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The Perfect Single Serving Blueberry Muffin

This single serving blueberry muffin is bursting with ripe, juicy blueberry flavor. Perfect for those of us who really just want one muffin. Great breakfast with a cup of coffee or an afternoon snack, and go ahead and double the recipe if you want to share!

For more small-batch recipes check out my pumpkin pie and my mini cherry pie. Looking for more muffins, then check out this small batch of blueberry muffins recipe or the ever-popular raspberry muffins.

Any remaining blueberries can be added to short stack of pancakes or french toast.

Why make this recipe

Preparation is quick and easy without the added step of creaming the butter. Just a couple of small bowls and a mixing spoon or fork make this batter extra easy. A little Spatula is perfect for making small-batch batters.

This is an easy small batch blueberry muffin for one, filled with fresh juicy blueberries!

Ingredients Notes

  • Flour – Use all-purpose flour.
  • Baking powder -Needed for the perfect rise to the muffin.
  • Salt – Enhances the flavor of the other ingredients and balances the muffin’s sweetness.
  • Sugar – Used to add a smooth sweetness to the muffins.
  • Greek yogurt – A vanilla-flavored yogurt can be substituted. The yogurt is thinned down with just a little water. You can substitute whole milk for yogurt and water.
  • Butter – Salted butter.
  • Egg- In a pinch 1/2 mashed banana can be substituted for the egg however I think using an egg will give the best texture and flavor.
  • Vanilla extract – vanilla or almond extract can be used.
  • Blueberries – I use fresh sweet blueberries and sometimes opt for frozen because they are picked, and flash-frozen and the height of ripeness and I’m confident they will be flavorful. If using frozen berries, the blueberries should be added to the batter while still frozen. When using fresh blueberries, make sure you find the ripe sweet ones. You can also substitute another frozen or fresh berry.
  • Optional Ingredient: Add a handful of chocolate chips Add in a little lemon zest to the batter.

Recipe Directions

Step One: In a measuring cup or small mixing bowl, whisk together the dry ingredients; flour, sugar, baking powder, and salt.

Step Two: Use a fork to mix in the melted butter. Mix in the egg yolk until combined

Step Three: Fold in the yogurt and vanilla extract to the muffin batter, the batter should remain thick.

Step Four: With a mini rubber spatula gently fold in the blueberries.

Not shown: Lightly coat the blueberries with flour before folding them into the batter.

Step Five: Place 1 paper liner in a muffin tin and spoon the batter into the liner.

Step Six: Bake in a 400° preheated oven for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the muffin, if it comes out clean the muffin is done. Cool for 5 minutes before removing from the muffin tin.

Making A Blueberry Muffin: Frequently Asked Questions

Can I use frozen blueberries?

Yes, but don’t thaw the berries, fold in the frozen berries and increase baking time by about 5 minutes. If using frozen then check for freezer burn before adding to your batter.

Why is the bottom of my muffin soggy?

Sometimes the fruit sinks to the bottom and this can cause a soggy muffin. Coat the blueberries with flour before folding them into the muffin batter. Also, don’t let the muffins cool in the pan for too long.

More Easy Dessert Recipes for One

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one blueberry muffin in paper liner.

One Blueberry Muffin

One perfect little muffin filled with ripe juicy fresh blueberries.
4.34 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 35 minutes
Servings: 1 muffin
Calories: 791kcal
Author:Sydney Dawes

Ingredients

  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • teaspoon salt
  • 2 tablespoon sugar
  • 1 tablespoon plain yogurt
  • 1 tablespoon water
  • 1 tablespoons butter melted
  • ¼ teaspoon vanilla extract
  • 2 tablespoons fresh blueberries coat with sugar

Instructions

  • In a small bowl, whisk together the flour, sugar, baking powder, and salt and set aside.
  • Use a fork to mix in the melted butter. Mix in the egg white until combined.
  • Fold in the yogurt and vanilla extract to the batter, the batter should remain thick.
  • With a mini rubber spatula gently fold in the blueberries
  • Place 1 paper liner n a muffin tin and spoon the batter into the liner.
  • Bake in a 400° preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the middle of the muffin, if it comes out clean the muffin is done. Cool 10 minutes before removing from muffin tin.

Notes

Preheat the Oven: Before you put your muffin into the oven make sure to preheat it. This will help it rise properly and cook evenly.
Avoid Overmixing: overmixing can result in a tough muffin. Mix until both the wet and dry ingredients are just combined.
Adjust the Sweetness: I tend to use lower amounts of sugar, if you like your muffins sweeter, add an additional tablespoon of sugar.
Add Blueberries Last: Mix your batter first, then gently fold in the blueberries to avoid squishing them. Lightly coat fresh blueberries with sugar before folding them into the muffin batter.
Fresh or Frozen Blueberries: If using frozen, to prevent bleeding don’t thaw them before adding to the batter.
 
Let it Cool: Let your muffin cool in the baking tin or ramekin for a few minutes then remove and transfer the muffin to a wire rack to finish cooling.
Substitute blackberries, and raspberries, or combine for a triple berry muffin.
 
 

Nutrition

Serving: 1g | Calories: 791kcal | Carbohydrates: 148g | Protein: 17g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 481mg | Fiber: 5g | Sugar: 28g
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2 Comments

  1. Do I use an egg yolk or an egg white? In the directions it says egg whites. Above it says egg yolk. Please respond