Quick Blueberry Muffins

Quick Blueberry Muffins

In this recipe:

based on 139 reviews
This Looks YUMMY!
10 min.
27 min.
12 muffins

Try these Quick Blueberry Muffins when you want to place home baked goodness on the table in a hurry. Brown sugar, orange peel and fresh blueberries make these muffins moist but delicate and chock full of flavor.


  • 2 cups all-purpose baking mix
  • 1/3 cup granulated sugar
  • 2 tablespoons packed brown sugar
  • 2 tablespoons grated orange peel
  • 1 large egg
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons vegetable oil
  • 1 cup fresh blueberries*
  • 2 teaspoons orange juice, (optional)
  • 2 tablespoons granulated sugar, (optional)
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PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

COMBINE baking mix, granulated sugar, brown sugar and orange peel in large bowl. Beat egg lightly in small bowl; stir in evaporated milk and vegetable oil. Add evaporated milk mixture to baking mix mixture; stir just until moistened. Gently fold in blueberries.

SPOON batter into prepared muffin cups, filling 3/4 full. Gently brush tops with orange juice and sprinkle with granulated sugar.

BAKE for 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 3 to 4 minutes; remove to wire rack to cool slightly. Serve warm.

**Frozen blueberries which have been thawed and drained may also be used.

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Great and Easy

I used frozen blueberries and they worked just fine. I also made this recipe using blackberries and my family and co-workers enjoyed them as much if not more. I drizzle glaze over them.


Great muffins

This was a easy recipe to make. I substituted the brown sugar with honey. My friends enjoyed them.

- Phyllis Carr from Mattapan, MA

Yummo quick blueberry muffins

These were a hit! Easy and disappeared from the breakfast table at record speed. This will become a regular sunday breakfast treat.

- Lisa Walker-Kadrich from WESTLAND, MI

Quick Blueberry Muffins

These muffins were very good and quite easy to bake. I used frozen blueberries that I thawed first and they were still quite tasty.

- Virginia Braddy from Hobgood, NC

Blueberry Muffins

We were picking wild blueberries all week and this morning I made a double batch of the muffins adding our freshly picked berries. They smelled delcious while baking and all of us tried one a few minutes after taking them out of the oven. They were soooo good it was hard to stop eating them. This recipe is another keeper.


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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 150
  • Calories from Fat: 30
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 5mg (1% of DV)
  • Sodium: 20mg (1% of DV)
  • Carbohydrates: 27g (9% of DV)
  • Dietary Fiber: .5g (4% of DV)
  • Sugars: 10g
  • Protein: 3g
  • Vitamin A: 0% of DV
  • Vitamin C: 4% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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