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This single serve blueberry muffin bakes in one ramekin and skips the full batch entirely, ready in about 30 minutes. Soft and buttery, golden on top, with juicy blueberries in every bite.
Featured Comment
“This is probably the best blueberry muffin I’ve ever made! Much better than any full batch.”
– Sherry
Quick Look
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (includes cooling)
- Equipment: 10-ounce ramekin
- Cook Method: Baked
- Servings: 1 muffin
- Difficulty: Easy
Moist and tender with a touch of vanilla, this single serving blueberry muffin is full of sweet, juicy blueberries.
Why You’ll Love This Blueberry Muffin Recipe
Some mornings I want a single blueberry muffin and nothing more, without a full dozen left to go stale on the counter. This single serving recipe gives me exactly that: one warm muffin baked in a 10-ounce ramekin and ready in about half an hour.
It comes out golden on top, with the blueberries baked soft and sweet inside. Readers tell us it turns out better than the full batches they’ve made for years.
I like it best warm from the ramekin, with a little butter melting into the top while the center is still soft. For a muffin this small, I use just the egg yolk, since a whole egg adds too much liquid and turns the crumb heavy and damp. The yolk keeps it rich and tender, and the leftover egg white never goes to waste, because you can use it in any of our single serving egg white recipes.
A handful of blueberries is all you need, fresh or frozen, so it’s an easy way to use up what’s left in the carton. Use the rest in our single serve blueberry crisp, small batch blueberry scones, or mini blueberry pie.
When you want another single serving muffin, try our apple muffin for one or chocolate chip muffin for one.
Ingredient Notes
If you have any ingredients leftover from this single blueberry muffin recipe, check out our Leftover Ingredients Recipe Finder.
All-purpose flour: Flour gives the muffin its structure. As it mixes with the wet ingredients, it forms the gluten network that gives the crumb its shape and holds everything together. A 1:1 gluten-free baking flour works in its place if you need it.
Baking powder: This is the only leavener in the recipe, so it does all the lifting. It releases gas as the batter heats, creating the air pockets that give the muffin its rise and soft texture.
Salt: A small amount of salt sharpens the other flavors and balances the sugar.
Salted butter: Melted butter adds flavor and fat that keep the crumb moist and tender. Melting it also means you can stir everything together by hand without a mixer. If you only have unsalted butter, add a small pinch more salt.
Sugar: Sugar sweetens the muffin and helps the top brown as it bakes. It also holds onto moisture, which keeps the crumb soft.
Egg yolk: The yolk binds the batter and brings the fat that makes the crumb rich. Using only the yolk keeps the liquid in check for a muffin this small, so the texture stays light rather than wet. Save the white for a recipe like our small batch flourless chocolate cookies.
Vanilla extract: Vanilla rounds out the flavor and brings warmth.
Milk: Milk loosens the batter and adds moisture for a soft crumb. Any kind works, whether whole, low-fat, or a non-dairy option like almond, oat, or soy. Buttermilk works too and adds a gentle tang. Since it’s thicker than regular milk, the batter may be stiffer, so add a little extra milk to loosen it.
Blueberries: Fresh blueberries are the star here, baking into soft, sweet pockets throughout the muffin. Frozen blueberries work as well; thaw and drain them first so the extra liquid doesn’t weigh down the batter. If you have extra, use them in our blueberry cobbler for one.
Recipe Variations
There are a few simple ways to change up this blueberry muffin for one.
Small batch: To make small batch blueberry muffins, double all of the ingredients and divide the batter between two 10-ounce ramekins. Two ramekins bake in about the same time as one. You can also bake the doubled batter in a single 5×5-inch baking dish; start checking a few minutes early, since a shallower dish bakes faster.
Crumb topping: For a bakery-style top, mix 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1/4 teaspoon ground cinnamon, and 1 tablespoon softened butter together with your fingers or a fork until crumbly, then scatter it over the batter before baking. The muffin may need a few extra minutes in the oven to bake through.
Mixed berries: Swap some or all of the blueberries for raspberries, blackberries, or chopped strawberries. Keep the total to about a half cup so the batter stays balanced.
