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!
Do you have a favorite type of muffin? My absolute favorite kind is a blueberry muffin.
I find them hard to resist when I’m waiting in line for my coffee at our local coffee shop down the street. I can honestly tell you that an almond milk cappuccino and a blueberry muffin could be my breakfast every single day of the week.
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.
Blueberry Muffin
Well, this perfect blueberry muffin recipe delivers just that. One single muffin, loaded with blueberries, easy to make, and incredibly delicious.
This easy blueberry muffin recipe comes together quickly, is mixed in one bowl, and is baked in a ramekin. It’s 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.
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 of the year.
RELATED ARTICLE: 15 Single Serving Dessert Recipes
What Size Ramekin To Use In This Blueberry Muffin Recipe?
For this and for other muffin recipes, we use a 8-ounce ramekin which measures 4-inches in diameter and is 2-inches tall.
A 10-ounce ramekin will also work. If you don’t have any ramekins that are this size or close to this size, use a baking vessel that is a similar size.
If you have ramekins or oven safe dishes that are smaller than 8-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.
How To Make A Blueberry Muffin
This muffin is so easy to make.
In addition to a small mixing bowl and a ramekin (or other small baking dish) you will need:
- flour
- baking powder
- salt
- butter
- sugar
- an egg yolk
- vanilla extract
- milk
- blueberries
After you’ve mixed the muffin ingredients together, pour the batter into a lightly buttered ramekin and bake for 15 minutes, until the top of the muffin is golden brown.
I like to eat my single serving muffins with a spoon right out of the ramekin it was baked in.
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:
Flourless Chocolate Pecan Cookies
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
Avocado Salad With Blueberries
Small Batch Blueberry Refrigerator Jam
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.
Ingredients
- 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
Instructions
- 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 8-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.
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.
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What adjustments do I need to make if I want to use the whole egg?
Hi DJ,
I really don’t recommend using the entire egg in this recipe – it just doesn’t work well. We have several recipes on the site that call for using the egg white and they are listed in the recipe notes.
Joanie
All the recipes look amazing. Really looking forward to giving some a try.
A quick question though. When a recipe refers to a tablespoon measurement, is it a level, rounded or heaped tablespoon? Thanks for your help.
Hi Nicola,
Great question! Use a level tablespoon or teaspoon.
Have a wonderful Sunday!
Joanie
Amazing! Frozen organic blueberries in a single serve cast iron casserole, which added 10 minutes of baking time. Lazy Saturday morning with strong coffee.
Suggestions for new bakers: the most important thing is to barely stir the ingredients together, do not beat out the lumps! Fold the ingredients together until the flour is just moistened. See “How to Mix Muffins” on YouTube. Expect your first muffin to be a learning session, and if it’s too wet, cut back just a bit on the milk the next time, as flours vary. I also needed 10 extra minutes. Check for doneness by inserting a sharp knife or toothpick in the center, it should come out without any batter on it. Do let the muffin cool a few minutes, as it says in the instructions. If your muffin sticks, next time sprinkle some flour or unseasoned breadcrumbs in the buttered ramekin.
I was grateful to find this recipe as it gave me the courage to try making just one. But I’d like to mention that back in the 50’s, a muffin was only slightly sweet, a tender bread, not a rich cake. They turned into giant fat bombs only in the 80’s. So naturally, I found this recipe too sweet and too rich. I used half the butter and one-third the sugar in my second attempt and was very pleased with the result.
Really delicious muffin!! I however halved the amount of blueberries simply because we had fewer than I thought. Was actually perfect for my taste with fewer in! Baking time was also way more in my case – roughly 35min.
Think this recipe would also be delicious with half blue and half raspberries!
Would however split into two ramekins next time. Was a bit bigger than I had anticipated 🙂
Hi Michelle,
I’m so happy you enjoyed the muffin, thank you for letting me know.
Joanie
Why is the egg white left out in a number of your recipes? Curious
Hi Curt,
In many of the recipes for baked goods (muffins, cakes, scones, some cookies, etc.) the entire large egg doesn’t work in the recipe. I recommend using the egg yolk which provides fat, which will add flavor and tenderness.
Joanie
Great taste, but definitely the cook time is way off. I cooked my first one for a total of 37 minutes in a verified 400 degree Fahrenheit oven and part of the inside was gooey. Second try I used two smaller ramekins and cook time took 28 minutes. The smaller ramekins are much better!
Had trouble with this one. I made sure I was using an 8-oz ramekin but the batter filled it to the very top. I had some spillover in the oven and at 20 minutes baking it’s still soupy inside. Should it fill two ramekins?
Hi Dawn,
I’m sorry the muffin didn’t turn out as it should have.
Was the ramekin an 8-ounce size? The dimensions of the 8-ounce ramekin I recommend measure 4-inches in diameter and is 2-inches tall. If your ramekin is smaller, then I recommend using two.
We’ve tested this recipe numerous times and it has been made successfully by other readers so the only reason I can think of as to why the batter was “soupy” after 20 minutes could be that the temperature of your oven might be slightly inaccurate. I would suggest leaving the muffin in for an additional 5 minutes and then check to see if it is done. If not, check again in 5-minute increments. I would also suggest calibrating your oven to check for temperature inaccuracies.
Hope this helps.
Joanie
This recipe has come to be one of my favorites. Thank you for these recipes.
Hi Martha,
Thank you so much for taking the time to write. I’m so happy you love this recipe, it’s one of my favorites too!
Joanie
love this recipe
Do the dry ingredients get added to the wet or vice versa? The recipe does not show them as combined.
Hi Virginia, thank you for letting me know that I left out that step. Stir wet ingredients into dry ingredients – I added it to the recipe.
Have a wonderful Sunday.
Joanie
Thanks. I recently found your site. I suppose if I “baked” I would have known what to do. But on the other hand, living alone if having baked a “normal recipe” I would no doubt have eaten the whole thing. Now thanks to your site I can once in while indulge in something I normally would not prepare without a lot of guilt.
Love your recipes, but, I live in new zealand, and some of the ingredients we don’t have access to .Makes life challenging!