The BEST Small Batch Blueberry Muffins
Ever find yourself craving blueberry muffins, but hesitant because you know you’ll end up with more than you can enjoy? Let’s be honest, who needs a dozen muffins sitting on the kitchen counter going bad? I totally get it! That’s why today I’m sharing a classic breakfast staple recipe: small batch blueberry muffins that yield just six jumbo, utterly perfect muffins.
Yes, you heard that right. No more worrying about waste or trying to offload the extras to your friends and co-workers (though sharing is nice!) This recipe is all about simplicity. With a handful of basic ingredients and some simple kitchen tools, you’re all set to create a sweet breakfast treat in the perfect portion.
Why Small Batch Blueberry Muffins?
Ever find yourself longing for a little baking adventure but without the hassle of leftovers? That’s where this small batch recipe comes into play. They’re perfect for those times when you’re in the mood for something homemade and comforting, and it’s just you.
Think of them as your personal treat – no fuss, no waste, just the right amount to satisfy your craving. These muffins are about enjoying the simplicity of baking, tailored to fit perfectly into your day. You’re going to love how they bring that just-right amount of sweetness to your table, minus any worry about what to do with too many extras. Making small-batch recipes can make baking feel less overwhelming and condensed into a perfect experience with the perfect amount of small batch muffins at the end.
Ingredients Needed
When it comes to whipping up the best small batch blueberry muffin recipe, simplicity is your secret ingredient. You’ll be pleasantly surprised to see how a few basic pantry staples can come together to create these perfectly sweet, mouth-watering muffins.
Let’s take a quick peek at the simple ingredients that make these blueberry muffins. For exact measurements please jump to our recipe card below.
Ingredients you’ll need for this recipe
Equipment Needed
- Muffin Tin / Muffin Pan: First things first, you’ll need a muffin tin. We’re making six jumbo muffins here, so a standard six-cup tin works perfectly. If you’re going for mini muffins instead, just adjust the size of your tin accordingly.
- Jumbo Cupcake Liners: You can add these to the tins to make a jumbo muffin and be able to overfill the liners.
- Medium Bowl: A good old mixing bowl is where the magic starts. This is where you’ll whisk together your dry ingredients and later, blend them with the wet ones. Any medium-sized bowl you have will do the trick.
- Whisk and Rubber Spatula: These are your baking buddies. A whisk for combining your dry ingredients and ensuring there are no lumps, and a spatula for folding in those beautiful blueberries and scraping every bit of batter into the muffin cups.
- Electric Mixer: To get that butter and sugar perfectly creamy, an electric mixer is your best friend. If you don’t have one, a bit of elbow grease and a hand whisk can also get the job done – it’s all about making do with what you’ve got.
- Cookie Scoop (Optional): If you have a cookie scoop, it’s a game changer for getting even, mess-free portions into your muffin cups. No scoop? No problem. A regular spoon will work just fine.
Tools you’ll need
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Step-By-Step Guide: How to Make Small Batch Blueberry Muffins
Alright, let’s get down to business and bake some truly scrumptious blueberry muffins. Let’s walk through this recipe step-by-step (visually). I promise, it’s easier than you think, and oh so yummy. Here’s how you’ll create the best small batch blueberry muffins:
Step 1: Preheat and Prep
Start by preheating your oven temperature to 375ºF. This is the perfect temperature to get those muffins golden and gorgeous. Line your muffin tin with liners, or give it a light brush of butter or oil. It’s all about setting the stage for those muffins to shine.
Step 2: Mix the Dry Ingredients
In your trusty mixing bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and a 1/4 teaspoon of salt. This isn’t just mixing; it’s the first step to creating that perfect texture in your muffin batter.
Step 3: Cream Butter and Sugar
Now, grab your electric mixer and beat 1/2 cup of butter until it’s soft and creamy. Then, add in 1 cup of sugar and mix until it looks pale yellow and fluffy. It’s like watching a sweet, buttery cloud form right before your eyes.
Step 4: Add Eggs and Vanilla
Crack in 2 eggs, one at a time, to your wet mixture giving each a good mix. Then stir in 1 teaspoon of vanilla. These ingredients are key to bringing the batter together and infusing it with that classic muffin flavor.
Step 5: Combine Dry and Wet Ingredients
Here’s where it gets exciting. Add half of your flour mixture to the butter mixture, mix a bit, then pour in 1/2 cup of milk. Mix again, and repeat with the remaining flour and milk. The batter will come together thick, creamy, and ready for berries.
Step 6: Fold in the Blueberries
Gently fold in 1 1/2 cups of blueberries. If using frozen, don’t forget to toss them in a bit of flour first.
Step 7: Scoop and Sprinkle
Use a cookie scoop or spoon to fill the muffin cups. Then, for a touch of sparkle and crunch, sprinkle a bit of turbinado or demerara sugar on top of each muffin.
Step 8: Bake to Perfection
Pop the tin in the oven and bake for 18-22 minutes. You’re looking for a lovely brown top and a toothpick that comes out clean from the center of a muffin. The wait is the hardest part, but oh, the smell!
Step 9: Cool and Enjoy
Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack. This moment, when you finally get to taste your creation, is what it’s all about – a muffin that’s moist, bursting with blueberries, and just for you.
