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Blueberry Muffin For One

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!

A blueberry muffin in a ramekin plated next to a small bowl of blueberries

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.

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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.

ingredients in blueberry muffins including flour, egg, sugar, and blueberries on a brown table.

How To Make This Recipe

  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

  • 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.
An overhead view of a blueberry muffin in a ramekin plated next to a small bowl of blueberries

Frequently Asked Questions

Can I Use Frozen Blueberries In This Blueberry Muffin Recipe?

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.

What Size Ramekin Should I Use?

For this and for other muffin recipes, we use a 10-ounce ramekin which measures 4-inches in diameter and is approximately 1 3/4-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.

How Do I Properly Measure Flour?

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 1/2-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:

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.

We now have a COOKING FOR ONE Facebook groupJoin us to share your favorite single serving recipes and find new ones too. We’d love to see you there!

Click HERE to join the community!

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

Blueberry Muffin For One

Prep Time: 10 minutes
Cook Time: 15 minutes
Cool: 10 minutes
Total Time: 35 minutes
Course: Bread
Cuisine: American
Keywords: blueberries, blueberry muffin, muffin
Servings: 1 person
Calories: 693kcal
Author: Joanie Zisk

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon kosher 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

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

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.

Nutrition

Serving: 1muffin | Calories: 693kcal | Carbohydrates: 99g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 246mg | Sodium: 528mg | Potassium: 419mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1065IU | Vitamin C: 7.2mg | Calcium: 182mg | Iron: 3.6mg

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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About The Author

32 thoughts on “Blueberry Muffin For One”

  1. 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.

  2. 5 stars
    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!!!

  3. 5 stars
    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. 😉

  4. Elizabeth Bowers

    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.

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