Small Batch Blueberry Muffins
Moist Small Batch Blueberry Muffins without sour cream is a 6 muffin recipe bursting with fresh blueberries in every bite. Made with a hint of lemon, these homemade blueberry muffins are scaled down for small households.
As mentioned in my waffles for two post, I realized I’m missing a lot of classic small batch recipes on the blog.
Today we’re talking about small batch muffins. I have small batch banana muffins, chocolate banana muffins, and lemon muffins, but not Small Batch Blueberry Muffins.
They’re soft and moist homemade blueberry muffins made with fresh blueberries and a hint of lemon zest.
What makes my small batch muffins different than other recipes out there is the recipe uses 1 whole egg, making 6 muffins. I saw similar recipes using only egg whites.
Not wanting to deal with what to do with egg whites, I made sure this blueberry muffin recipe used a whole egg.
I also didn’t use sour cream because I usually don’t have any on hand for such a small amount.
But don’t fret! My blueberry muffins from scratch are still juicy and moist between using whole milk and not overbaking them.
Ingredients For Small Batch Blueberry Muffins
Here’s what you need to make your blueberry muffins from scratch:
- All-purpose flour Adds structure so your muffins don’t fall apart. Don’t overmix the batter or they’ll become tough.
- Baking powder: Helps the muffins rise
- Salt: Seasons the batter
- Butter: Creaming softened butter instead of melting it leads to a fluffier muffin texture rather than a dense one.
- Sugar: In addition to sweetness, sugar also helps keeps muffins moist as well as contributes to their golden brown color.
- Lemon zest: Adds a bit of brightness to the batter
- Egg: Use 1 standard large egg at room temperature.
- Vanilla: Flavors the batter
- Milk: Make sure you’re using whole milk as the fat ensures a moist muffin.
- Blueberries: For best results, use fresh blueberries. You can substitute frozen as long as they’re thawed and drained.
How To Make Blueberry Muffins
Here’s how to make small batch blueberry muffins:
- Whisk flour, baking powder, and salt.
- Cream butter, sugar, and lemon zest until smooth.
- Beat in egg and vanilla.
- Add the dry ingredients alternately with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
- Fold in blueberries tossed with a bit of flour then divide among 6 muffin liners.
- Bake at 400F for 20-22 minutes or until a toothpick comes out clean.
Homemade blueberry muffins are best eaten the day they’re made. However, you can store leftovers in airtight container for up to 4 days.
How To Freeze Blueberry Muffins
Cool muffins completely then place on a cookie sheet or plate in a single layer. Freeze uncovered until firm, about 30-60 minutes. This will keep the muffins from sticking to each other.
Cover individually in plastic wrap then transfer to a freezer bag. Freeze for up to 3 months.
Small Batch Blueberry Muffins FAQ
Yes, but it’s important they’re thawed and brought to room temperature so the muffins will rise properly. Make sure the blueberries are well drained of any excess liquid!
Yes. Choose another similar berry such as raspberries, blackberries, or even chopped strawberries.
Yes. The bake time will be slightly faster, so check on them after 15 minutes. 1 muffin makes 3 mini muffins, so with my small batch blueberry muffin recipe you’d get 18 mini muffins.
More Blueberry Recipes
Got more blueberries to use up? Check out these other blueberry recipes:
- Blueberry Cobbler For Two
- Blueberry Jam Without Pectin
- Small Coffee Cake recipe using fresh blueberries
- Blueberry Turnovers
Small Batch Blueberry Muffins
Moist Small Batch Blueberry Muffins without sour cream is a 6 muffin recipe bursting with fresh blueberries in every bite.
Ingredients
- 1 cup + 1 teaspoon all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/2 cup granulated sugar
- 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
- 1 teaspoon lemon zest
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk, room temperature
- 1/2 cup fresh blueberries, room temperature
Instructions
- Preheat oven to 400F. Line a muffin pan with 6 paper liners.
- In a medium bowl, whisk together 1 cup flour, baking powder, and salt.
- In a large bowl mixing bowl on medium-high speed (with the paddle attachment if using a stand mixer), beat together the sugar, butter, and lemon zest until smooth and creamy, about 1 minute.
- Scrape down the bowl then beat in the egg and vanilla until incorporated.
- On the lowest speed possible, add the flour mixture alternately with the milk, adding the flour in 3 additions and milk in 2 additions (begin and end with dry ingredients).
When the flour is about 90% incorporated, stop the mixer and switch to a rubber spatula. Finish adding the flour by hand as you don't want to overmix the batter. - Toss blueberries with remaining 1 teaspoon flour then gently fold into the batter with a rubber spatula.
- Transfer the batter evenly to the paper liners, filling them almost to the top. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then remove to a wire rack to cool completely.
Muffins are best eaten the day they're made. Store in an airtight container at room temperature for up to 4 days.
Notes
- It's best to use fresh blueberries. However, you can substitute frozen blueberries. Thaw them completely and drain of any excess liquid.
- Enjoyed the recipe? Check out my Small Batch Banana Muffins and Lemon Muffins.
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