This post may contain affiliate links. Please read our disclosure policy.

Craving a sweet treat but don’t want to make a whole batch? This single serve Blueberry Muffin recipe is your answer. Baked in a ramekin, this big, bakery-style muffin is delightfully tender and buttery, brimming with juicy blueberries.

If you are looking for other berry filled recipes, check out our collection of Easy Berry Recipes for One.

Why You’ll Love This Blueberry Muffin Recipe

  • Simplicity: No need for special equipment. A bowl, a spoon, and a ramekin are all you need.
  • Quick: In just about 30 minutes, you have a fresh, hot muffin.
  • Versatile: The recipe is easily adaptable to various dietary needs.
  • Satisfying: This muffin has a rich, buttery flavor and a tender texture.
  • Perfect Size: The recipe doubles well if you want to share or save another for later.

RELATED ARTICLE: 15 Single Serving Dessert Recipes

Ingredients

ingredients in blueberry muffins including flour, egg, sugar, and blueberries on a brown table.
  • All-Purpose Flour: The base for the muffin. For a gluten-free option, use a gluten-free 1:1 flour substitute.
  • Baking Powder: Gives the muffin its lift.
  • Salt: Enhances the flavors.
  • Granulated Sugar: Adds sweetness.
  • Egg Yolk: Binds the ingredients together. Save the egg white to use in any of our egg white recipes like Flourless Chocolate Cookies or Two Vanilla Cupcakes.
  • Milk: Provides moisture. Use almond or oat milk for a dairy-free alternative.
  • Butter: Adds richness and flavor. Vegan butter works too.
  • Fresh Blueberries: The star of the show. Frozen and thawed blueberries are also fine to use. If you’ve got extra blueberries, consider using them in Sheet Pan Pancakes, a Blueberry Coffee Cake, or Blueberry Cobbler!
  • Vanilla Extract: Adds wonderful flavor!

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.

Recipe Variations

Tweak this single muffin recipe to make it uniquely yours. Don’t be afraid to get creative; the possibilities are endless!

  • Berry Mix: Substitute blueberries with an assortment of berries like raspberries and blackberries for a mixed berry muffin.
  • Add Nuts: Fold in some chopped walnuts or almonds to the batter for added crunch and a nuttier flavor.
  • Citrus Twist: Zest a lemon or an orange and mix it into the batter. The citrusy undertones will offer a fresh burst of flavor.
Want to save this recipe?
Just enter your email to receive this recipe directly in your inbox! Plus, enjoy a weekly dose of our latest single serving recipes – all for free.

How To Make A Blueberry Muffin

These step-by-step photos and instructions help you visualize how to make one large blueberry muffin. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Mix together the flour, baking powder, and salt in a small bowl.
  2. In a separate small bowl, whisk together the melted butter and sugar. Add the egg yolk, vanilla, and milk and whisk until completely blended.
  3. 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.
  4. 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.
four photos showing how to make a single blueberry muffin.

Expert Tips

  • Use Room-Temperature Ingredients: For a uniform batter, make sure all your ingredients are at room temperature. This ensures even mixing and a better rise.
  • Verify Baking Powder Freshness: Make sure your baking powder is up-to-date for optimal fluffiness. Expired baking powder will lead to a flat, dense muffin.
  • Avoid Overmixing: Overmixing the batter can make your muffin too dense. Mix just until the flour is incorporated, aiming for a slightly lumpy texture.
  • Utilize a Baking Sheet: Put a baking sheet beneath the ramekin before placing it in the oven. This not only eases the cleanup if the batter overflows but also simplifies the process of taking the ramekin out of the oven.
  • Watch the Baking Time: Be vigilant to prevent overbaking, which leads to dryness and a dark crust. Your muffin is done when a knife or skewer comes out clean or with minimal crumbs.
  • Savor Freshly Baked: For the best flavor and texture, enjoy your muffin soon after it comes out of the oven.
  • Measure Your Ramekin: If your ramekin size is unclear, simply fill it with water and then pour the water into a measuring cup to determine its capacity.
An overhead view of a blueberry muffin in a ramekin plated next to a small bowl of blueberries.

Frequently Asked Questions

What size ramekin should I use?

For optimal results, we recommend a 10-ounce ramekin that’s about 4 inches in diameter and 1 3/4 inches tall. If you only have smaller ramekins, simply divide the batter between them and stick to the original baking time.

Can I use frozen blueberries in this blueberry muffin recipe?

Absolutely, this versatile blueberry muffin recipe works great with both fresh and thawed frozen blueberries. There’s no need to wait for blueberry season to satisfy your muffin cravings. Just reach for frozen blueberries, and you’re good to go.

What’s the best way to measure flour accurately?

First, fluff up the flour in its container to ensure it isn’t compacted. Use a spoon to transfer the flour into a 1/2-cup dry measuring cup. Level off the excess flour with the flat end of a knife for an accurate measurement.

Can I make a vegan blueberry muffin?

Yes, use plant-based milk and vegan butter.

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:

Explore More Individual Muffin Recipes

Ready for more baking fun? Explore these delightful single serving and small batch muffin recipes that are perfect for any occasion.

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 it!


