Small Batch Blueberry Muffin Recipe

Small Batch Blueberry Muffin Recipe makes just six delicious muffins that are packed with blueberries.
Course Breakfast, Breakfast. Snack., brunch, Snack
Cuisine American/Southern
Keyword Blueberries, muffins
Prep Time 4 minutes
Cook Time 18 minutes
Servings 6 muffins
Calories 225kcal



  • 3 tablespoons vegetable oil
  • 1/4 cup granulated sugar
  • 1 large egg at room temperature
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon 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)


  • 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, 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.


Calories: 225kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 81mg | Potassium: 68mg | Fiber: 1g | Sugar: 18g | Vitamin A: 97IU | Calcium: 46mg | Iron: 1mg