I bake these when the fruit on my counter looks smug and I want a warm muffin without making a mountain of dishes. This batch makes a cozy six. The crumb stays soft. The tops sing with a little crunch. I call that a win. We lean classic and simple. Think bakery blueberry muffin recipe vibes with friendly pantry stuff. If you chase the best blueberry muffins recipe like I do, you will taste tender cake and bright berries in every bite. A hint of lemon keeps things lively. If you keep a sourdough jar, there is a note for a sourdough blueberry muffins recipe twist that works. Love options. Try a light zest for a lemon blueberry muffins recipe feel or keep it straight and let the berries lead. Either way it lands in Blueberry Recipes heaven. It fits blueberry desserts recipes goals for weeknights and slow mornings. It also hits fresh blueberry recipes season when the market berries look like little sapphires.
Table of Contents
- 1) Key Takeaways
- 2) Easy Small Batch Blueberry Muffins Recipe
- 3) Ingredients for Small Batch Blueberry Muffins
- 4) How to Make Small Batch Blueberry Muffins
- 5) Tips for Making Small Batch Blueberry Muffins
- 6) Making Small Batch Blueberry Muffins Ahead of Time
- 7) Storing Leftover Small Batch Blueberry Muffins
- 8) Try these Breakfast recipes next
- 9) Small Batch Blueberry Muffins
- 10) Nutrition
1) Key Takeaways
I bake for comfort and calm. These muffins stay tender with bright bursts of fruit. The steps stay short. The cleanup stays light.
The batter holds quick pantry items. The method needs one bowl for wet and one bowl for dry. Fold and scoop. Warm muffins meet the plate soon.
I share this on Nancy Cooks from Nancy. Find the home base at https://www.nancycooks.com. The plan serves a small crew and fits busy mornings.
2) Easy Small Batch Blueberry Muffins Recipe
I keep Blueberry Recipes close. Blueberry Recipes bring joy on quiet mornings. The first whiff feels like a hug that knows me well.
The crumb stays soft and light. The tops set with a gentle crust. I chase bakery blueberry muffin recipe flavor with simple steps at home.
On long weeks I pull this out and smile. The best blueberry muffins recipe in my book needs steady heat and a fresh zest note. Friends call these reliable and I nod.
3) Ingredients for Small Batch Blueberry Muffins
All purpose flour I use a scoop and level. The flour gives soft structure and a tender bite that stays light.
Baking powder This lifts the batter so the tops crown. The crumb turns airy with a clean rise.
Fine salt A small pinch wakes the sweet notes. Every berry pop tastes brighter.
Granulated sugar I keep the mix modest. The sugar brings a crisp edge on top.
Large egg Room temp helps the mix come together fast. The crumb turns plush.
Milk or plain yogurt Both work. The batter turns smooth and scoop friendly.
Neutral oil or melted butter Oil gives softness. Butter gives a cozy note. I pick what the pantry offers.
Vanilla extract A small splash brings warmth that hugs the fruit.
Fresh lemon zest A little zest tilts the muffin toward lemon blueberry muffins recipe bliss.
Fresh blueberries I pat them dry. This keeps the batter even and the crumb clean.
4) How to Make Small Batch Blueberry Muffins
Step one Heat the oven to a steady three seven five. Line six wells. Lightly grease so the sides release with ease.
Step two Mix flour baking powder and salt in a bowl. In a second bowl whisk sugar egg milk and oil. Add vanilla and a touch of zest.
Step three Fold dry into wet with a gentle hand. The batter should look thick and smooth. Stop when streaks fade.
Step four Add the blueberries. Turn the spatula a few times so the fruit stays whole. Scoop into the wells.
Step five Bake until the tops spring back and a pick comes out with a few crumbs. Rest five minutes. Move to a rack for a soft cool.
5) Tips for Making Small Batch Blueberry Muffins
Keep the batter thick. Thin batter lets fruit sink. A thick scoop holds berries in place and gives even bites.
Toss very juicy fruit with a pinch of flour. The crumb stays neat. The bite stays clean from top to base.
For a sourdough blueberry muffins recipe path swap part of the milk for starter and trim the flour a touch. For a bakery look sprinkle a spoon of sugar over each top before the bake.
6) Making Small Batch Blueberry Muffins Ahead of Time
I mix the dry items and set them aside in a jar. I whisk the wet right before baking. The batter comes together fast when time runs tight.
For a chill morning I bake at night. The texture stays soft by day two. Warm for a minute to bring back that fresh edge.
This fits a blueberry recipe collection on my site. I tag it under Blueberry Recipes so readers can find it with ease and slot it next to fresh blueberry recipes ideas.
7) Storing Leftover Small Batch Blueberry Muffins
Let the muffins cool to room temp. Place them in a box with a loose lid for a small vent. The tops keep a light crisp.
Store on the counter for a day. For longer keep them in the fridge. Warm before serving so the crumb turns soft again.
These join my blueberry breakfast recipes on Nancy Cooks. They sit near blueberry desserts recipes for sweet plans at night.
8) Try these Breakfast recipes next
9) Small Batch Blueberry Muffins
Small Batch Blueberry Muffins Blueberry Recipes
Ingredients
- 1 and 1 by 4 cups all purpose flour
- 2 tsp baking powder
- 1 by 4 tsp fine salt
- 1 by 2 cup granulated sugar plus 1 tbsp for topping
- 1 large egg room temp
- 1 by 2 cup milk or plain yogurt room temp
- 1 by 4 cup neutral oil or melted butter cooled
- 1 tsp vanilla extract
- 1 tsp fresh lemon zest optional
- 1 by 1 by 4 cups fresh blueberries patted dry
Instructions
- Heat the oven to 375 F. Line a 12 cup muffin tin and use only six wells. Lightly coat the six with oil spray.
- Whisk flour baking powder and salt in a bowl. In a second bowl whisk sugar egg milk oil and vanilla until smooth. Stir in lemon zest.
- Add the dry mix to the wet mix. Fold with a spatula until no dry streaks remain. The batter looks thick and scoopable.
- Fold in the blueberries with a few gentle turns. Do not over mix.
- Divide the batter between the six wells. Sprinkle the tops with the extra sugar.
- Bake 18 to 22 minutes until the muffins rise and the tops look set and lightly golden. A toothpick in the center comes out clean with a few crumbs.
- Cool in the pan for 5 minutes then move to a rack. Eat warm or at room temp.
10) Nutrition
I count one muffin as a serving. Each serving lands near two hundred thirty calories with a balance of carbs fat and protein. A short list of whole items makes the numbers feel friendly.
Sugar sits modest for a treat. The fruit brings most of that. A small sprinkle on top adds crisp charm.
This is a guide not a lab readout. If your pantry swaps change the numbers a bit I shrug and focus on joy in each bite.
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