Lemon Blueberry Muffin For One
Big bakery style Lemon Blueberry Muffin For One. A single muffin loaded with plump, sweet blueberries and tart lemon juice. Baked in a ramekin, this perfectly sweet muffin is topped with a sweet and tangy lemon glaze. Perfect for breakfast, a snack or dessert.
Servings: 1 person
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons salted 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 10-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.
This recipe yields 1 jumbo sized muffin made in a 10-ounce ramekin.
You can reduce the calorie amount to 425 by leaving off the lemon glaze.
Serving: 1big muffin | Calories: 752kcal | Carbohydrates: 106g | Protein: 11g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 245mg | Sodium: 522mg | Potassium: 396mg | Fiber: 3g | Sugar: 62g | Vitamin A: 1035IU | Vitamin C: 22mg | Calcium: 163mg | Iron: 3.6mg