These small-batch blueberry muffins are quick, easy, moist, and bursting blueberries. This recipe makes just four (4) tasty blueberry muffins. Fresh muffins in about 30 minutes.
Simple ingredients use for the best pure flavor.
Variations and Substitutions
I use frozen blueberries because they are picked and flash-frozen and the height of ripeness and I’m confident they will be flavorful. The frozen blueberries should be added to the batter while still frozen. Fresh blueberries also work, just make sure you find the ripe sweet ones. You can also substitute another frozen fruit like a triple berry medley.
Sour Cream can be substituted for the Greek yogurt.
If you don't have a muffin pan then triple up on muffin pan liners and cook on a small baking sheet. Don't overfill the liners. The smallest muffin pan I own is a 6-well and I use four of the wells when making this recipe. Dividing the recipe into 4 will bake up nice high muffin tops. If you want smaller muffins you can divide the batter between 6 muffin wells.
The topping with a 1:1 ratio of granulated and brown sugars makes it easy to make ahead and is also great sprinkled on pancakes.
What I love about his recipe is I can make a small batch of blueberry muffins easily in the morning. What's not to love about fresh from the oven muffins.
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