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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
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 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.
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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 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 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.