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This single serve Blueberry Muffin is soft, buttery, and packed with juicy blueberries. Baked in a ramekin, it comes out golden on top with a tender, fluffy center. It’s easy to make, ready in minutes, and perfect when you want a single homemade muffin without a big batch.
Why You’ll Love This Recipe
- Easy to Make: No mixer needed—just a bowl, a spoon, and a ramekin.
- Quick: From start to finish, it’s ready in about 30 minutes.
- Great Texture and Flavor: Soft, buttery, and filled with juicy blueberries.
- Easily Doubles: Want two blueberry muffins? Just double the ingredients.
This single blueberry muffin is one of my favorite small batch baked goodies. It has the perfect balance of sweetness and buttery richness, with juicy blueberries in every bite. Baked in a ramekin, it’s just the right size when you want a homemade muffin without making a whole batch. I love how easy it is to mix up, and it’s a great way to use a handful of fresh or frozen blueberries.
Got extra blueberries? Use them in Blueberry Crisp, Baked Oatmeal, Blueberry Dutch Baby, or a Green Smoothie. For more berry-filled ideas, check out our Easy Berry Recipes for One.
Featured Comment
“This is probably the best blueberry muffin I’ve ever made! Much better than any full batch.”
– Sherry
Ingredients
If you have any ingredients leftover from this single muffin recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: The base of the muffin. A 1:1 gluten-free flour substitute works if needed.
- Baking Powder: Helps the muffin rise.
- Salt: Enhances the flavors.
- Granulated Sugar: Sweetens the muffin.
- Egg Yolk: Binds the ingredients. Save the egg white to use in any of our egg white recipes like Flourless Chocolate Cookies or Two Vanilla Cupcakes.
- Milk: Adds moisture. Almond or oat milk work for a dairy-free option.
- Butter: Brings richness and flavor.
- Fresh Blueberries: The highlight of the muffin. Thawed frozen blueberries work too. Extra blueberries? Try them in Sheet Pan Pancakes, a Blueberry Coffee Cake, or Blueberry Cobbler!
- Vanilla Extract: Adds flavor.
Recipe Variations
There’s more than one way to enjoy this muffin! Try these easy variations:
- Mixed Berries Use a mix of raspberries, blackberries, or other berries instead of just blueberries.
- Add Nuts: Stir in 2 tablespoons of chopped walnuts or almonds.
- Citrus Zest: Mix in 1/2 teaspoon of lemon or orange zest for a bright, fresh flavor.
How To Make A Blueberry Muffin
These photos and instructions help you visualize how to make this single serving blueberry muffin recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- In a small bowl, mix the flour, baking powder, and salt.
- In a separate bowl, whisk together the melted butter and sugar. Add the egg yolk, vanilla, and milk, and whisk until smooth.
- Stir the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries. Pour the batter into a buttered 10-ounce ramekin and place it on a small baking sheet.
- Bake in a preheated 400°F (190°C) oven for 15-20 minutes, or until the top is golden and the center is fully set.
Expert Tips
- Check Your Baking Powder: Expired baking powder can lead to a dense muffin, so make sure it’s fresh.
- Don’t Overmix: Stir just until the flour is incorporated. A few lumps are fine—overmixing can make the muffin dense.
- Use a Baking Sheet: Place the ramekin on a small baking sheet to catch any drips and make it easier to remove from the oven.
- Watch the Bake Time: The muffin is done when the top is golden and a skewer comes out clean or with a few crumbs.
- Best Enjoyed Fresh: This muffin tastes best warm, straight from the oven.
Frequently Asked Questions
Yes, to make two blueberry muffins, double the ingredients and use either two 10-ounce ramekins or one 5×5-inch baking dish.
No, a whole egg would add too much liquid to the batter, which could change the texture of the muffin. The yolk provides richness and structure without making the batter too wet. Even if you double the recipe, a whole egg may still introduce too much moisture, affecting how the muffin bakes. For the best results, stick with just the yolk. If you’re wondering what to do with the extra egg white, we have plenty of egg white recipes to try!
This muffin is best enjoyed fresh, but you can store it in an airtight container at room temperature for up to 2 days.
RELATED ARTICLE: 15 Single Serving Dessert Recipes
More Single Serve Muffin Recipes
Looking for more muffins? Try these single serving and small batch 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’ve made this individual blueberry muffin or any recipe from One Dish Kitchen, let me know! Rate the recipe and share your thoughts in the comments below.
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 (You can use any milk, whether whole, low-fat, or non-dairy like almond or soy)
- ½ cup blueberries
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the flour, baking powder, and salt.
- In a medium bowl, stir together the melted butter and sugar. Add the egg yolk, vanilla, and milk, then whisk until smooth. Stir in the dry ingredients until just combined, then gently fold in the blueberries.
- Pour the batter into a buttered 10-ounce ramekin and place it on a baking sheet.
- Bake for 15-20 minutes, until the top is golden and a skewer inserted in the center comes out clean.
- Remove from the oven and let cool slightly on a rack.
- Enjoy warm with butter.
Notes
- Check Your Baking Powder: Expired baking powder can lead to a dense muffin, so make sure it’s fresh.
- Don’t Overmix: Stir just until the flour is incorporated. A few lumps are fine—overmixing can make the muffin dense.
- Use a Baking Sheet: Place the ramekin on a small baking sheet to catch any drips and make it easier to remove from the oven.
- Watch the Bake Time: The muffin is done when the top is golden and a skewer comes out clean or with a few crumbs.
- Best Enjoyed Fresh: This muffin tastes best warm, straight from the oven.
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.
This recipe is delicious! I used frozen blueberries, and added a little lemon juice for a little added flavor. I did have to cook this for significantly longer than the recommended time, but removed it when it was golden brown (as mentioned) and it was perfect. I will absolutely make this again!
I have made this recipe several times. It always comes out just fine and tasty.
This is literally one of the best small batch muffins. 1 serving makes 4 regular sized muffins in a muffin tin, it’s also super easy to replace the blueberries with other mix ins. I made a chocolate chip one, did blueberry chocolate chip, and I also made a brown sugar cinnamon. I’ve made like 6 batches in the past week bcs they go by so fast in my house!
Thank you! I’m so happy you love the recipe.
I used cupcake pan and I got 3 muffins and they were delicious!
Thank you! Being a diabetic, I need to watch portions and was just going to ask how many regular sized muffins this would make.
I’m wondering if I double this recipe, can I use one whole egg instead of the two yolks the recipe calls for? I guess I don’t understand why I couldn’t mix the egg throughly and use it instead? TY for all these great options!
For this recipe, we actually recommend using only egg yolks for the best texture and flavor. Using a whole egg instead of just yolks will add more protein (from the whites) which can make the muffins denser. To maintain the original texture, we recommend sticking with two yolks when doubling the recipe.
Only a couple changes I used gluten free flour and mini muffin as i do not have the right sized ramekins. They came out great but this would be too huge. I doubled the batter to make 2 muffins but it made 12 minis and 1 6oz ramekin.