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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. Itโs 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 Youโll Love This Recipe
- Easy to Make: No mixer neededโjust a bowl, a spoon, and a ramekin.
- Quick: From start to finish, itโs 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, itโs 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 itโs 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
Thereโs 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 400ยฐF (190ยฐC) 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 itโs fresh.
- Donโt Overmix: Stir just until the flour is incorporated. A few lumps are fineโovermixing 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 5ร5-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 youโre 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 youโve 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) weโd love to see it!
Blueberry Muffin For One
Equipment
Ingredients
- ยฝ cup all-purpose flour
- ยฝ teaspoon baking powder
- โ teaspoon salt
- 2 tablespoons salted butter -melted
- 3 tablespoons sugar
- 1 large egg yolk
- ยฝ teaspoon vanilla extract
- 4 tablespoons milk (You can use any milk, whether whole, low-fat, or non-dairy like almond or soy)
- ยฝ cup blueberries
Instructions
- Preheat the oven to 400ยฐF (200ยฐC).
- 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 itโs fresh.
- Donโt Overmix: Stir just until the flour is incorporated. A few lumps are fineโovermixing 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 nutritionistโs advice.
Delicious!
I should note: I made some adjustments.
I used gluten free all-purpose baking flour, maple syrup in place of vanilla extract, and 2 tbsp of (coconut) sugar as opposed to 3.
I donโt own a ramekin so I used a regular muffin baking sheet and was able to fill 3 of the โcupsโ. I figured they might bake faster being in 3 smaller portions than the 1 portion the recipe calls for, so I checked them around 12 minutes. The sides looked done but the insides needed a bit more baking, so I let it bake another 1-2 minutes then pulled it out and immediately removed them from the tray and onto a plate. I successfully enjoyed all 3 with a glass of milk within about 20 minutes!
I had some blueberries that needed to be eaten. I used this recipe and used up all my blueberries (probably a little more than a 1/2 cups). Not having a use for an egg white, I used a whole eggand cut back on the milk, using probably 3 TBSP. My oven always seems to take longer than any recipe specifies, so it took 26 minutes until the muffin was golden brown and the toothpick was clean. I just had a bite and it was delicious. I will make this again
You can bake this as 2-3 smaller muffins. watch the baking time. I will do that next time due to calorie and sugar content. I had no butter so I used half margarine and half olive oil. Butter is better but in a pinch this will do. The streusel or glaze topping will gild this lily nicely. I poached the egg white, sprinkled bacon bits over it and ate it, too. You could also bake or fry it. Delicious
This came out very good My dish was only an 8 oz ramekin, but it worked out fine, just required a little extra baking time. Nest time, I might add just a little sugar crunch to the top, but itโs totally not necessary. Thanks for an easy and quick way to satisfy a need for a muffin!
This is probably the best blueberry muffin Iโve ever made! Much better than any full batch. Thank you for sharing with us!๐ค
Thank you so much! Iโm so happy to know you love this recipe.
These are sooo good! I used two 5 oz ramekins. Melted Tbl. butter in each in microwave for recipe (also greased the dishes). Had a blueberry muffin for today and one for tomorrow! Added an egg to the egg white for a cheese omelet to go with. You are a genius at adapting tasty recipes for us solos. Thank you.
Iโm so happy you enjoyed the muffins, Patricia. Thank you so much for your feedback.
I made the muffin into four small ones, and they were absolutely delicious. I will definitely bake them again! The cake part was so soft and moistโฆ. In fact I ate all four at onceโฆ. Maybe I should have just made a large one!
It came out wonderful! I had to bake it a little longer because I think my ramekin was 9oz. This one is a keeper.
I made this 2 days ago for breakfast and Iโm craving for it now. What I love about this muffin is that this is a true muffin recipe and not a cupcake recipe. Itโs moist too, even though I changed the dairy milk to soy and sugar to monkfruit sweetener. wish I could make this in a large batch instead of only one.
Can you use Almond flour? And maybe an artificial sweetener? Iโm diabetic and would love to cook your baked recipes regularly. Thank you for your time and consideration.
Melissa Alexander from TN
Hi Melissa, I have not tested this recipe with almond flour. Iโm sure it can be used but the amount of almond flour will likely be different than the amount of all-purpose flour in the recipe. If you have some experience using almond flour, you may want to experiment with the amount you need to use. I have also not tested this recipe with an alternative sweetener. I do use Swerve and have tested it as a sugar substitute in several of our other recipes with success. I love using this ingredient as a sugar substitute because it measures exactly the same as sugar โ but again, I have not tested it here.