Big bakery style Lemon Blueberry Muffin recipe is loaded with plump, sweet blueberries and tart lemon juice. Baked in a ramekin, this delightful muffin is topped with a sweet and tangy lemon glaze. Recipe + How To Video.
Lemon Blueberry Muffins
When temperatures begin to rise and I start to put away our winter clothing, my thoughts always seem to turn to bright, citrusy lemon desserts, breads and muffins.
Lemons remind me of warm springtime weather and this is the time I begin to crave the lovely tartness of lemons on a daily basis.
I’ve just returned from Southern California where I spent a week working and exploring the area. While shopping at the local market in Newport Beach, I discovered the biggest, juiciest lemons I’ve seen in a long time.
Unfortunately, I can’t seem to get plump, juicy lemons like those in the Houston area at the moment but I love lemons just the same.
Those fat California lemons inspired this delightful Lemon Blueberry Muffin recipe which I’m so excited to share with you today.
I absolutely love single serving muffins and it seems you do too. After reading all of the positive comments I received from the Maple Walnut Muffin I posted in the fall, I couldn’t wait to create another mini muffin recipe for you.
This lemon muffin is so incredibly delicious! It’s got a tender texture and a wonderfully buttery flavor with just the right balance of tart and sweet.
If you love blueberries, you’ll be glad to know that you’re likely to find juicy blueberries in every single bite.
Ingredients needed for a Lemon Blueberry Muffin:
- 1 egg yolk
- lemon juice
- lemon zest
- vanilla extract
- baking powder
- powdered sugar
- lemon juice
This lemon blueberry muffin is made by creaming together butter, sugar, an egg yolk, milk, lemon zest, lemon juice and a touch of vanilla.
In a separate bowl, mix together flour, baking powder and a pinch of salt.
Mix the dry ingredients and the wet ingredients together, then stir 1/2 cup of blueberries into the batter.
Pour the batter into a lightly greased ramekin or other dish of similar size (see below for information on baking dishes used). Bake in the oven for 15 minutes.
After baking, remove the lemon blueberry muffin from the oven and allow to cool for a few minutes. Make a lemon glaze by whisking together powdered sugar and lemon juice. Drizzle the glaze over the top of the muffin.
Grab a spoon and enjoy!
What Baking Dish Should I Use For A Single Serving Muffin?
For this Lemon Blueberry Muffin recipe, I use an 8-ounce ramekin which measures 4-inches in diameter and is 2-inches tall. If you happen to have smaller ramekins, use those and divide the batter between them.
Pro Tip: Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
You can also use mini loaf pans that also hold about 8-ounces.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
To see examples of the dishes used at One Dish Kitchen, please visit our Store page.
Other Single Serving Muffin Recipes
Don’t Throw That Egg White Away…
Be sure to save the egg white and don’t throw it away. You might like to use the egg white in any one of these fantastic small batch recipes…
Lemon Blueberry Muffin Recipe + Video
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons butter , melted
- 3 tablespoons sugar
- 1 large egg yolk
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 1/2 cup blueberries
FOR THE LEMON GLAZE
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
How To Video
- Heat oven to 400 degrees F (200 degrees C). Grease a small 8-ounce ramekin or baking dish of similar size. Set aside.
- In a small bowl, mix together the flour, baking powder and salt. Set aside.
- In a separate medium-sized bowl, stir together the melted butter and sugar. Add in the egg yolk and whisk until completely blended. Whisk in the lemon zest, vanilla, milk and lemon juice.
- Stir the dry ingredients into the wet ingredients and mix until combined.
- Gently fold in the blueberries.
- Pour batter into prepared ramekin. Bake for 15 minutes or until top is golden and center is completely cooked when a sharp knife is inserted in the center.
- Remove ramekin from the oven and place on a rack to cool.
- Whisk together the powdered sugar and 1 teaspoon of lemon juice. Drizzle over top of muffin.
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.
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