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This recipe is your answer to those mornings (or afternoons!) when you crave a bakery-style lemon blueberry muffin but don’t want a whole batch hanging around. This easy single serving muffin is bursting with fresh blueberries and zesty lemon flavor, all topped with a simple lemon glaze. In under 30 minutes with minimal prep, you can whip up this delightful treat that’s perfect for a quick breakfast or afternoon pick-me-up.
Craving more single serve muffin recipes? We’ve got you covered! For classic flavors, try our fluffy Apple Muffin, our warm and comforting Maple Muffin, our always-popular Blueberry Muffin, or our decadent Chocolate Chip Muffin. In the mood for something a little more substantial? Our hearty Morning Glory Muffins and our moist and flavorful Banana Muffins are perfect for a small batch and come together easily.
Why You’ll Love This Recipe
- Easy and Quick: This recipe comes together in around 30 minutes, with minimal prep required.
- Packed with Flavor: Fresh blueberries and lemon juice create a delightful combination of sweet and tart flavors.
- Perfectly Portioned: No need to worry about leftover muffins going stale! This recipe makes just one serving, perfect for satisfying a single craving.
- Big Bakery Style: This recipe uses a 10 oz ramekin, giving you a nice big muffin that feels indulgent.
- Simple Ingredients: This recipe uses common pantry staples, making it easy to whip up on a whim.
Ingredients
If you have any ingredients leftover from this small lemon blueberry muffin, check out our Leftover Ingredients Recipe Finder.
- Butter: Melted butter adds moisture and richness to the muffin.
- Sugar: Granulated sugar provides sweetness and helps the muffin brown.
- Egg Yolk: The egg yolk helps bind the ingredients and adds richness. Hang on to the leftover egg white to use in any of our egg white recipes like a mini Pavlova or a small Texas Sheet Cake.
- Milk: Milk adds moisture and helps create a tender crumb. You can substitute any type of milk, including dairy-free options like almond milk or oat milk.
- Lemon Juice: Fresh lemon juice adds a burst of tartness and brightens the flavor of the muffin. Extra lemon juice can be added to a mini Buttermilk Pie, Lemon Cheesecake, or Lemon Bars.
- Lemon Zest: Grated lemon zest adds an extra punch of lemon flavor.
- Vanilla Extract: Vanilla extract enhances the overall flavor of the muffin.
- Flour: All-purpose flour provides the structure for the muffin. You can substitute a gluten-free measure for measure flour for a gluten-free option.
- Baking Powder: Baking powder helps the muffin rise.
- Salt: Salt enhances the overall flavor of the muffin.
- Blueberries: Fresh blueberries add bursts of sweet and juicy flavor. You can substitute frozen and thawed blueberries. Got extra blueberries? Add a handful to Sheet Pan Pancakes, mini Blueberry Pie, or Blueberry Cobbler.
- For the Lemon Glaze: Simple mix of powdered sugar and lemon juice.
Recipe Variations
- Raspberry Lemon: Substitute 1/2 cup fresh raspberries for the blueberries. Raspberries are more delicate than blueberries, so fold them in gently to prevent them from breaking down.
- Lemon White Chocolate Chip: Add 2 heaping tablespoons of white chocolate chips to the batter for a decadent touch.
- Almond Lemon: Incorporate almond extract and sliced almonds.
- Orange Blueberry: Replace lemon with orange for a different citrus note.
- Blueberry Lemon Streusel: For a crumbly topping, combine 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon room temperature butter. Mix with a fork until crumbly. Sprinkle the streusel over the batter before baking.
How To Make A Lemon Blueberry Muffin
To make this single serving muffin, start by whisking together the melted butter, sugar, egg yolk, milk, lemon juice, zest, and vanilla extract in a bowl. In a separate bowl, combine the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix! Finally, fold in the blueberries and pour the batter into a greased 10-ounce ramekin. Bake the muffin for 15 minutes, then let it cool slightly. While it cools, whisk together powdered sugar and lemon juice for a glaze. Drizzle the glaze over the muffin and enjoy!
