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 is a blueberry muffin.
They're hard for me to resist, especially 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 easily be my breakfast every single day of the week.
Why This Recipe Works
- This recipe tried and true. It's a muffin recipe I've actually been making for quite some time. When my youngest daughter was the only child we had living at home, I would often make her this muffin for breakfast or for a snack.
- The blueberry muffin is actually quite light, more like a cake consistency. It's got a moist and tender center and is loaded with juicy blueberries.
- It's easy to make! With a few pantry staples and a handful of blueberries, this big, bakery-style muffin can be enjoyed within minutes.
RELATED ARTICLE: 15 Single Serving Dessert Recipes
Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
How To Make This Recipe
- Mix together the flour, baking powder, and salt in a small bowl.
- In a separate small bowl, whisk together the melted butter and sugar. Add the egg yolk, vanilla, and milk and whisk until completely blended.
- Stir the wet ingredients into the dry ingredients and gently fold in the blueberries. Pour into a buttered 10-ounce ramekin and place on a small baking sheet to catch any possible drips.
- Bake in a preheated 400 degrees F oven (190 degrees C) for 15-20 minutes or until top is golden and center is completely cooked.
Expert Tips
- 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.
- 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.
Frequently Asked Questions
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.
For this and for other muffin recipes, we use a 10-ounce ramekin which measures 4-inches in diameter and is approximately 1 ¾-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.
Use a spoon to stir the flour inside the container. You want to loosen it up in case it’s packed tightly inside.
Then, use a spoon to scoop the flour into a ½-cup dry measuring cup.
Use the flat end of a knife to level the flour across the measuring cup
Ways To Use Leftover Ingredients
If you have any ingredients left over from this blueberry muffin recipe you might like to consider using them in any of these single serving and small batch recipes:
- Egg White: Meringues, Coconut Macaroons, Flourless Chocolate Pecan Cookies, Two Vanilla Cupcakes, Two Chocolate Cupcakes
- Blueberries: Blueberry Crumble For One, Blueberry Cobbler, Avocado Salad With Blueberries, Small Batch Blueberry Refrigerator Jam, Blueberry Filled Dutch Baby
Other Single Serving Muffin Recipes
Now that we’ve determined the size ramekin to use, you might like to explore these wonderful muffin 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.
If you’ve tried this blueberry muffin 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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Blueberry Muffin For One
Equipment
- 10-ounce ramekin
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 2 tablespoons salted butter , melted
- 3 tablespoons sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 4 tablespoons milk (you may use any percentage milk, or almond milk)
- ½ 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 10-ounce ramekin.
- Bake for 15-20 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.
Notes
- 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.
- 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.
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.
Jeanette Ward says
I made 3 ramiken muffins and middle is not cooked
What do you think I did wrong?
Joanie Zisk says
It sounds like the muffins needed to be cooked a bit longer. If you use a smaller ramekin than the one recommended in the recipe, the muffins will most likely need to be kept in the oven longer.
Dianna Rande says
I made this for my husband and he loved it! My only change was making 1.5 batch to split into two 7oz ramekins. Had to bake a bit longer but they turned out great!
safa says
i used a whole egg, i thought my batter was too smooth but it turned out 100% perfect, completely reccomend to beginners
May says
Can you use gluten free flour to make your recipes however to add 1/2 teaspoon of xanthum gum to1 cup of gluten free flour to make a single serve muffin or to make your small cakes ?
Joanie Zisk says
I have not tested this recipe with any ingredients other than the ones listed in this recipe.