Citrus zest: Stir 1/2 teaspoon of orange or lemon zest into the wet ingredients for a brighter flavor. For a fully lemon muffin finished with a glaze, make our single lemon blueberry muffin instead.
How To Make A Blueberry Muffin For One
These photos show how to put together this single muffin recipe. See the recipe card below for full ingredient amounts and exact measurements.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, stir together the melted butter and sugar until combined. Add the egg yolk, vanilla, and milk, and whisk until the mixture is smooth.
- Pour the wet ingredients into the dry and stir gently until no streaks of flour remain, then fold in the blueberries with a spatula. Spoon the batter into a buttered 10-ounce ramekin and set the ramekin on a small baking sheet.
- Bake at 400°F (200°C) for 15 to 20 minutes, until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Expert Tips
Use a 10-ounce ramekin. Use a 10-ounce ramekin about 4.3 inches wide and 2.4 inches tall. A larger dish bakes faster and a smaller one takes longer.
Measure the flour correctly. Spoon the flour into your measuring cup and level it off with a knife. For a single serving recipe with only a half cup of flour, an extra packed spoonful shifts the texture noticeably.
Check that your baking powder is fresh. Baking powder is the only leavener in this muffin, so it does all the lifting. To test it, stir ¼ teaspoon into ½ cup of hot water; if it bubbles right away, it’s still good.
Don’t overmix the batter. Stir just until no streaks of flour remain, then stop. Mixing past that point develops gluten and makes the crumb tough.
Bake on a rimmed baking sheet. Set the ramekin on a small rimmed baking sheet before it goes in the oven. The sheet makes it easier to move in and out and catches any drips.
Start checking doneness a few minutes early. Ovens vary in temperature, so the muffin may finish before the timer is up. Insert a toothpick in the center; just a few moist crumbs means it’s done.
Troubleshooting
If your blueberry muffin isn’t turning out quite right, here is how to fix common issues like a wet center, a dense crumb, or sunken blueberries.
Why is my blueberry muffin still wet in the center?
It needs more time in the oven. Continue baking in 2-minute increments, checking with a toothpick each time. The muffin is done when the toothpick comes out with just a few moist crumbs. Ovens vary, so a few extra minutes beyond the recipe time is normal.
Why is my blueberry muffin dry?
The muffin baked too long. Pull it out of the oven as soon as a toothpick inserted in the center comes out with just a few moist crumbs, not when it comes out clean. Start checking at 15 minutes, since a clean toothpick means the muffin is already past done and the crumb has dried out.
Why is my blueberry muffin dense and heavy?
Overmixing or using a whole egg is the most common cause. Stir the wet ingredients into the dry just until no streaks of flour remain, and use only the egg yolk. A whole egg adds too much liquid for a muffin this small, which weighs the crumb down.
Why didn’t my muffin rise?
Stale baking powder is almost always the reason. Baking powder is the only leavener in this recipe, so if it has lost potency the muffin can’t lift. Replace it with a fresh container, or test what you have by stirring ¼ teaspoon into ½ cup of hot water; it should bubble right away.
Why did my blueberries sink to the bottom of the muffin?
Drain thawed frozen berries fully before folding them in, and fold gently with a spatula. Excess moisture from undrained berries makes them heavier than the batter, and stirring instead of folding pushes them down. Fresh berries hold their position better than frozen.
Frequently Asked Questions
Yes. Thaw the frozen blueberries first and drain them well so the extra moisture doesn’t weigh down the batter. Pat them gently with a paper towel before folding them into the batter. Once thawed and drained, frozen blueberries work just like fresh.
The egg yolk keeps the muffin rich and tender. A whole egg adds too much liquid for a muffin this small, which can make the crumb heavy and damp. The yolk supplies the right amount of fat and binding without overhydrating the batter.
Baked in a 10-ounce ramekin, this muffin is roughly the size of two standard bakery muffins and contains 656 calories. The higher number reflects the larger single serving portion. The full nutrition breakdown is in the recipe card below.
