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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.
Anyone tried this with a flax egg instead of the egg yolk??
Do you have a recipe of a batch of these beauties!!?? yum
Coming soon, stay tuned.
Hi….tried one of your choc cookie recipe and now seeing this muffin want try it too…can I use buttermilk instead of milk? Will it be moist?
Thank you very much
This recipe hasn’t been tested with buttermilk so I can’t tell you how it will turn out.
Can I use whole wheat in this receipe
No, I don’t recommend using whole wheat flour in this recipe. The consistency and taste will not be the same.
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.
Thank you so much, Jackie. I’m so glad you are enjoying the recipes.
This looks delicious! Can I use frozen blueberries?
Hi Joany! Yes, you can use frozen blueberries in this muffin recipe. For best results, be sure to thaw the blueberries before using. Enjoy!
Thanks for your quick response! I’ll do that when I try making it this week.
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!!!
I couldn’t agree more. I’m so happy you both enjoyed the recipe. Thank you for taking the time to let me know.
I’ve made the muffins twice and I also agree that the cooking time is closer to 30 minutes.
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. 😉
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.