This post may contain affiliate links. Please read our disclosure policy.
This single serve Blueberry Muffin is soft, buttery, and packed with juicy blueberries. Baked in a ramekin, it comes out golden on top with a tender, fluffy center. It’s easy to make, ready in minutes, and perfect when you want a single homemade muffin without a big batch.
Got extra blueberries? Use them in Blueberry Crisp, Baked Oatmeal, Blueberry Dutch Baby, or a Green Smoothie. For more berry-filled ideas, check out our Easy Berry Recipes for One.
Why You’ll Love This Recipe
- Easy to Make: No mixer needed—just a bowl, a spoon, and a ramekin.
- Quick: From start to finish, it’s ready in about 30 minutes.
- Great Texture and Flavor: Soft, buttery, and filled with juicy blueberries.
- Easily Doubles: Want two blueberry muffins? Just double the ingredients.
This single blueberry muffin is one of my favorite small batch baked goods. It has the perfect balance of sweetness and buttery richness, with juicy blueberries in every bite. Baked in a ramekin, it’s just the right size when you want a homemade muffin without making a whole batch. I love how easy it is to mix up, and it’s a great way to use a handful of fresh or frozen blueberries.
RELATED ARTICLE: 15 Single Serving Dessert Recipes
Ingredients
If you have any ingredients leftover from this single muffin recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: The base of the muffin. A 1:1 gluten-free flour substitute works if needed.
- Baking Powder: Helps the muffin rise.
- Salt: Enhances the flavors.
- Granulated Sugar: Sweetens the muffin.
- Egg Yolk: Binds the ingredients. Save the egg white to use in any of our egg white recipes like Flourless Chocolate Cookies or Two Vanilla Cupcakes.
- Milk: Adds moisture. Almond or oat milk work for a dairy-free option.
- Butter: Brings richness and flavor.
- Fresh Blueberries: The highlight of the muffin. Thawed frozen blueberries work too. Extra blueberries? Try them in Sheet Pan Pancakes, a Blueberry Coffee Cake, or Blueberry Cobbler!
- Vanilla Extract: Adds flavor.
Recipe Variations
There’s more than one way to enjoy this muffin! Try these easy variations:
- Mixed Berries Use a mix of raspberries, blackberries, or other berries instead of just blueberries.
- Add Nuts: Stir in 2 tablespoons of chopped walnuts or almonds.
- Citrus Zest: Mix in 1/2 teaspoon of lemon or orange zest for a bright, fresh flavor.
How To Make A Blueberry Muffin
These photos and instructions help you visualize how to make this single serving blueberry muffin recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- In a small bowl, mix the flour, baking powder, and salt.
- In a separate bowl, whisk together the melted butter and sugar. Add the egg yolk, vanilla, and milk, and whisk until smooth.
- Stir the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries. Pour the batter into a buttered 10-ounce ramekin and place it on a small baking sheet.
- Bake in a preheated 400°F (190°C) oven for 15-20 minutes, or until the top is golden and the center is fully set.
Expert Tips
- Check Your Baking Powder: Expired baking powder can lead to a dense muffin, so make sure it’s fresh.
- Don’t Overmix: Stir just until the flour is incorporated. A few lumps are fine—overmixing can make the muffin dense.
- Use a Baking Sheet: Place the ramekin on a small baking sheet to catch any drips and make it easier to remove from the oven.
- Watch the Bake Time: The muffin is done when the top is golden and a skewer comes out clean or with a few crumbs.
- Best Enjoyed Fresh: This muffin tastes best warm, straight from the oven.
Frequently Asked Questions
Yes, to make two blueberry muffins, double the ingredients and use either two 10-ounce ramekins or one 5×5-inch baking dish.
No, a whole egg would add too much liquid to the batter, which could change the texture of the muffin. The yolk provides richness and structure without making the batter too wet. Even if you double the recipe, a whole egg may still introduce too much moisture, affecting how the muffin bakes. For the best results, stick with just the yolk. If you’re wondering what to do with the extra egg white, we have plenty of egg white recipes to try!
This muffin is best enjoyed fresh, but you can store it in an airtight container at room temperature for up to 2 days.
More Single Serve Muffin Recipes
Looking for more muffins? Try these single serving and small batch recipes:
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:
If you’ve made this individual blueberry muffin or any recipe from One Dish Kitchen, let me know! Rate the recipe and share your thoughts in the comments 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 can use any milk, whether whole, low-fat, or non-dairy like almond or soy)
- ½ cup blueberries
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the flour, baking powder, and salt.
- In a medium bowl, stir together the melted butter and sugar. Add the egg yolk, vanilla, and milk, then whisk until smooth. Stir in the dry ingredients until just combined, then gently fold in the blueberries.
- Pour the batter into a buttered 10-ounce ramekin and place it on a baking sheet.
- Bake for 15-20 minutes, until the top is golden and a skewer inserted in the center comes out clean.
- Remove from the oven and let cool slightly on a rack.
- Enjoy warm with butter.
Notes
- Check Your Baking Powder: Expired baking powder can lead to a dense muffin, so make sure it’s fresh.
- Don’t Overmix: Stir just until the flour is incorporated. A few lumps are fine—overmixing can make the muffin dense.
- Use a Baking Sheet: Place the ramekin on a small baking sheet to catch any drips and make it easier to remove from the oven.
- Watch the Bake Time: The muffin is done when the top is golden and a skewer comes out clean or with a few crumbs.
- Best Enjoyed Fresh: This muffin tastes best warm, straight from the oven.
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!