Blueberry Muffin For One

This big, bakery style Blueberry Muffin is loaded with plump, sweet blueberries and can be baked in a ramekin. It’s got a tender texture and wonderful buttery flavor. If you love blueberries, you’ll be glad to know that you’re likely to find juicy blueberries in every single bite!

A blueberry muffin in a ramekin plated next to a small bowl of blueberries

Do you have a favorite type of muffin? My absolute favorite kind is a blueberry muffin.

I find a good blueberry muffin hard to resist when I’m waiting in line for my coffee at our local coffee shop down the street. An almond milk cappuccino and a plump, berry-filled muffin could be my breakfast every single day of the week.

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When I reach for a bakery style blueberry muffin it has to have three key components to make it spectacular – it must have a tender crumb, a buttery taste, and must be bursting with juicy blueberries.

One Single Muffin

This perfect blueberry muffin recipe delivers one single muffin that is loaded with blueberries.

This easy recipe comes together quickly. The ingredients are mixed together in one bowl and baked in a ramekin. This muffin is the perfect size for one person!

Blueberries are starting to appear in our local markets and as soon as they do, I reach for this trusted blueberry muffin recipe. It’s similar to the Lemon Blueberry Muffin recipe that’s been extremely popular here at One Dish Kitchen. The main difference being that we’ve kept this a traditional blueberry muffin recipe and left out the lemon juice and lemon zest.

Use Fresh or Frozen Blueberries

One of the many reasons I love this muffin recipe is that you can use either fresh or frozen and thawed blueberries. I love a good blueberry muffin any time of the year and hate to wait until blueberries are in season. With this simple recipe, if you’ve got frozen berries, you can enjoy a blueberry muffin any time the craving hits.

RELATED ARTICLE: 15 Single Serving Dessert Recipes

What Size Ramekin To Use?

For this and for other muffin recipes, we use a 10-ounce ramekin which measures 4-inches in diameter and is approximately 1 3/4-inches tall.

For best results use a ramekin of similar size. If you have ramekins or oven safe dishes that are smaller than 10-ounces, divide the batter between them and follow the recipe baking time.

Pro Tip: Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.


See recipe box below for ingredient amounts and full recipe instructions.

  • flour
  • baking powder
  • salt
  • butter
  • sugar
  • an egg yolk
  • vanilla extract
  • milk
  • blueberries
An overhead view of a blueberry muffin in a ramekin plated next to a small bowl of blueberries

How To Measure Flour

  1. Use a spoon to stir the flour inside the container. You want to loosen it up in case it’s packed tightly inside.
  2. Use a spoon to scoop the flour into a 1/2-cup dry measuring cup.
  3. Use the flat end of a knife to level the flour across the measuring cup

Tips For Making The Best Blueberry Muffin

  • Start with room temperature ingredients.
  • Check the expiration date of your baking powder. If the baking powder is old it will prevent the muffin from properly rising and will be dense and flat. This is important because you want your muffin to be fluffy and round.
  • Don’t overmix the batter. If you mix the batter too much it can create a very dense muffin. Stir only until the flour has disappeared and don’t worry about leaving lumps. Lumps are okay.
  • Slide a baking sheet under the ramekin before baking. This will help with cleanup in case there is an overflow.
  • Be careful not to overbake your muffin. Overbaking will result in a dry muffin with a very dark surface. Bake the muffin just until a skewer or the tip of a sharp knife inserted in the center comes out clean, or with just a few crumbs.
  • Enjoy the muffin fresh.

What To Do With The Leftover Egg White

You’ll only use an egg yolk in this muffin recipe but please don’t throw out the egg white. Instead consider using it in these single serving and small batch recipes:

Other Single Serving Muffin Recipes

Now that we’ve determined the size ramekin to use, you might like to explore these wonderful muffin recipes:

Other Blueberry Recipes

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.


blueberry muffin

Blueberry Muffin For One

Prep Time: 10 minutes
Cook Time: 15 minutes
Cool: 10 minutes
Total Time: 35 minutes
Course: Bread
Cuisine: American
Keyword: blueberries, muffin
Servings: 1 person
Calories: 693kcal
Author: Joanie Zisk


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons butter , melted
  • 3 tablespoons sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons milk (you may use any percentage milk, or almond milk)
  • 1/2 cup blueberries


  • Heat oven to 400 degrees F (200 degrees C).
  • In a small bowl, mix together flour, baking powder, and salt.
  • In a separate medium-sized bowl, stir together melted butter and sugar. Add egg yolk, vanilla, and mik and whisk until completely blended. Stir wet ingredients into dry ingredients, gently fold in blueberries and pour into a buttered 10-ounce ramekin.
  • Bake for 15 minutes or until top is golden and center is completely cooked.
  • Remove ramekin from oven and place on a rack to cool slightly.
  • Enjoy with butter while still warm.


Serving: 1muffin | Calories: 693kcal | Carbohydrates: 99g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 246mg | Sodium: 528mg | Potassium: 419mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1065IU | Vitamin C: 7.2mg | Calcium: 182mg | Iron: 3.6mg
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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.

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23 thoughts on “Blueberry Muffin For One”

  1. 5 stars
    So good. I was lazy and didn’t fee like separating the egg, so I just used the whole thing. I also used coconut oil in place of the butter (also out of laziness). Baked in 2 4oz ramekins. Had to bake them for close to 30 minutes. The tops got amazingly crunchy, and the middle was soft and warm. Glad it only made 2 because I’d be eating them all day. 😉

  2. Elizabeth Bowers

    I have made this recipe four times now and must agree with the other comments on cooking time. My oven is calibrated and I use 8.5 oz ramekins. These muffins take more like 30 minutes not 15. I noticed the Apple muffins take 30-35 minutes so finally used that as my time guide.

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