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Bake a single serve lemon blueberry muffin in one ramekin, finished with a fresh lemon glaze. Sweet blueberries, bright lemon flavor, ready in about 30 minutes.
Featured Comment
“Another 5 star recipe from this site! Very moist and flavorful.”
– Juanni
Quick Look
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (includes cooling)
- Equipment: 10-ounce ramekin
- Cook Method: Baked
- Servings: 1 muffin
- Difficulty: Easy
- Flavor Profile: Sweet and tangy, bright with lemon, tender and moist.
This single lemon blueberry muffin has a soft cakey crumb with sweet bursts of blueberries and a tangy lemon glaze.
Why You’ll Love This Lemon Blueberry Muffin Recipe
A warm lemon blueberry muffin with a sweet glaze drizzled over the top is one of my favorite single serving recipes. It bakes in a single 10-ounce ramekin in about 30 minutes, and the glaze gets whisked together while the muffin cools slightly so it stays on top instead of melting into the crumb.
The crumb bakes up light and fine, with sweet blueberries baked through and lemon coming through in both the muffin itself and the glaze. I use both lemon zest and lemon juice in this recipe because the zest gives the muffin its fresh lemon flavor when it bakes, and the juice gives it the tart bite. Without both, you only get half the brightness.
Any extra lemons can go into our small batch lemon bars, lemon meringue pie for one, or mini lemon cheesecake. When you want another single serving muffin, see our single serve maple muffin or small batch banana muffins.
Ingredient Notes
If you have any ingredients leftover from this lemon blueberry muffin recipe, check out our Leftover Ingredients Recipe Finder.
Salted butter: Melted salted butter brings richness to the muffin. Melting it also means you can stir everything together by hand without a mixer. If you have unsalted butter, add a pinch more salt to balance the lemon’s brightness.
Sugar: Granulated sugar sweetens the batter and balances the tartness of the lemon juice. It also helps the top brown and holds moisture so the crumb stays soft.
Egg yolk: One large egg yolk binds the batter and adds the fat that gives the crumb its richness. Using only the yolk, not a whole egg, keeps the liquid in check for a muffin this small. A whole egg would make the crumb heavy and damp, especially with the lemon juice in the mix. Save the egg white for a recipe like our mini pavlova or any of our egg white recipes.
Milk: Milk loosens the batter and adds moisture. The amount is balanced with the lemon juice so the batter has the right consistency. Any milk works, whether whole, low-fat, or a non-dairy option like almond or oat milk.
Lemon juice: Fresh lemon juice gives the muffin its tart flavor. Use extra lemon juice in our lemon posset for one.
Lemon zest: Lemon zest carries the most concentrated lemon flavor of any part of the fruit. The yellow peel releases its flavor into the batter as it bakes, giving the muffin its bright lemon character. Use a microplane and zest only the yellow part. The white pith underneath is bitter.
Vanilla extract: Vanilla adds a soft background note to round out the lemon and blueberry flavors.
All-purpose flour: Flour gives the muffin its structure. As it mixes with the wet ingredients, it forms the gluten that holds the crumb together. A 1:1 gluten-free baking flour works in its place if you need it.
Baking powder: Baking powder is the only leavener in this recipe, so it does all the lifting. It releases gas as the batter heats, creating the air pockets that give the muffin its rise and soft texture.
Salt: A small amount of salt sharpens the flavors and balances both the sugar’s sweetness and the lemon’s tartness, so the muffin tastes bright rather than flat.
Blueberries: Fresh blueberries are folded into the batter and bake into sweet, soft pockets that contrast with the lemon’s tartness. Frozen blueberries work too; thaw and drain them first so the extra liquid doesn’t water down the batter.
Lemon glaze: The glaze is just powdered sugar whisked with lemon juice into a thin drizzle. It’s added once the muffin is cool so it sets on top instead of melting into the crumb.
Recipe Variations
Here are a few simple ways to change up this lemon blueberry muffin for one.
Small batch lemon blueberry muffins: To make 2 muffins, double all the ingredients and divide the batter between two 10-ounce ramekins. Two ramekins bake in about the same time as one. You can also bake the doubled batter in a single 5×5-inch baking dish; start checking a few minutes early since a shallower dish bakes faster. Double the glaze ingredients to drizzle over both muffins.
Streusel topping: For a sweet, crumbly top, mix 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1/4 teaspoon ground cinnamon, and 1 tablespoon softened butter together with your fingers or a fork until crumbly, then scatter it over the batter before baking. Skip the lemon glaze, or use both if you want extra sweetness on top. Or scatter 1 tablespoon of granulated sugar mixed with a pinch of lemon zest over the batter before baking for a simpler crunchy finish.
Raspberry lemon: Swap the blueberries for fresh raspberries using the same amount. Fold them in gently since raspberries are more delicate than blueberries and will break apart easily.
Lemon white chocolate chip: Fold 2 tablespoons of white chocolate chips into the batter along with the blueberries. The sweetness of the chips balances the lemon’s tartness.
How To Make This Single Lemon Blueberry Muffin
Follow the steps below to make this lemon blueberry muffin recipe. See the recipe card for full ingredient amounts and exact measurements.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, stir together the melted butter and sugar. Add the egg yolk and whisk until smooth, then whisk in the lemon zest, vanilla, milk, and lemon juice.
- Add the dry ingredients to the wet and stir gently until no streaks of flour remain, then fold in the blueberries with a spatula.
