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 butter over the insides while they’re hot and eat them warm. As well, they make a delightful afternoon snack for both kids and adults.
Small Batch Blueberry Muffin Recipe
I love that this recipe requires just one bowl and a couple of minutes to stir together.
I make standard size muffins and they bake in 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 clean up, 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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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
- 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.
- Add milk, beaten egg, 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.