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 find yourself with some leftover blueberries, why not whip up something delightful? You could try a sweet and crunchy Blueberry Crumble, hearty Baked Oatmeal, a fluffy Blueberry Dutch Baby, or a refreshing Green Smoothie. Each recipe is a tasty way to use those extra berries!
Looking for other berry filled recipes? Check out our collection of Easy Berry Recipes for One.
Why You’ll Love This Single Blueberry Muffin Recipe
- Simplicity: No need for special equipment. One bowl, a spoon, and a ramekin are all you need.
- Quick: In just about 30 minutes, you have a fresh, hot muffin.
- Versatile: The mini blueberry muffin recipe is easily adaptable to various dietary needs.
- Satisfying: This muffin has a rich, buttery flavor and a tender texture.
- Perfect Size: Want to make blueberry muffins for two? Just double the ingredient amounts.
RELATED ARTICLE: 15 Single Serving Dessert Recipes
Ingredients
- 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 single serve blueberry muffin 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!
- Mixed Berry Muffin: Substitute blueberries with an assortment of berries like raspberries and blackberries for a mixed berry muffin.
- Nut Filled Muffin: Fold in some chopped walnuts or almonds to the batter for added crunch and a nuttier flavor.
- Citrus Blueberry Muffin: Zest a lemon or an orange and mix it into the batter. The citrusy undertones will offer a fresh burst of flavor.
How To Make A Blueberry Muffin
These step-by-step photos and instructions help you visualize how to make a single 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 mini blueberry muffin is done when a knife or skewer comes out clean or with minimal crumbs.
- Enjoy 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 best 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 single serve 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 single serve muffin 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 mini muffin recipe 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!
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.
-
- Enjoy 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.
What adjustments do I need to make if I want to use the whole egg?
Hi DJ,
I really don’t recommend using the entire egg in this recipe – it just doesn’t work well. We have several recipes on the site that call for using the egg white and they are listed in the recipe notes.
Joanie
All the recipes look amazing. Really looking forward to giving some a try.
A quick question though. When a recipe refers to a tablespoon measurement, is it a level, rounded or heaped tablespoon? Thanks for your help.
Hi Nicola,
Great question! Use a level tablespoon or teaspoon.
Have a wonderful Sunday!
Joanie
Amazing! Frozen organic blueberries in a single serve cast iron casserole, which added 10 minutes of baking time. Lazy Saturday morning with strong coffee.
Suggestions for new bakers: the most important thing is to barely stir the ingredients together, do not beat out the lumps! Fold the ingredients together until the flour is just moistened. See “How to Mix Muffins” on YouTube. Expect your first muffin to be a learning session, and if it’s too wet, cut back just a bit on the milk the next time, as flours vary. I also needed 10 extra minutes. Check for doneness by inserting a sharp knife or toothpick in the center, it should come out without any batter on it. Do let the muffin cool a few minutes, as it says in the instructions. If your muffin sticks, next time sprinkle some flour or unseasoned breadcrumbs in the buttered ramekin.
I was grateful to find this recipe as it gave me the courage to try making just one. But I’d like to mention that back in the 50’s, a muffin was only slightly sweet, a tender bread, not a rich cake. They turned into giant fat bombs only in the 80’s. So naturally, I found this recipe too sweet and too rich. I used half the butter and one-third the sugar in my second attempt and was very pleased with the result.
Really delicious muffin!! I however halved the amount of blueberries simply because we had fewer than I thought. Was actually perfect for my taste with fewer in! Baking time was also way more in my case – roughly 35min.
Think this recipe would also be delicious with half blue and half raspberries!
Would however split into two ramekins next time. Was a bit bigger than I had anticipated 🙂
Hi Michelle,
I’m so happy you enjoyed the muffin, thank you for letting me know.
Joanie
Why is the egg white left out in a number of your recipes? Curious
Hi Curt,
In many of the recipes for baked goods (muffins, cakes, scones, some cookies, etc.) the entire large egg doesn’t work in the recipe. I recommend using the egg yolk which provides fat, which will add flavor and tenderness.
Joanie
Great taste, but definitely the cook time is way off. I cooked my first one for a total of 37 minutes in a verified 400 degree Fahrenheit oven and part of the inside was gooey. Second try I used two smaller ramekins and cook time took 28 minutes. The smaller ramekins are much better!
Had trouble with this one. I made sure I was using an 8-oz ramekin but the batter filled it to the very top. I had some spillover in the oven and at 20 minutes baking it’s still soupy inside. Should it fill two ramekins?
Hi Dawn,
I’m sorry the muffin didn’t turn out as it should have.
Was the ramekin an 8-ounce size? The dimensions of the 8-ounce ramekin I recommend measure 4-inches in diameter and is 2-inches tall. If your ramekin is smaller, then I recommend using two.
We’ve tested this recipe numerous times and it has been made successfully by other readers so the only reason I can think of as to why the batter was “soupy” after 20 minutes could be that the temperature of your oven might be slightly inaccurate. I would suggest leaving the muffin in for an additional 5 minutes and then check to see if it is done. If not, check again in 5-minute increments. I would also suggest calibrating your oven to check for temperature inaccuracies.
Hope this helps.
Joanie
This recipe has come to be one of my favorites. Thank you for these recipes.
Hi Martha,
Thank you so much for taking the time to write. I’m so happy you love this recipe, it’s one of my favorites too!
Joanie
love this recipe
Do the dry ingredients get added to the wet or vice versa? The recipe does not show them as combined.
Hi Virginia, thank you for letting me know that I left out that step. Stir wet ingredients into dry ingredients – I added it to the recipe.
Have a wonderful Sunday.
Joanie
Thanks. I recently found your site. I suppose if I “baked” I would have known what to do. But on the other hand, living alone if having baked a “normal recipe” I would no doubt have eaten the whole thing. Now thanks to your site I can once in while indulge in something I normally would not prepare without a lot of guilt.
Love your recipes, but, I live in new zealand, and some of the ingredients we don’t have access to .Makes life challenging!