- Spoon the batter into a greased 10-ounce ramekin and set the ramekin on a small baking sheet.
- Bake at 400°F (200°C) for 15 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the muffin cool, then whisk the powdered sugar and lemon juice together for the glaze and drizzle it over the top.
Expert Tips
Use a 10-ounce ramekin. This recipe is tested for a 10-ounce ramekin about 4.3 inches wide and 2.4 inches tall. A larger or smaller vessel will change the bake time.
Zest the lemon before juicing it. Once the lemon is cut and juiced, the surface is too soft and wet to zest cleanly. Zest first while the lemon is whole and dry, then cut and squeeze for the juice.
Check that your baking powder is fresh. Baking powder is the only leavener in this recipe. To test it, stir ¼ teaspoon into ½ cup of hot water; if it bubbles right away, it’s still good.
Don’t overmix the batter. Stir just until no streaks of flour remain, then stop. Mixing past that point develops gluten and makes the crumb tough.
Bake on a rimmed baking sheet. Set the ramekin on a small rimmed baking sheet before it goes in the oven. It makes the ramekin easier to move in and out and catches any drips from the batter.
Add the glaze once the muffin is cool. A warm muffin causes the glaze to melt and run off the sides instead of setting on top.
Troubleshooting
If your lemon blueberry muffin isn’t turning out quite right, here is how to fix common issues like a weak lemon flavor, a dense crumb, or a glaze that won’t cooperate.
Why doesn’t my lemon blueberry muffin have a strong lemon flavor?
The most likely cause is bottled lemon juice or missing zest. Bottled juice loses its brightness when baked, and the zest is where the most concentrated lemon flavor lives. Use both freshly squeezed juice and fresh zest together for the fullest lemon flavor.
Why is my lemon blueberry muffin dense and heavy?
Overmixing or using a whole egg is the most common cause. Stir the dry ingredients into the wet just until no streaks of flour remain, and use only the egg yolk. A whole egg adds too much liquid for a muffin this small, which weighs the crumb down.
Why is my lemon blueberry muffin wet in the center?
It needs more time in the oven. Continue baking in 2-minute increments, checking with a toothpick each time. The muffin is done when the toothpick comes out clean. Ovens vary, so a few extra minutes beyond the recipe time is normal.
Why is my lemon glaze the wrong consistency?
If it’s too thin, stir in more powdered sugar one teaspoon at a time. If it’s too thick, add more lemon juice a few drops at a time. Either way, the glaze should coat the back of a spoon lightly before you drizzle it over the cooled muffin.
Why is my glaze melting into the muffin instead of setting on top?
The muffin was still warm when you added the glaze. Heat melts the powdered sugar before it can set. Let the muffin cool completely on a wire rack first, then drizzle.
Frequently Asked Questions
Yes. Thaw the frozen blueberries first and drain them well so the extra moisture doesn’t weigh down the batter. Pat them dry with a paper towel before folding them in, then bake as directed.
Yes, the muffin is delicious without the glaze. The lemon flavor comes through in the batter from both the juice and the zest. The glaze adds extra sweetness and a brighter lemon note on top, but it is completely optional.
Double all the ingredients and divide the batter between two 10-ounce ramekins. Two ramekins bake in about the same time as one. You can also bake the doubled batter in a single 5×5-inch baking dish. Double the glaze ingredients as well.
The egg yolk keeps the crumb rich and tender without adding too much liquid. A whole egg adds more liquid than a muffin this small can handle, which makes the crumb heavy and damp. The yolk gives the right amount of fat and binding for one ramekin.
Store the muffin in an airtight container at room temperature for up to 2 days. If you are making it ahead, add the glaze just before serving since a glazed muffin can get sticky sitting at room temperature.
Yes, freeze the muffin unglazed for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw at room temperature and add the glaze once it is fully thawed and cool.
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 tried this single lemon blueberry 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.
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Lemon Blueberry Muffin For One
Watch How To Make This
Equipment
Ingredients
- 2 tablespoons salted butter – melted
- 3 tablespoons sugar
- 1 large egg yolk
- ½ teaspoon lemon zest
- ¼ teaspoon vanilla extract
- 3 tablespoons milk
- 2 tablespoons lemon juice
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup blueberries
For the Glaze
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 10-ounce ramekin and set it on a small baking sheet.
- In a medium bowl, whisk the melted butter and sugar together until combined.
- Whisk in the egg yolk until the mixture is smooth.
- Whisk in the lemon zest, vanilla, milk, and lemon juice until the batter is smooth.
- In a small bowl, stir together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir gently just until no streaks of flour remain.
- Fold in the blueberries, keeping them whole.
- Pour the batter into the prepared ramekin and spread the top even.
- Bake for 15 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the muffin cool completely on a wire rack.
- Make the glaze: Whisk the powdered sugar and lemon juice together until smooth, then drizzle the glaze over the cooled muffin.
Notes
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.
I made this recipe for a vegan friend, I substituted ground flax for the egg yolk, water for the milk and I used half quick oats in place of the flour for a healthier version. I did need to bake a little longer but them came out beautiful!! I am so glad.
So glad the changes worked out well! The flax egg, water, and quick oats swap is a creative adaptation, and it’s great to know it came together beautifully with just a little extra bake time. Thanks for sharing!
Unbelievable, just like all of her recipes, I had access to organic farm grown Meyer lemons which I think really added to this anyway it was wonderful thank you very much
That sounds wonderful. Meyer lemons really do add something special, and I’m so glad you enjoyed the muffin.