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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. Itโ€™s easy to make, ready in minutes, and perfect when you want a single homemade muffin without a big batch.

A blueberry muffin in a ramekin plated next to a small bowl of blueberries.

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 Youโ€™ll Love This Recipe

  • Easy to Make: No mixer neededโ€”just a bowl, a spoon, and a ramekin.
  • Quick: From start to finish, itโ€™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, itโ€™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 itโ€™s a great way to use a handful of fresh or frozen blueberries.

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RELATED ARTICLE: 15 Single Serving Dessert Recipes

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Ingredients

ingredients in blueberry muffins including flour, egg, sugar, and blueberries on a brown table.

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

Thereโ€™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.

  1. In a small bowl, mix the flour, baking powder, and salt.
  2. In a separate bowl, whisk together the melted butter and sugar. Add the egg yolk, vanilla, and milk, and whisk until smooth.
  3. 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.
  4. Bake in a preheated 400ยฐF (190ยฐC) oven for 15-20 minutes, or until the top is golden and the center is fully set.
four photos showing how to make a single blueberry muffin.

Expert Tips

  • Check Your Baking Powder: Expired baking powder can lead to a dense muffin, so make sure itโ€™s fresh.
  • Donโ€™t Overmix: Stir just until the flour is incorporated. A few lumps are fineโ€”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.
An overhead view of a blueberry muffin in a ramekin plated next to a small bowl of blueberries.

Frequently Asked Questions

Can I double this recipe?
Can I use a whole egg instead of just the yolk?
How should I store leftovers?

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 youโ€™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) weโ€™d love to see it!


Cooking For One Made Easy
Because youโ€™re worth it

Blueberry Muffin For One

4.92 from 45 votes
By: Joanie Zisk
Prep: 10 minutes
Cook: 15 minutes
Cool: 10 minutes
Total: 35 minutes
Servings: 1 serving
This single serving blueberry muffin is soft, buttery, and filled with juicy blueberries. Made in a ramekin and baked until golden, it's quick, easy, and perfect for a small treat.
Save this Recipe!
Get this recipe sent to your inbox, plus get weekly recipes from us โ€“ all for free.

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 itโ€™s fresh.
  • Donโ€™t Overmix: Stir just until the flour is incorporated. A few lumps are fineโ€”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

Serving: 1serving, Calories: 656kcal, Carbohydrates: 99g, Protein: 12g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 246mg, Sodium: 538mg, Potassium: 244mg, Fiber: 3g, Sugar: 47g, Vitamin A: 1107IU, Vitamin C: 7mg, Calcium: 234mg, Iron: 4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโ€™s advice.

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Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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4.92 from 45 votes (18 ratings without comment)

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Recipe Rating




75 Comments

  1. Kelly Fonseca says:

    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 donโ€™t own a ramekin so I used a regular muffin baking sheet and was able to fill 3 of the โ€œcupsโ€. 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!

  2. Judy G says:

    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

  3. Nancy says:

    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

  4. Virginia says:

    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 itโ€™s totally not necessary. Thanks for an easy and quick way to satisfy a need for a muffin!

  5. Sherry St.Germaine says:

    This is probably the best blueberry muffin Iโ€™ve ever made! Much better than any full batch. Thank you for sharing with us!๐Ÿค—

    1. Joanie Zisk says:

      Thank you so much! Iโ€™m so happy to know you love this recipe.

  6. Patricia says:

    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.

    1. Joanie Zisk says:

      Iโ€™m so happy you enjoyed the muffins, Patricia. Thank you so much for your feedback.

  7. Kay says:

    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 moistโ€ฆ. In fact I ate all four at onceโ€ฆ. Maybe I should have just made a large one!

  8. Karla says:

    It came out wonderful! I had to bake it a little longer because I think my ramekin was 9oz. This one is a keeper.

  9. Nora says:

    I made this 2 days ago for breakfast and Iโ€™m craving for it now. What I love about this muffin is that this is a true muffin recipe and not a cupcake recipe. Itโ€™s 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.

  10. Melissa Alexander says:

    Can you use Almond flour? And maybe an artificial sweetener? Iโ€™m diabetic and would love to cook your baked recipes regularly. Thank you for your time and consideration.
    Melissa Alexander from TN

    1. Joanie Zisk says:

      Hi Melissa, I have not tested this recipe with almond flour. Iโ€™m 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.