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Craving a sweet treat but don’t want to make a whole batch? This single serving Blueberry Muffin recipe is your answer. Baked in a ramekin, this big, bakery-style muffin is delightfully tender and buttery, brimming with juicy blueberries.
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
Ingredient Notes And Substitutions
- 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.
- 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.
- 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.
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.
- 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
- 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.
Frequently Asked Questions
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.
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.
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.
Yes, use plant-based milk and vegan butter.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe be sure to check out our Leftover Ingredients Recipe Finder or consider using them in any of these recipes:
Recipe Variations
Tweak this 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.
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!
Recipe
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 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
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.
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
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!
This is probably the best blueberry muffin I’ve ever made! Much better than any full batch. Thank you for sharing with us!🤗
Thank you so much! I’m so happy to know you love this recipe.
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.
I’m so happy you enjoyed the muffins, Patricia. Thank you so much for your feedback.
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!
It came out wonderful! I had to bake it a little longer because I think my ramekin was 9oz. This one is a keeper.
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.
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
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.