This easy Lemon Blueberry Muffin recipe is the only muffin recipe you need! This big bakery style muffin is loaded with plump, sweet blueberries and topped with a lovely lemon glaze. Baked in a ramekin, this single serving muffin can be ready in minutes. Recipe + Video included.
This is the time of year when I start to crave lemons. There’s something about the warm weather that makes me want to bake lemony desserts, breads, and muffins. When this happens, this lovely Lemon Blueberry Muffin is always one of the first lemon treats I make.
It’s one of my absolute favorite muffin recipes. This lemony blueberry muffin is easy to make, filled with just the right amount of plump, juicy blueberries, and has the right balance of tartness and sweetness. It’s muffin perfection!
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.
These California lemons were the size of the palm of my hand and filled with juice. I picked up a few and used them at my apartment during the week. I added them to my Strawberry Lemonade, drizzled lemon juice over salmon and added slices to my drinking water.
Unfortunately, I can’t seem to get plump, juicy lemons like those in the Houston area right now but I love buying and using lemons just the same.
Lemon Blueberry Muffin
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 wonderful 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.
How To Make A Lemon Blueberry Muffin
Making a single lemon blueberry muffin is easy.
Ingredients In A Lemon Blueberry Muffin
To make one muffin, you will need:
- 1 egg yolk
- lemon juice
- lemon zest
- vanilla extract
- baking powder
- powdered sugar
- lemon juice
How To Make A Lemon Blueberry Muffin
Follow these easy steps to make the best lemon blueberry muffin:
Cream 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!
For this Lemon Blueberry Muffin, I use a ramekin that holds 8-ounces of batter. I also use mini loaf pans that also hold about 8-ounces. If you happen to have smaller ramekins, use those and divide the batter between them.
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.
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…
Other lemon recipes you might enjoy:
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
- 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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