Double all of the ingredients and divide the batter between two 10-ounce ramekins. Two ramekins bake in about the same time as one. You can also bake the doubled batter in a single 5×5-inch baking dish; start checking a few minutes early since a shallower dish bakes faster.
Store the muffin in an airtight container at room temperature for up to 2 days. It does not need to be refrigerated. If you want to keep it longer, freeze it instead.
Yes. Pour the batter into a standard muffin tin lined with paper cups, filling 2-3 cups about three-quarters full. Bake at 400°F (200°C), and start checking for doneness with a toothpick after 12 minutes.
Yes. Wrap the cooled muffin tightly in plastic wrap and place it in a freezer-safe bag. It keeps for up to 2 months. Thaw at room temperature or warm gently in the microwave for 20-30 seconds before serving.
RELATED ARTICLE: 15 Single Serving Dessert Recipes
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 tried this single serve blueberry muffin, please leave a comment and a star rating below. I read every review and love hearing how the recipe turned out for you.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Blueberry Muffin For One
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 vanilla extract
- 4 tablespoons milk (whole, low-fat, or non-dairy milk)
- ½ cup blueberries
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, stir together the melted butter and sugar until combined. Add the egg yolk, vanilla, and milk and whisk until smooth.
- Pour the wet ingredients into the dry and stir gently until no streaks of flour remain, then fold in the blueberries with a spatula.
- Spoon the batter into a buttered 10-ounce ramekin and set the ramekin on a small rimmed baking sheet.
- Bake for 15 to 20 minutes, until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the muffin cool in the ramekin for 10 minutes before enjoying.
Notes
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 made this recipe this morning. Used regular 3.5” ramekins, which made 2 muffins. Baked them in my Ninja Foodi @400F for 14 min (to avoid heating up the kitchen). Perfect!
So glad you enjoyed them! Two muffins from the recipe is a nice bonus. Thanks for sharing your method!
Really good taste. Using 10 oz ramekin and preheated 400° oven, no where near done in 20 minutes. Just kept adding 2 minutes several times til done. I think next time, I’ll bake in cup cake cups.
I’m glad you enjoyed the taste! A 10-ounce ramekin is the right size, so it’s possible your oven may run a little cooler than the set temperature, which is very common. You did exactly the right thing by adding a few minutes at a time until the muffin was baked through. Cupcake cups should work too, but they’ll likely bake faster, so I’d start checking early.
H can you use self-rising flour .. if so how much please thank you Joanie
Yes, you can use self-rising flour. Use the same amount of self-rising flour as the all-purpose flour in the recipe, and omit the baking powder and salt.
not sure why but I had to cook the muffin way longer than was indicated in the recipe. I did use frozen blueberries. Would that make a difference?
Yes, that would make a difference. Frozen blueberries can be used, but they work best when thawed and drained first. Adding them frozen can cool the batter and add extra moisture, which can make the muffins take longer to bake. Oven temperatures can vary too, so it’s always a good idea to check for doneness rather than rely only on the baking time.
Hi Joanie,
Please explain why you use the egg yolk only in your recipes. Thanks
I use just the egg yolk because that’s what gives the best texture in small batch and single-serving baking. When I test these recipes, I find that a whole egg adds too much liquid and changes how the dessert bakes, often making it softer or cakier than it should be. The yolk alone gives the right structure and richness. Even when doubling a recipe, using the whole egg can throw off the balance, so sticking with yolks keeps the results consistent.
Can you use buttermilk in the recipe?
Yes, you can use buttermilk in this recipe.
I love your one dish recipes I think I’ve tried almost all of them it saves me money time & energy You are one of life’s treasures
What a kind thing to say, thank you! I’m so glad the recipes have been helpful for you, and it makes me happy to know you’ve enjoyed so many of them
I totally agree. I don’t like to have a lot of leftovers to freeze or keep eating, so these recipes are idea.
This is a great recipe. I say that because I goofed and forgot the baking powder midway through baking. My crazy self added it and put it back in the oven. It was still soft, tasty and delicious.