Your Cooking For One Source
Because you’re worth it

Blueberry Muffin For One

4.91 from 40 votes
Prep: 10 minutes
Cook: 15 minutes
Cool: 10 minutes
Total: 35 minutes
Servings: 1 serving
Make your own single blueberry muffin with this easy recipe. Enjoy a moist, buttery muffin bursting with juicy blueberries – a perfect, quick treat for one.

Ingredients 
 

  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • teaspoon 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

  • Use Room-Temperature Ingredients: For a uniform batter, make sure all your ingredients are at room temperature. This ensures even mixing and a better rise.
  • Verify Baking Powder Freshness: Make sure your baking powder is up-to-date for optimal fluffiness. Expired baking powder will lead to a flat, dense muffin.
  • Avoid Overmixing: Overmixing the batter can make your muffin too dense. Mix just until the flour is incorporated, aiming for a slightly lumpy texture.
  • Utilize a Baking Sheet: Put a baking sheet beneath the ramekin before placing it in the oven. This not only eases the cleanup if the batter overflows but also simplifies the process of taking the ramekin out of the oven.
  • Watch the Baking Time: Be vigilant to prevent overbaking, which leads to dryness and a dark crust. Your muffin is done when a knife or skewer comes out clean or with minimal crumbs.
  • Savor Freshly Baked: For the best flavor and texture, enjoy your muffin soon after it comes out of the oven.
  • Measure Your Ramekin: If your ramekin size is unclear, simply fill it with water and then pour the water into a measuring cup to determine its capacity.

Nutrition

Serving: 1serving, Calories: 686kcal, Carbohydrates: 99g, Protein: 12g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 246mg, Sodium: 738mg, Potassium: 244mg, Fiber: 3g, Sugar: 47g, Vitamin A: 1107IU, Vitamin C: 7mg, Calcium: 234mg, Iron: 4mg

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.

Receive Our Latest Single Serving Recipes!
Sign Up for the weekly One Dish Kitchen Newsletter!!

Make 80+ Recipes With This Dish!

Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!

Welcome!

I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




68 Comments

  1. Delicious!
    I should note: I made some adjustments.
    I used gluten free all-purpose baking flour, maple syrup in place of vanilla extract, and 2 tbsp of (coconut) sugar as opposed to 3.
    I don’t own a ramekin so I used a regular muffin baking sheet and was able to fill 3 of the “cups”. I figured they might bake faster being in 3 smaller portions than the 1 portion the recipe calls for, so I checked them around 12 minutes. The sides looked done but the insides needed a bit more baking, so I let it bake another 1-2 minutes then pulled it out and immediately removed them from the tray and onto a plate. I successfully enjoyed all 3 with a glass of milk within about 20 minutes!

  2. I had some blueberries that needed to be eaten. I used this recipe and used up all my blueberries (probably a little more than a 1/2 cups). Not having a use for an egg white, I used a whole eggand cut back on the milk, using probably 3 TBSP. My oven always seems to take longer than any recipe specifies, so it took 26 minutes until the muffin was golden brown and the toothpick was clean. I just had a bite and it was delicious. I will make this again

  3. You can bake this as 2-3 smaller muffins. watch the baking time. I will do that next time due to calorie and sugar content. I had no butter so I used half margarine and half olive oil. Butter is better but in a pinch this will do. The streusel or glaze topping will gild this lily nicely. I poached the egg white, sprinkled bacon bits over it and ate it, too. You could also bake or fry it. Delicious

  4. This came out very good My dish was only an 8 oz ramekin, but it worked out fine, just required a little extra baking time. Nest time, I might add just a little sugar crunch to the top, but it’s totally not necessary. Thanks for an easy and quick way to satisfy a need for a muffin!

  5. This is probably the best blueberry muffin I’ve ever made! Much better than any full batch. Thank you for sharing with us!🤗

  6. These are sooo good! I used two 5 oz ramekins. Melted Tbl. butter in each in microwave for recipe (also greased the dishes). Had a blueberry muffin for today and one for tomorrow! Added an egg to the egg white for a cheese omelet to go with. You are a genius at adapting tasty recipes for us solos. Thank you.

  7. I made the muffin into four small ones, and they were absolutely delicious. I will definitely bake them again! The cake part was so soft and moist…. In fact I ate all four at once…. Maybe I should have just made a large one!

  8. I made this 2 days ago for breakfast and I’m craving for it now. What I love about this muffin is that this is a true muffin recipe and not a cupcake recipe. It’s moist too, even though I changed the dairy milk to soy and sugar to monkfruit sweetener. wish I could make this in a large batch instead of only one.

  9. Can you use Almond flour? And maybe an artificial sweetener? I’m diabetic and would love to cook your baked recipes regularly. Thank you for your time and consideration.
    Melissa Alexander from TN

    1. Hi Melissa, I have not tested this recipe with almond flour. I’m sure it can be used but the amount of almond flour will likely be different than the amount of all-purpose flour in the recipe. If you have some experience using almond flour, you may want to experiment with the amount you need to use. I have also not tested this recipe with an alternative sweetener. I do use Swerve and have tested it as a sugar substitute in several of our other recipes with success. I love using this ingredient as a sugar substitute because it measures exactly the same as sugar – but again, I have not tested it here.