The Best Small Batch Blueberry Muffins
I love nothing more than a really good blueberry muffin. But when I don't need a ton of pastries laying around, this recipe for one-bowl, small batch blueberry muffins is my #1 go-to. They're super flavorful, fluffy, and make just 6 tall & gorgeous muffins in about 30 minutes!
Equipment
- Standard cupcake pan
- Paper muffin or cupcake liners
Ingredients
- 60 grams unsalted butter, melted & cooled (¼ cup)
- 70 grams granulated sugar (⅓ cup)
- 1 large egg, room temperature
- 90 grams whole buttermilk (6 Tablespoons)
- 2 teaspoons pure vanilla extract
- 140 grams all-purpose flour, divided (1 cup + 2 ½ Tablespoons)
- 1 teaspoon baking powder
- ¼ teaspoon Kosher salt
- 160 grams blueberries fresh or frozen (1 ¼ cup)
- Raw sugar, for sprinkling
Instructions
- Preheat the oven to 400°F (204°C). Line a 12-cup cupcake pan with 6 liners, spacing them out so there is an empty cup in-between each liner. The extra airflow will help the muffins rise even taller. (See the post for a visual example.)
- Add the cooled, melted butter and granulated sugar to a medium mixing bowl. Whisk until smooth. Then, mix in the egg, buttermilk, and vanilla extract. Add 135 grams (1 cup + 2 Tablespoons) of all-purpose flour to the wet ingredients along with the baking powder and Kosher salt. Whisk until it's about 90% combined.
- Toss the blueberries with the remaining 5 grams (½ Tablespoon) of flour. Fold the blueberries into the batter just until there are no more streaks of flour. The batter will be a little lumpy, that's totally normal. Optional - cover the bowl and let the batter rest for 20-30 minutes. This will help make the muffins extra tall!
- Use a cupcake scoop to evenly divide the batter between the 6 muffin liners, filling them all the way to the top. Finish each muffin with a generous sprinkle of raw sugar.
- Bake the muffins at 400°F (204°C) for 5 minutes. Then, reduce the heat to 350°F (177°C) and bake the muffins for 13-14 more minutes, until an inserted toothpick has just a few moist crumbs. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
Notes
With small batch baking, I always recommend weighing ingredients with a scale instead of measuring cups. Even just a little extra flour can completely derail the recipe. But, if you don't have a scale, here's how to measure the flour. First, fluff it with a whisk. Spoon the fluffed flour into a measuring cup and level it off without packing it in.
If you don't have buttermilk, combine 85 grams (5 ¾ Tablespoons) of whole milk with 5 grams (1 teaspoon) of white or apple cider vinegar. Let it sit for 5-10 minutes, until it's lumpy.
I use ¼ teaspoon of Morton's Kosher salt in this recipe. If you use Diamond, increase it to ⅓-1/2 teaspoon.
If you're using frozen blueberries, let them defrost completely and pat them dry so they don't add extra liquid to the batter.
You want to fill the muffins all the way to the top. Unlike cupcakes, the muffins won't over-flow! But, if you want to stretch this into 8 muffins, you can just fill them about ⅔-¾ of the way.
Nutrition
Serving: 1muffinCalories: 242kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 54mgSodium: 197mgPotassium: 82mgFiber: 1gSugar: 15gVitamin C: 2mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!