This Single Serve Blueberry Muffin recipe is a super small batch muffin recipe that makes only two blueberry muffins. It's a great small batch baking recipe that can be made with fresh or frozen blueberries.
⭐Why I Love It:
- Super Small Batch Muffin Recipe - I love that this single serve muffin recipe makes just two muffins so I can satisfy my craving without having to make an entire dozen or two in a full batch recipe. Some other favorite single serve breakfast recipes are these Single Serve Pancakes or Single Serve Banana Bread.
- No Mixer Needed - Because it's such a small amount of muffin batter, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Fresh or Frozen Blueberries - I love that you can use either in this recipe! For another small batch recipe using blueberries, try this Single Serve Blueberry Crisp!
🥘Ingredients
- Melted Butter - Bonus that using melted butter means you don't need to soften butter in advance!
- White Granulated Sugar
- Egg Yolk - Using only the egg yolk helps keep the recipe small.
- Milk - I used whole milk for the best flavor! But you can use another milk.
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Powder - This is the leavener to help the cupcakes rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- Fresh or Frozen Blueberries - If you have lots of extra blueberries, try making this Blueberry Almond Smoothie to pair with your muffin for breakfast.
- Optional - Course Sugar For Topping - I like to use Raw Turbinado sugar to sprinkle on top before baking to give the muffins a crunchy top.
See the recipe card for full information on ingredients and quantities.
🔪How To Make a Single Serve Blueberry Muffin
This recipe for Single Serve Blueberry Muffins is easy to mix up with no mixer in one bowl. You can also use other mix-ins like in this Single Serve Chocolate Chip Muffin recipe!
Photo 1 - Whisk together the melted butter and sugar until combined. Add the egg yolk, vanilla, and milk and whisk until combined.
Photo 2 - Stir in the dry ingredients (flour, baking powder, salt) and fold in the blueberries.
Photo 3 - Divide batter between the two muffin cups. Sprinkle with course sugar, if using.
Photo 4 - Bake until the tops are getting golden brown and a toothpick inserted comes out clean or with moist crumbs.
💭Recipe Tips
- Don't Over Bake - The key to a moist muffin is to not over bake it! Muffins are done when a toothpick inserted comes out clean or with a few moist crumbs.
- Top with Course Sugar - This is the key to getting those crunchy tops like at your favorite bakery!
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only an egg yolk helps keep the muffin recipe super small. You can use the leftover egg white in this Single Serve Confetti Cupcake recipe.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour in the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
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PrintRecipe
Single Serve Blueberry Muffins
This Single Serve Blueberry Muffin recipe is a super small batch muffin recipe that makes only two blueberry muffins. It's a great small batch baking recipe that can be made with fresh or frozen blueberries.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 muffins
- Category: Single Serve, Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 2 tablespoons unsalted butter, melted
- 3 tablespoons white granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ cup milk, I used whole milk
- ½ cup all purpose flour, spoon and level measured
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ cup blueberries, fresh or frozen
- Optional - Course Turbinado Sugar for topping
Instructions
- Prep - Preheat oven to 400 degrees F and line two standard muffin cups with liners.
- Wet Ingredients - In a mixing bowl, whisk together the melted butter and sugar until combined. Add the egg yolk, vanilla, and milk and whisk until combined.
- Add Dry Ingredients - Stir in the dry ingredients (flour, baking powder, salt) and fold in the blueberries.
- Add to Muffin Pan - Divide batter between the two muffin cups. Sprinkle generously with the course sugar, if using.
- Bake - Bake for 17-22 minutes or until the tops are getting golden brown and a toothpick inserted comes out clean or with moist crumbs.
- Enjoy - Allow to cool for at least 10 minutes before enjoying!
Notes
Spoon and Level Method - Best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour in the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top.
Nutrition
- Serving Size: 1 muffin
- Calories: 343
- Sugar: 22.5 g
- Sodium: 176.8 mg
- Fat: 14.2 g
- Carbohydrates: 48.6 g
- Fiber: 1.3 g
- Protein: 5.9 g
- Cholesterol: 123.4 mg
Kathleen Hansen says
This is one of my favorite recipes to make when I have some blueberries to use up!