These Small-batch Blueberry Muffins are fabulous little muffins. They are soft and moist, with lots of blueberries and just a hint of lemon in the batter.
I’ve been trying to round out my collection of small-batch muffin recipes these last couple months. So far on the site, I have these Apple Crumb Muffins, Small-batch Banana Muffins, Small-batch Chocolate Chocolate Chip Muffins, Small-batch Chocolate Banana Muffins, Pumpkin Streusel Muffins, and Small-batch Orange Muffins, but what I didn’t have (until now) was a small-batch Blueberry Muffin recipe. And what muffin collection is complete without one of those?
I go back and forth on what my favorite muffin flavor is, but blueberry is always one of the top contenders. Maybe because they’re such a classic, maybe because they are so pretty, or maybe just because they taste so damn good. If you like muffins, you probably like blueberry muffins, because that’s just how the world seems to work.
And these blueberry muffins are fabulous little muffins. They are soft and moist, with lots of blueberries and just a hint of lemon in the batter. They’re topped with a bit of crunchy sugar and bake up with big, beautiful muffin tops.
This small-batch muffin recipe will make just four muffins, perfect for you and someone special. They’re wonderful warm, broken open with a little butter spread over the insides, or they make a pretty delightful snack if you want to wrap one up and slip it in your bag before work.
You can’t really go wrong with blueberry muffins. 🙂
More Small-batch Breakfast Ideas
- Small-batch Cinnamon Rolls
- Buttermilk Pancakes for Two
- Crispy Waffles
- Pancakes for One
- Banana Pancakes
This recipe uses just one egg white. Check out these Egg Yolk Recipes for ideas on what to do with the leftover egg yolk.
Small-batch Blueberry Muffins
Ingredients
- 1/2 cup (60g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 3 tablespoons vegetable oil
- 1 large egg white
- 3 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon zest optional but extra delicious
- 1/3 cup blueberries
- 1 teaspoon sanding sugar for topping*
Instructions
- Preheat your oven to 375°F and line a muffin tin with 4 liners.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, whisk together sugar and oil. Add egg white, sour cream, vanilla, and lemon zest. Whisk until smooth. Stir in flour mixture until just combined (do not over mix!). Fold in blueberries.
- Divide batter between prepared muffin cups, filling each just under 2/3 full. Sprinkle 1/4 teaspoon sanding sugar over the tops of each muffin.
- Bake for 17 to 21 minutes, until a toothpick inserted into the center comes out with just a few dry crumbs and when gently pressed, the top of the muffin springs back.
- Cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Cheryl Evans says
Made these muffins this morning, Quick, easy and delicious!! Thank you!
Anita Borthwick says
Love this recipe Tracy. I make these and your banana choc chip to sell in my cafe and they are always a hit. Will be trying the apple and cinnamon next. Thank you.
Tracy says
Sorry this reply is so lake, Anita! I totally missed your comment. So glad to hear they are a hit! Hope you enjoy the apple cinnamon ones! And for using up the extra egg yolks, check out this post it has a ton of egg-yolk-only recipes: https://bakingmischief.com/2019/01/18/egg-yolk-recipes/
Freddie says
Love this and all your recipes I’ve tried. I have made this recipe twice now, the last one in a 5 x 7 Pyrex dish. I have never been happy with the blueberry recipes tried in the past but this one is light and delicious. The small batch recipes are also much appreciated. I love to bake but usually ended up throwing out and/or freezing half a dozen muffins from regular recipes.
Tracy says
Thanks, Freddie! I’m so happy you’re enjoying the recipes!
Laurel says
Could I leave sour cream out? I’m making these for a luncheon but my friend cannot have sour cream, buttermilk or yoghurt! Is there something else I could use?
Tracy says
Hi, Laurel, without further recipe testing, I couldn’t recommend a substitute for sour cream in this recipe. All the things I would use instead, are the things you mentioned. Sorry!
Laurel says
Thank you for your reply. I’m definitely making them as written for me!
Tracy says
Hope you enjoy them, Laurel!
Terisa says
Can I use almond extract I’m out of vanilla
Tracy says
Absolutely. Just cut the amount to 1/8 to 1/4 teaspoon, depending on how much you like the flavor of almond extract. Hope you enjoy the muffins!
S says
I have been looking for a decent muffin recipe for a long time now, I finally found it, the tops on these rise so perfectly.
I used chocolate chips instead of blueberries, added butter and a splash of milk instead of oil and loved these.
Thank you!
Tracy says
So glad you enjoyed them!
Tyranny Rae says
On another recipe you said if it is double
Instead of using two egg whites
That you can use a whole egg instead
Can I do that with this recipe too?
(When I double it?)
Thank you
Tracy says
That should work just fine!
Jean says
Tracy, is there anyway we could even get recipes for six muffins? This is a small batch to me as well and it works for my family. I’m not sure how to double the recipes that you have here so is there anyway that you could post recipes for four and six batches of muffins? It’s just me and my husband and 6 count works for our work week.
Tracy says
Hi, Jean, for this recipe, to make six muffins, you have split an egg white, so I would just double the recipe to make 8 instead. You can change the recipe yield by hovering over the number of servings in the recipe (or click if you are on mobile) and slide the slider up. Hope that helps!
Dawn - Girl Heart Food says
I love blueberry and lemon together! Such a fantastic combination! Would love to start my day with one of these delicious bites 🙂 P.S. We saw Atomic Blonde and loved it! Would actually love to watch again. Really enjoyed the soundtrack too!
Tracy says
Thanks, Dawn!! And yay!! So fun, right!? And I totally agree, the sound track was soooo good.
Carolyn Boyer says
Nutritional value of recipes..on a no salt…no fat …..low sugar diet…..I love all of your recipes..since I cook only for myself….
Tracy says
Thanks, Carolyn! That makes me so happy to hear!
Bethany says
Love the idea of a small batch muffin recipe. They look delicious!
Tracy says
Thanks, Bethany!!
Laura says
Great recipe I love the idea of the lemon zest, they look deliciously yummy
Tracy says
Thanks, Laura!!
Brian Jones says
Awesome, so great to see a smaller recipe for baked goods a great one too… I don’t bake often for the very reason that most recipes feed a mountain and scaling down in a linear fashion does not work with stuff involving eggs!
Tracy says
Yes, eggs are always a conundrum when scaling down recipes! Thanks, Brian!
Sandra Fisher says
You can substitute eggs with sour cream. 1 tbsp = 1 egg. I often do it as I am allergic to eggs.
Ginny says
Those are so pretty and packed full of blueberries. I really appreciate the small batch recipe too!
Tracy says
Thank you, Ginny!!
Diana says
Nothing beats good blueberry muffins. I like to add lemon zest as well as it adds so much to the flavour.
Tracy says
Agreed! Thanks, Diana!
Deanna says
I love blueberry muffins!!! This looks soooo yummy!!!!!!!!!!
Tracy says
Thanks, Deanna!