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This single lemon blueberry muffin is soft, fluffy, and filled with juicy blueberries and fresh lemon flavor. Baked in a ramekin and topped with a light lemon glaze, it’s a quick and easy single serving treat.
Featured Comment
“Another 5 star recipe from this site! Very moist and flavorful.”
– Juanni
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 30 minutes with minimal prep.
- Sweet and Tart: Fresh blueberries and lemon juice add bright, bold flavor.
- Single Bakery-Style Muffin: Bakes up tall and golden – just one big, satisfying muffin.
- Simple Ingredients: Made with basic pantry staples.
When I want a quick, homemade treat without turning on the mixer or filling a muffin pan, this individual lemon blueberry muffin is my go-to. It’s baked in a ramekin, comes together fast, and always hits the spot. The muffin is soft and tender, bursting with juicy blueberries and fresh lemon flavor.
It’s just the right size when you want something sweet but don’t want extras hanging around. With a simple lemon glaze drizzled over the top, it feels like something you’d find in a bakery, but it’s made right in your own kitchen with just a few basic ingredients.
Looking for more small batch muffin recipes? Try our apple muffin for one, single serve maple muffin, our easy blueberry muffin recipe, our decadent chocolate chip muffin for one, small batch morning glory muffins and small batch banana muffins.
Ingredients
If you have any ingredients leftover from this small lemon blueberry muffin, check out our Leftover Ingredients Recipe Finder.
- Butter: Adds moisture and richness. Use melted butter for easy mixing.
- Sugar: Granulated sugar sweetens the muffin and helps with browning.
- Egg Yolk: Adds richness and binds the ingredients. Save the egg white for any of our egg white recipes like a mini pavlova or a small flourless chocolate cake cake.
- Milk: Adds moisture and keeps the muffin tender. Any milk works, including almond or oat milk.
- Lemon Juice: Brings tart, fresh lemon flavor. Extra juice can be used in mini buttermilk pie, small lemon cheesecake, or my small batch lemon bars recipe.
- Lemon Zest: Adds an extra boost of lemon flavor.
- Vanilla Extract: Enhances the overall flavor.
- Flour: All-purpose flour gives the muffin structure. Use a gluten-free 1:1 flour if needed.
- Baking Powder: Helps the muffin rise.
- Salt: Balances and enhances the flavors.
- Blueberries: Fresh blueberries add sweet, juicy bites. You can use thawed frozen berries. Extra blueberries? Try them in small sheet pan pancakes, mini blueberry pie, or blueberry cobbler for one.
- For the Lemon Glaze: A simple mix of powdered sugar and lemon juice.
Recipe Variations
Try one of these easy variations to change up the flavor:
- Raspberry Lemon: Use 1/2 cup fresh raspberries instead of blueberries. Fold in gently, they’re delicate.
- Lemon White Chocolate Chip: Add 2 heaping tablespoons of white chocolate chips to the batter.
- Almond Lemon: Add a splash of almond extract and a sprinkle of sliced almonds.
- Orange Blueberry: Swap the lemon juice and zest with orange juice and zest.
- Streusel Topping: Combine 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon room temperature butter. Mix with a fork until crumbly and sprinkle over the batter before baking.
How To Make A Lemon Blueberry Muffin
See the recipe card below for ingredient amounts and full recipe instructions.
- Mix Wet Ingredients: In a bowl, whisk together melted butter, sugar, egg yolk, milk, lemon juice, lemon zest, and vanilla.
- Mix Dry Ingredients: In a separate bowl, stir together flour, baking powder, and salt.
- Combine: Gently fold the dry ingredients into the wet until just combined, do not overmix.
- Add Blueberries: Fold in the blueberries.
- Bake: Pour the batter into a greased 10-ounce ramekin. Bake at 350°F (177°C) for 15 minutes.
- Cool and Glaze: Let the muffin cool slightly. Meanwhile, whisk together powdered sugar and lemon juice for the glaze. Drizzle over the muffin before serving.
