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.
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:
- baking powder
- an egg yolk
- vanilla extract
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:
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
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.
- 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
- 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.
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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