Find the measurements and full recipe below!
Serving Suggestions
Now that you’ve got your freshly baked blueberry muffins, it’s time to round out your meal and turn it into a breakfast feast to remember! Pairing these muffins with the right side not only adds to the meal’s nutritional value but can balance it out to make this a complete meal.
- Breakfast Meats: How about starting with some protein? Center-cut bacon is a fantastic choice – its crispiness and savory notes contrast beautifully with the soft sweetness of the muffins. Or, if you’re in the mood for something a bit leaner, turkey sausage is a great option. It offers a lighter but equally satisfying taste that complements the muffins without overpowering them.
- Eggs: Eggs, in any form, are a classic breakfast staple and for good reason. Scrambled, poached, or boiled – however you prefer them, eggs add a wholesome, comforting element to your meal. They’re like a blank canvas, taking on the flavors you pair them with while providing a hearty, protein-rich bite.
- Yogurt: A bowl of fruit yogurt alongside your muffin can add a creamy, tangy twist. We like using simple Greek yogurt or a fruit-flavored variety, it’s a refreshing addition that balances out the meal.
- Fresh Fruit: We love pairing our freshly baked bakery style muffin with a plate of fresh fruit that is in season!
Storage of Leftovers and Reheating
So, you’ve enjoyed your muffins, but what if you’ve got a couple left over? Don’t worry, storing and reheating them is a breeze, and I’ve got some tips to ensure they stay as fresh and tasty as day one (and also don’t go bad on your countertop).
Storing Your Muffins:
- Cool Completely: For best results, before storing, let your muffins cool completely. This prevents condensation inside the container, which can make them soggy.
- Airtight Container: Use an airtight container to keep your muffins fresh. If they’re fully cooled, they won’t lose their delightful texture.
- Room Temperature: Store your muffins at room temperature for up to two days. This is ideal for keeping that just-baked taste.
- Refrigerate for Longer Freshness: If you need to keep them longer, refrigerate them in the container for up to a week.
Reheating Your Muffins:
- Oven Method: To bring back that fresh-baked warmth and texture, warm them in the oven. Just place them in a preheated oven at 350ºF for about 5 minutes.
- Microwave with Care: Need a quick warm-up? The microwave works, but be careful – overdoing it can make them tough. About 15-20 seconds on medium power should do the trick.
- Air Fryer: Pop them in your air fryer for just about 2-4 minutes to bring them back to life with a little crispness.
Do’s and Don’ts:
- Don’t Store Them Hot: Storing muffins while they’re still hot can lead to moisture build-up, and no one likes a soggy muffin.
- Avoid Plastic Bags: Plastic bags can trap moisture and make the muffin tops soft. Always opt for a container or foil.
- Don’t Refrigerate Immediately: If you refrigerate them too soon, they might dry out. Let them stay at room temperature unless you need longer storage.
Remember, good storage is key to enjoying your small-batch blueberry muffin recipe to the fullest, even the next day. With these simple steps, you can ensure that every muffin is just as enjoyable as when it first came out of the oven!
Frequently Asked Questions (FAQs)
You may have a few questions about this small batch blueberry muffin recipe. Let’s address some.
Let’s Make Some Homemade Blueberry Muffins!
Imagine making muffins that are golden, fluffy, and bursting with blueberries. That’s exactly what you get with this easy recipe, yielding the perfect small batch of blueberry muffins.
These muffins offer a delicious combination of tangy flavors and moist, fluffy texture. Enjoy them with your morning coffee or as a sweet end to your day. This recipe is the perfect small batch breakfast treat that can be easily whipped up using simple pantry staples.
Small Batch Blueberry Muffins
Savor the simple joy of homemade baking with our Small Batch Blueberry Muffins. Perfect for a quick treat, these muffins are fluffy, bursting with blueberries, and just right for no-fuss baking days. Enjoy the perfect portion of sweetness with this easy, delicious recipe!
Ingredients
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups flour
- 1 cup milk
- 1 1/2 cups fresh or frozen blueberries
- Turbinado or Demerara sugar for sprinkling on top
Instructions
- Preheat your oven to 375ºF and line 6 jumbo muffin cups
- Whisk together the flour, baking powder, and salt. Set aside.
- Then using an electric mixer, beat the butter on med-high speed until soft and creamy and then add the sugar, and mix until the batter is pale yellow and fluffy (about 3 minutes).
- Add one egg at a time and mix, then add the vanilla.
- Next, you will add half of the flour and mix on low until fully mixed and then add ½ cup of the milk and mix. Repeat with the remaining flour and milk.
- Gently fold the blueberries into the batter. If using frozen berries, mix them with a little bit of flour to keep them from sinking
- Use a cookie scoop if you have one to scoop the batter into the prepared muffin cups. Put 2 scoops into the cups and then top off with the remaining batter, or you can make about 6 mini muffins. Top each with a sprinkling of turbinado or demerara sugar if desired.
- Bake for 18-22 minutes, until the tops are lightly browned, and a toothpick inserted into the center of a muffin comes out clean.
Notes
This recipe will make 6 jumbo muffins. Or can also opt to make more regular or mini muffins.
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