Baking Note: Oven temperatures can vary. If your muffin browns too quickly, reduce the baking time. If it’s underdone, add a few extra minutes. Keep an eye on it to ensure the best results.
Expert Tips
- Don’t Overmix: Mix just until combined. A few lumps are fine – overmixing can make the muffin tough.
- Fold in Blueberries Gently: This helps keep them from bursting in the batter.
- Grease the Ramekin: Coat your 10-ounce ramekin well to prevent sticking.
- 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.
Frequently Asked Questions
Yes, just thaw and drain them first to avoid excess moisture in the batter.
Yes, the muffin is delicious on its own, but the glaze adds extra lemon flavor and sweetness.
Yes, double the ingredients and use either two 10-ounce ramekins or one 5×5-inch baking dish.
This recipe makes one muffin, so there usually aren’t leftovers. If needed, cover and store at room temperature for up to a day.
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
RELATED: Recipes For Empty Nesters – The Joys Of Cooking For Two
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 oven to 400°F (200°C). Lightly grease a 10-ounce ramekin and set aside.
- In a medium bowl, whisk together melted butter and sugar. Add the egg yolk and whisk until smooth. Whisk in lemon zest, vanilla, milk, and lemon juice.
- In a small bowl, stir together flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared ramekin. Bake for 15 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on a wire rack.
- Make the Glaze: Mix powdered sugar with 1 teaspoon lemon juice and drizzle over the cooled muffin.
Notes
- Don’t Overmix: Mix just until combined. A few lumps are fine – overmixing can make the muffin tough.
- Fold in Blueberries Gently: This helps keep them from bursting in the batter.
- Grease the Ramekin: Coat your 10-ounce ramekin well to prevent sticking.
- 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.
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 have 1/2 cup buttermilk left over from another recipe, can I use some of this instead of regular milk?
Yes, you can use 3 tablespoons of buttermilk instead of regular milk. The flavor may be slightly more tangy if buttermilk is used but should still be delicious.
I don’t have fresh blueberries, but I do have some commercially frozen blueberries. Could I use the frozen? And would I have to thaw them first?
Yes, thaw them first.
It tastes good but the cooking time is off. I have made this recipe every morning for Ramadan and every morning I have to leave it in at least 30 minutes longer and 50 degrees hotter. I am not sure how everyone else is getting this fully cooked in 15 minutes.
That’s great you’re enjoying the recipe! Our oven, which is carefully calibrated, typically requires the specified cooking time. However, it’s quite common for oven temperatures to differ, leading to adjustments in cooking time and temperature. It sounds like you’ve discovered the perfect combination of time and heat for your oven, which is fantastic!
This little cake is amazing! It’s a perfect balance of lemon and blueberry and it’s not too sweet. I also love the texture that it has and it’s nice and moist. I only ate a third of it, so I’m spiking forward to having more tomorrow 🙂
I will definitely be making this again!
Thank you!
I made this recipe today, but doubled it (using one whole egg), but baked it in a 5″ square dish instead of 2 ramekins. It produced a not-too-sweet moist, light cake that we enjoyed. Enough for 2 more desserts for the 2 of us.
Can this be doubled, and if so what size pan? Thanks.
Yes. Double the ingredients and divide the batter between two 10-ounce ramekins or use one 5×5-inch baking dish that has a base area of 25 square inches.
Other alternative baking dishes if doubling the recipe:
4×6-inch dish
6×6-inch dish (this will yield a thinner muffin and will bake in a shorter amount of time)
6-inch round dish
Can I make this muffin in the instant pot?
I don’t do a lot of instant pot cooking and have not tested making a muffin in an instant pot.
I enjoyed this recipe very much but had a few too many blueberries for my preference. I will make again using 1/4 to 1/3 cup berries for the 1/2 cup.
Oh wow!!! This is SOOOOO GOOD!!! I love it!!
Another 5 star recipe from this site! Very moist and flavorful. I used two 4oz ramekins and one of those was a perfect serving size. And now I have another one for tomorrow!