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.
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!
- 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.
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
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.
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
One Blueberry Muffin
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ⅛ 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
- 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.
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.