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!
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.
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.
Jen says
Anyone tried this with a flax egg instead of the egg yolk??
Jewel Cooke says
Do you have a recipe of a batch of these beauties!!?? yum
Joanie Zisk says
Coming soon, stay tuned.
Premila says
Hi....tried one of your choc cookie recipe and now seeing this muffin want try it too...can I use buttermilk instead of milk? Will it be moist?
Thank you very much
Joanie Zisk says
This recipe hasn't been tested with buttermilk so I can't tell you how it will turn out.
angie says
Can I use whole wheat in this receipe
Joanie Zisk says
No, I don't recommend using whole wheat flour in this recipe. The consistency and taste will not be the same.
Jackie Knowles says
I have made these muffins too many times too count. They are the most delicious muffins I have ever eaten. I have made many of your recipes for One with great results. I look forward to trying many more. Your recipes and videos are very easy to follow. Keep up the fantastic work.
Joanie Zisk says
Thank you so much, Jackie. I'm so glad you are enjoying the recipes.
Joany says
This looks delicious! Can I use frozen blueberries?
Joanie Zisk says
Hi Joany! Yes, you can use frozen blueberries in this muffin recipe. For best results, be sure to thaw the blueberries before using. Enjoy!
Joany says
Thanks for your quick response! I'll do that when I try making it this week.
Terra says
Absolutely fabulous recipe! Muffins so big they encourage sharing. Add hot mugs of coffee, a few soft-boiled eggs, and fresh fruit and you have a perfectly romantic breakfast in bed menu. We switched strawberries in for the blueberries and ate our giant muffin still piping hot from the oven with spoons. YUUUMMMY!!!
Joanie Zisk says
I couldn't agree more. I'm so happy you both enjoyed the recipe. Thank you for taking the time to let me know.
Connie says
I've made the muffins twice and I also agree that the cooking time is closer to 30 minutes.
Letha says
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. 😉
Elizabeth Bowers says
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.