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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.

Small-batch Blueberry Muffins

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.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4 muffins
Calories 229 kcal
Author Tracy

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

  1. Preheat your oven to 375°F and line a muffin tin with 4 liners.

  2. In a small bowl, whisk together flour, baking powder, and salt.

  3. 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.

  4. 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.

  5. 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.

  6. Cool in the pan for 5 minutes before transferring to a cooling rack.

Recipe Notes

*If you don't have sanding or another large-granule sugar, you can use regular granulated sugar for topping.