Name: Blueberry Muffins
Prep time: 12 min
Cook time: 20 min
Total time: 42 min
Ingredients: ¾ cup all-purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; ¼ cup sugar; 2 tablespoons brown sugar; 2 tablespoons butter (softened); 1 egg; ¼ cup plain greek yogurt; 1 teaspoon vanilla extract; ½ cup frozen blueberries; 1 tablespoon brown sugar; 1 tablespoon granulated sugar

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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.

Blueberry Muffins

A small-batch classic blueberry muffin and easy to whip up in a jiffy.

4.50 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 12 minutes

Cook Time: 20 minutes

Cooling Time: 10 minutes

Total Time: 42 minutes

Servings: muffins

Calories: 268kcal

Author:Sydney Dawes

Ingredients

¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
2 tablespoons brown sugar
2 tablespoons butter softened
1 egg
¼ cup plain greek yogurt
1 teaspoon vanilla extract
½ cup frozen blueberries

Topping

1 tablespoon brown sugar
1 tablespoon granulated sugar

Instructions

Topping

In a small bowl mix the granulated and brown sugar together and set aside.

Muffins

Preheat Toaster oven to 400° Fahrenheit or conventional oven 375 degrees Fahrenheit.
Light coat four wells of a muffin tin with vegetable spray.
In a bowl whisk together the flour, baking soda, and salt and set aside.
In a separate medium bowl add the softened butter and granulated and brown sugars. Use a hand mixer on medium setting, beat until smooth, about 2 minutes.
Beat in the egg until combined.
Beat in the Greek yogurt and vanilla extract to the creamed butter mixture.
Reduce speed on the hand mixer and add the dry ingredients to the batter and mix until well combined. Mix in the milk to thin the batter out slightly, the batter should remain thick.
With a rubber spatula or wooden spoon gently fold in the blueberries while still frozen.
Divide the batter evenly between four muffin tin wells. Top with sugar mixture. Bake in the toaster oven at 400 degrees for 17-18 minutes. Check for doneness and insert a toothpick into the middle of the muffin, if it comes out clean the muffins are done.
Cool 10 minutes before removing from muffin tin.

Nutrition

Ingredients

Simple ingredients use for the best pure flavor.

Variations and Substitutions

I use frozen blueberries, the Wymans are great 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.

Also try my raspberry cream cheese muffins or these amazing blackberry muffins.

Tips

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.