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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.
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.