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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.
Great recipe! With only 2 in our household, making a full, or even half, batch of muffins is silly.
I doubled the recipe (1 whole egg) and added lemon emulsion for two fabulous lemon blueberry ramekin muffins! Am definitely saving this recipe!
I was looking for a single serving blueberry muffin recipe, glad I found this lol. The only thing is I don’t have a 10 oz ramekin but instead a single 7 oz one, would this be okay to use or would the batter be too much to fit?
No, there is too much batter for a 7-ounce ramekin. If you have two smaller ramekins, you can divide the batter between the two and bake them. Just watch the bake time, you will need to bake them for less time.
I actually did bake them in the 7 oz one, had to keep it in the oven for an extra ten minutes but it turned out fine!
Perfect, and so easy. I had to use up 1 1/2 cups of berries, so I tripled the recipe and spread it among three small foil pans. So delicious. My husband considered it quite a treat with his morning coffee.
Can you put a dough into the fridge and bake it next day?
Yes.
Can I use frozen berries?
Yes.
Can you bake these in a muffin tin if you do not have a ramekin?
Yes, you may get two medium-sized muffins from the batter if using a standard-sized muffin pan. Check to see if the muffins are done after 10 minutes, if not keep baking but keep a close eye on them and check them again every 5 minutes until they are fully baked.
I made 3 ramiken muffins and middle is not cooked
What do you think I did wrong?
It sounds like the muffins needed to be cooked a bit longer. If you use a smaller ramekin than the one recommended in the recipe, the muffins will most likely need to be kept in the oven longer.
I made this for my husband and he loved it! My only change was making 1.5 batch to split into two 7oz ramekins. Had to bake a bit longer but they turned out great!
i used a whole egg, i thought my batter was too smooth but it turned out 100% perfect, completely reccomend to beginners
Can you use gluten free flour to make your recipes however to add 1/2 teaspoon of xanthum gum to1 cup of gluten free flour to make a single serve muffin or to make your small cakes ?
I have not tested this recipe with any ingredients other than the ones listed in this recipe.
This recipe is so close to Jordan Marsh’s recipe I’ve been making for years. After baking in oven for 25 minutes still not done in middle, finished off in microwave for 40 seconds and voila.