Baking Note: Oven temperatures can indeed vary, which sometimes leads to a recipe baking faster or slower than the time indicated. It’s important to remember that every oven is unique. Keep a close eye on your muffin and trust your instincts – if it looks like it’s browning too quickly, feel free to reduce the cooking time. On the other hand, if it’s not quite done when the timer dings, give it a few more minutes. Adjusting the recipe to suit your oven’s idiosyncrasies ensures that your lemon blueberry muffin turns out perfectly every time.
Baking Tips
- Don’t overmix the batter. A few lumps are okay! Overmixing can lead to a tough muffin.
- Gently fold in the blueberries to prevent them from bursting.
- Prep Ramekin: Grease your 10-ounce ramekin well to prevent sticking.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single muffin recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Lemon Blueberry Muffin For One
Watch How To Make This
Equipment
Ingredients
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons salted butter -melted
- 3 tablespoons sugar
- 1 large egg yolk
- ½ teaspoon lemon zest
- ¼ teaspoon vanilla extract
- 3 tablespoons milk
- 2 tablespoons lemon juice
- ½ cup blueberries
For the Glaze
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a 10-ounce ramekin. Put it aside.
- In a small bowl, combine the flour, baking powder, and salt. Set this aside as well.
- In a medium bowl, mix the melted butter and sugar. Add the egg yolk and whisk until fully blended. Then, whisk in the lemon zest, vanilla, milk, and lemon juice.
- Next, mix the dry ingredients into the wet ingredients until just combined.
- Carefully fold the blueberries into the batter.
- Transfer the batter into the greased ramekin. Bake for about 15 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Once done, take the ramekin out of the oven and let it cool on a wire rack.
- For the glaze, mix powdered sugar with 1 teaspoon of lemon juice. Drizzle this over the cooled muffin.
Notes
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- Don’t overmix the batter. A few lumps are okay! Overmixing can lead to a tough muffin.
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- Gently fold in the blueberries to prevent them from bursting.
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- Prep Ramekin: Grease your 10-ounce ramekin well to prevent sticking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have 1/2 cup buttermilk left over from another recipe, can I use some of this instead of regular milk?
Yes, you can use 3 tablespoons of buttermilk instead of regular milk. The flavor may be slightly more tangy if buttermilk is used but should still be delicious.
I don’t have fresh blueberries, but I do have some commercially frozen blueberries. Could I use the frozen? And would I have to thaw them first?
Yes, thaw them first.
It tastes good but the cooking time is off. I have made this recipe every morning for Ramadan and every morning I have to leave it in at least 30 minutes longer and 50 degrees hotter. I am not sure how everyone else is getting this fully cooked in 15 minutes.
That’s great you’re enjoying the recipe! Our oven, which is carefully calibrated, typically requires the specified cooking time. However, it’s quite common for oven temperatures to differ, leading to adjustments in cooking time and temperature. It sounds like you’ve discovered the perfect combination of time and heat for your oven, which is fantastic!
This little cake is amazing! It’s a perfect balance of lemon and blueberry and it’s not too sweet. I also love the texture that it has and it’s nice and moist. I only ate a third of it, so I’m spiking forward to having more tomorrow 🙂
I will definitely be making this again!
Thank you!
I made this recipe today, but doubled it (using one whole egg), but baked it in a 5″ square dish instead of 2 ramekins. It produced a not-too-sweet moist, light cake that we enjoyed. Enough for 2 more desserts for the 2 of us.
Can this be doubled, and if so what size pan? Thanks.
Yes. Double the ingredients and divide the batter between two 10-ounce ramekins or use one 5×5-inch baking dish that has a base area of 25 square inches.
Other alternative baking dishes if doubling the recipe:
4×6-inch dish
6×6-inch dish (this will yield a thinner muffin and will bake in a shorter amount of time)
6-inch round dish
Can I make this muffin in the instant pot?
I don’t do a lot of instant pot cooking and have not tested making a muffin in an instant pot.
I enjoyed this recipe very much but had a few too many blueberries for my preference. I will make again using 1/4 to 1/3 cup berries for the 1/2 cup.
Oh wow!!! This is SOOOOO GOOD!!! I love it!!
Another 5 star recipe from this site! Very moist and flavorful. I used two 4oz ramekins and one of those was a perfect serving size. And now I have another one for tomorrow!