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A lemon blueberry muffin in a ramekin topped with sugar glaze on a metal tray surrounded by blueberries, two lemon halves, and a big yellow flower.
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4.83 from 23 votes

Lemon Blueberry Muffin For One

This single lemon blueberry muffin is soft, fluffy, and filled with fresh blueberries. Topped with a sweet lemon glaze, it's the perfect small treat.
Prep Time10 minutes
Cook Time15 minutes
Cool5 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Keyword: blueberry lemon muffin, blueberry muffin, lemon blueberry muffin, lemon muffin
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.

Video

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.
 
If doubling this recipe, double the ingredients and use either two 10-ounce ramekins or one 5x5-inch baking dish.

Nutrition

Serving: 1serving | Calories: 722kcal | Carbohydrates: 114g | Protein: 11g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 661mg | Potassium: 226mg | Fiber: 3g | Sugar: 62g | Vitamin A: 1077IU | Vitamin C: 7mg | Calcium: 220mg | Iron: 4mg

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