Small Batch Blueberry Muffin Recipe
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Small Batch Blueberry Muffin Recipe are incredibly soft and moist and packed full of blueberries. A fabulous recipe for two people!
I enjoy making the boys a homemade breakfast every morning, but all my muffin recipes made 12 or more. I got tired of the extras not being eaten. Therefore, I set out to make a small batch muffin recipe.
This small-batch muffin recipe will make six muffins, perfect for two people. I prefer to spread
Small Batch Blueberry Muffin Recipe
I love that this recipe requires just one bowl and a few minutes to stir together.
I make standard-size muffins, and they bake for 16 to 18 minutes. Of course, you can make mini-muffins. Mini-muffins bake in 10 to 14 minutes if you want them even faster!
Additionally, to save time on cleanup, I use paper cupcake liners.
If you want a little more sweetness, you can add a streusel before baking or glaze to the top after they’re cooked.
You can substitute any berry for the blueberries. If you go with peaches, strawberries or another large fruit, cut the fruit into smaller pieces before you mix them into the batter.
Finally, you can use either fresh or frozen berries for this recipe. I find that frozen blueberries are cheaper. I like the fact that I can keep frozen berries longer too.
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Small Batch Blueberry Muffin Recipe
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Equipment
Ingredients
- 3 tablespoons vegetable oil
- 1/4 cup granulated sugar
- 1 large eggs at room temperature
- 1/2 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons buttermilk or sour cream
- 1/2 cup blueberries fresh or frozen (frozen do not have to be thawed)
Instructions
- Preheat oven to 400°
- Line a muffin tin with six muffin liners. If you're using a 12-tin muffin tin, use the 6 in the center.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, beaten egg, vanilla, and oil to the dry ingredients. Stir until combined, don't over mix.
- Stir in berries until just incorporated, don't overmix.
- Using a spring-release scoop, scoop batter into prepared muffin tin, and bake for 16-20 minutes.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This was the first time making this recipe, they turned out great. I did have to use yogurt since I didn’t have any mike or sour cream on hand. I was thinking next time I will use orange extract instead of vanilla for a little twist on the flavor.
Easy recipe for me! I love the small batches and this recipe rocks! I added a bit of cinnamon & sugar on top. In the oven now, Thank you!
They are beautiful. Went blueberry picking and mine are rather large so some are popping through, just makes them look even better, it is taking thus far 27 min at 375 but they are rising high too. I followed the recipe exactly, but I have a small convection oven so I have to watch it and test often…YES! GREAT. TOOK 27 MIN. Can’t wait to eat them. My husband wants me to drizzle icing (powder sugar and lemon juice) he has a real sweet tooth, but I am so pleased with this recipe for the size especially. Thank you so much Paula. Jeanette, Alabama.
So happy y’all enjoyed them!!
I love blueberry muffins & these were so easy. Mine didn’t seem to rise much above the top of each paper liner & my baking soda was fresh, maybe I’ll try a little more next time or else make 5 larger ones instead of 6. They were yummy!
These muffins were PERFECT! Golden and light as air. I used a blend of granulated sugar and Truvia white sugar substitute as we have to watch the sugar in our household. I used sour cream, not buttermilk.
Great recipe for my little toaster oven while my oven awaits repairs. Only suggestion is that you include when to add the vanilla. (I forgot because it wasn’t mentioned.)
Thank you! I’ll correct that!