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Small Batch Blueberry Muffins

These fluffy, moist blueberry muffins are quick to make without a mixer and maintain a bakery-style height and texture.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: bakery style muffins, Blueberry Muffins, Easy Muffin Recipe, no mixer muffins, Small Batch Muffins
Servings: 6 muffins
Calories: 200kcal

Ingredients

Dry Ingredients

  • 1 cup all purpose flour, spooned and leveled Measure lightly to avoid dense muffins.
  • 1/2 cup granulated sugar Adjust to taste if necessary.
  • 1 teaspoon baking powder Ensure it is fresh for best results.
  • 1/4 teaspoon baking soda Works in conjunction with buttermilk.
  • 1/4 teaspoon fine salt

Wet Ingredients

  • 1 large egg, room temperature Helps with batter consistency.
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 teaspoon lemon juice, rested 5 minutes) Can substitute with buttermilk substitute.
  • 1/4 cup neutral oil (canola, vegetable, or light olive oil) Oil keeps muffins moist.
  • 1 teaspoon vanilla extract Adds flavor.

Filling Ingredients

  • 1 cup blueberries (fresh or frozen, do not thaw if frozen) Toss frozen blueberries in flour to prevent sinking.
  • 1 teaspoon lemon zest, optional but bright and lovely Enhances flavor.
  • 1 tablespoon coarse sugar for crunchy tops Sprinkle on top before baking.

Instructions

Preparation

  • Preheat the oven to 400°F (200°C) and line a muffin tin with 6 liners.
  • In a mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt).
  • In another bowl, whisk the wet ingredients (egg, buttermilk, oil, and vanilla) until well combined.
  • Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
  • Gently fold in the blueberries and lemon zest, if using.
  • Let the batter rest for 10 minutes at room temperature.

Baking

  • Scoop the batter into the lined muffin cups, filling them just shy of the rim.
  • Bake at 400°F (200°C) for 10 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 8-10 minutes until a toothpick comes out clean.
  • Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.

Notes

Keep leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. To reheat, bake in a 300°F oven for 6-8 minutes.