seconds. Your batter will be thick. If you mix it too much, it could cause muffins to be tough and not rise as well.

Once the blueberries have been thoroughly in the batter, it’s time to bake.

This recipe yields 12 muffins of regular size. You can also make 24 mini muffins or 8-9 large muffins, based on the pan you prefer.

Mini muffins can cook in less than one-third of their time; therefore, be certain to check them before. Large muffins, on the contrary, take about 5-7 minutes more.

Ingredients in oil-free muffins

The ingredients used in this recipe for blueberry muffins are all common kitchen ingredients you likely already have in your kitchen.

  • All-purpose flour that you can switch to gluten-free all-purpose flour in the event that you are avoiding gluten.
  • Sugar white provides just the right amount of sweetness to these muffins, but blueberries add plenty of sweetness and flavor.
  • Baking Powder is the most important leavening agent for making fluffy and light muffins.
  • Milk provides water to the batter. You can also make use of buttermilk or other plant-based milk like almond or oat milk to make a dairy-free recipe.
  • Oil can be used as a substitute for butter. It produces a smoother and more tender muffin that’s tasty and moist.
  • Eggs give a delicate, lightness, and protein structure to baked products.
  • Vanilla extract provides just a hint of warmth and flavor that balances out the tartness of the blueberries.
  • Last but definitely not least, blueberries are the main attraction. You can make use of fresh or frozen blueberries for this recipe.

What kind of oil is the Best?

Select an oil that is neutral, such as vegetable oil or canola. It has a moderate flavor that doesn’t overwhelm the sweetness of this muffin recipe.

Avocado oil will also work without modification in the dish. You can also explore any of this oil.

Oils with stronger flavors, such as olive oil and walnut oil, can give them a distinctive flavor, which may not work very well with blueberries.

What Do I do to Know If My Muffins Are Baked?

The best way to tell that your muffins are prepared to be taken out of the oven is by performing the test with a skewer. This is the old baking method of placing the toothpick or cake tester in the middle of a muffin. If your skewer emerges clean and there is no sign of cake batter or crumbs, your muffins are cooked.

If there’s moist batter sticking to the tester, continue baking the muffins for a couple of minutes.

If you’re looking for visual cues to be concerned, your muffins should appear golden brown on the top and have the edges getting darker.

Once your skewer is clean, take your muffin tins from baking and onto a rack of wire to cool. After 5 minutes, you are able to take the muffins off their pans to allow them to finish cooling.

How to store Blueberry Muffins

If you don’t eat these sweets when they’re hot and fresh from the oven, they’ll be good to freeze to keep them fresh.

For freezing, allow the muffins to cool completely. Then wrap them tightly in plastic and put them in an airtight container or bag inside the freezer. They’ll last up to three months.

To warm the muffins, place them on the counter, and then heat them in the microwave for approximately 15 seconds.

Defrosted muffins are delicious when they are toasted. To toast, cut the muffin in half lengthwise, then place it under the broiler for about 1-2 seconds. Keep a close watch over anything you are broiled because it could change from perfectly toasty to completely charred in just a few minutes!

If it’s serving blueberry muffins that are oil-free for a crowd hungry at brunch or making them for a quick breakfast trip before working, this recipe is an easy recipe that you can rely on all through the year.

How to Bake Blueberry Muffins With Oil

Step 1: Gather the ingredients. Preheat the oven until 400°F. Grease a muffin pan, or line it with the paper.

Step 2: In a mixing bowl, mix together the flour, sugar, baking powder, sugar, and salt.

Step 3: In a separate bowl, mix the eggs, milk as well as vanilla, oil, and milk.

Step 4: Add the wet ingredients to the dry ingredients, and mix using a fork or whisk for a few seconds until the batter is completely combined. Be cautious not to overload the batter. A few small pieces of flour are fine.

Step 5: Fold the blueberries together.

Step 7: Divide the batter among the muffin tin wells, and bake until a toothpick in the middle is clean for approximately 15 to 20 minutes.

Step 8: The muffins should be cooled on a rack of wire, and take them out of the pan once they’re sufficiently cool to be handled.

Blueberry Muffins Made with Oil

These blueberry muffins that have oil (no butter) are delicious and fluffy!


  • 2 cups all-purpose flour
  • Half cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt from kosher.
  • 3/4 cup + 2 tablespoons of whole milk
  • 2 eggs
  • 1/3 cup vegetable oils
  • 1 teaspoon vanilla extract
  • 1 cup of fresh or frozen blueberries


Preheat the oven to 400 degrees. Grease a muffin pan, or line it with the paper.

Mix the flour with sugar, baking powder, baking soda, and salt in a mixing bowl.

Mix eggs and milk together with the vanilla, oil, and milk in a separate bowl.

Mix the wet and dry ingredients together, and mix them with a fork or whisk until it is just mixed, being cautious not to overwork the batter. A few small pieces of flour are fine.

Add the blueberries to the fold until they are just incorporated.

Divide the batter into muffin pans. Bake until a toothpick poked into the middle comes out clean, around 15 to 20 minutes. The muffins can be cooled on wire racks and taken out of the pan when they’re cool enough to handle.

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