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.
Kristy says
Delicious! I made these for my husband for breakfast! He devoured them. I love that it makes 4 muffins and I don’t have leftovers.
Temara says
I’ve made these many times before & I love them! But, I was wondering if I could use self rising flour?
Diane says
Worked fine with cottage cheese instead of sour cream. A very nice muffin. Next time I will cut the sugar back a little.
Aike says
Hi Tracy,
Do these freeze well? If so, how would you freeze them? I would like to make them for my son to take to school. Could I just pop them in his lunchbox frozen and then they would he defrosten for lunchtime (4 hours later)?
Meri says
Are these standard sized muffins or mini muffins? It is difficult to determine in the pic?
Tracy says
They’re standard size.
MixyMilk says
So good I made a 2nd batch before the 1st was even done. Recipe as written yielded 6 full-size muffins; any more batter would have overflowed cups. My substitutions: 1/4 c gluten free baking flour + 1/4 almond flour; 2 tbsp unsweetened applesauce + 1 tbsp neutral oil; 1/4 tsp almond oil (in place of vanilla); replaced sour cream with plain organic Kefir. I suspect this last makes the batter even lighter. Used a tiny splash of lemon oil + zest. Before mixing dry + wet ingredients, toss washed + dried blueberries in dry flour + baking powder to prevent sinking. Delicious + done in a pinch! Thank you, Tracy!
Juleene says
These came out great! I used King Arthur Gluten free flour (1:1) and they came out with great texture! I really like how they are so quick to put together. I did use 1 drop of Doterra Lemon essential oil instead of zest and it worked. For baking, I put them at 425° F for 5 minutes, and then lowered it to 375° for 10 minutes. That’s just a muffin method that I liked, and it worked!
Temara says
I love this recipe, but I was wondering do you have one for raisin bran muffins?
Tracy says
So glad you enjoyed the recipe!! I don’t have a raisin bran one though. Sorry!!
Tracy says
This recipe is the perfect size measurement for half of a 3 oz. box of blueberries. Fits a mini 12 ct. muffin tin perfectly. The muffins are tender and so moist. The ingredients are staples that most everyone has on hand. So happy that I found this wonderful recipe. Thanks Tracy
Tracy says
Thank you!! I’m so glad you enjoyed them!
Fern says
I have made this recipe many times using blueberries but this morning i didn’t feel up to digging through the big freezer to find more berries. I had red raspberries handy so i used those instead. They turned out just as tasy as the blueberry muffins. Thank you again for this quick tasty recipe.
Tracy says
So glad they worked out for you, Fern!!
Cat says
Easy & delicious. I only had 2 Tbsp of sour cream on hand, so I mixed it with a little heavy cream to make 3 Tbsp. Thanks for the small batch recipe!
Tracy says
Thanks, Cat! So glad you enjoyed them!!
Deborah Benigni says
This has been my go-to muffin recipe during this time! I just love it! Perfect size and great flavor — plus super easy!
Usually I do the blueberry, but this morning I did blackberry with brown sugar on top — soooooo yummy!!!
Fern says
Perfect amount of perfect muffins! With just the two of us it’s too much to make a whole batch of muffins. Can’t eat them fast enough. This was just right to enjoy with our Saturday morning coffee. This recipe is a keeper.
Tracy says
Thanks, Fern!!
Megan says
These are not only the best blueberry muffins I’ve ever made, they’re possibly the best blueberry muffins I’ve ever eaten. I love blueberry muffins, and I’ve had a lot of them, but these are at the very top!
I also love that they’re easy and quick to make and that you include the ingredient weights in addition to volume.
Thanks for a wonderful recipe.
Tracy says
Thank you so much, Megan! That makes me so happy to hear!!
Sarah says
This muffins are really good! I substituted half the oil for applesauce and used half oat flour/half GF flour and they came out great. I didn’t use lemon, but I definitely will next time. I was thinking of tossing the blueberries in lemon juice before incorporating them into the batter as well. Can’t wait to make them again!
Tracy says
Thanks, Sarah!! I’m so happy to hear these work with those substitutions!!
Erin says
This recipe was very tasty and was a perfect substitute for GF flour as well!!(cup4cup from Target)
Tracy says
So glad you enjoyed them, Erin! Thanks for sharing the GF substitute!!