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Small Batch Blueberry Muffins 

This recipe for Small Batch Blueberry Muffins will give you 4 deliciously tender muffins, that are not too heavy, not too sweet and are packed with fat, juicy fresh blueberries.  They’re great as a breakfast muffin and perfect for lunchboxes.  They also make the perfect after school snack!  Follow my tips and tricks below to make the most delicious homemade Blueberry Muffins.   Make 4 beautiful muffins, with perfectly domed and crispy muffin tops in minutes. They are made by hand, without the need of a stand mixer -just grab a medium bowl and a whisk or rubber spatula, and you’re good to go! Need more Muffin Recipes?  Try my decadent Small Batch Triple Choc Muffins, my deliciously addictive Biscoff White Chocolate Muffins or my all-time favourite classic Choc Chip Jumbo Bakery-Style Muffins

Why You Will Love This Small Batch Blueberry Muffin Recipe

• Simple Ingredients:  while there’s more than a few ingredients in this muffin recipe, you will most likely have them all on hand.  And if you make these muffins with fresh fruit during blueberry season, they’re an inexpensive breakfast or snack option as well.
• It’s a great small batch recipe:  when you only want to whip up a few muffins, this is the perfect recipe!  Great for using up any leftover blueberries as well
• Easy to make:  without the need for any fancy equipment, these are great muffins to make with kids!

Ingredients

a complete list of ingredients and substitutions can be found in the recipe card below

• Plain flour bicarbonate soda and baking powder:  are the dry ingredients that form the structure in these small batch muffins, while making them super soft and fluffy 
• Cinnamon and Vanilla extract:  for flavour.  Cinnamon for a little bit of spice and vanilla for that much-loved bakery flavour.
• Sugar:  for sweetness, I’ve used caster (superfine) sugar  A sprinkling of Demerara sugar (course sugar) over the top of the muffins before baking is the best way to ensure the ultimate crunchy top.
• Melted butter, egg, buttermilk and sour cream:  are the wet ingredients that will give us a deliciously moist muffin.  Greek yogurt can be used instead of the sour cream.  Use the same amount as the sour cream.
• Fresh blueberries:  for best results, I like to use fresh berries.  If using frozen blueberries, see tips below

Substitutions and Variations

• No buttermilk?  Simply add 1/2 teaspoon of lemon juice or white vinegar to full fat milk.  It will curdle the milk and give the same results.
• Want to turn these into mini muffins?  Just use a lined mini muffin pan and adjust the baking.  Bake mini muffins at 180 celsius for 15 minutes

How to Make Small Batch Blueberry Muffins

Step1:  In a small bowl, combine the flour, baking powder, baking soda and cinnamon and set aside

Step 2:  In a medium bowl, whisk together the melted butter and sugar, whisking for about 20 seconds

Step 4:  Whisk in the sour cream, buttermilk and vanilla

Expert Baking Tips 

• Don’t over mix the muffin batter:  mix until it’s almost combined (with streaks of flour still visible), then gently fold through the blueberries.  Over mixing will give you tough, dense muffins.
• Avoid sinking berries:  If you find your blueberries tend to sink to the bottom, try tossing the berries in some of the flour first.  This will help suspend them in the muffin batter while they bake.  Alternatively, you can make the muffin mixture without the blueberries, then add them once you’ve scooped the mixture into the paper liners in your muffin pan.  Simply push them into the batter.  This also works when using frozen blueberries, which tend to break up easily and turn your batter purple!  Just add them after scooping.
• Use a cookie scoop:  I find this is the easiest (and mess-free!) way to get my muffin batter into the muffin liners.  Quick and efficient.
• Muffin papers:  I prefer to use “tulip” muffin papers, as the high sides allow me to make oversized muffins, without mixture spilling over

Storage Tips

• Room temperature:  in an airtight container, these muffins are great for a couple of days
• Freezer:  simply individually wrap any leftover muffins in plastic wrap and store in a freezer bag for up to 3 months.

Reheating Tips

• From room temperature:  in the microwave for 20 seconds, or in the oven for 5 minutes.
• From frozen:  defrost at room temperature, then follow the above steps.  Muffins that have been reheated in the microwave won’t be as crispy as freshly baked muffins   

Did you make this?  Please leave a review below and tag me on Instagram, Facebook and Pinterest

Small Batch Blueberry Muffins

These Blueberry Muffins are not too heavy or sweet and are packed with juicy fresh blueberries.  Four muffins with perfectly crispy muffin tops

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Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 18 minutes mins

Course Afternoon Tea, Breakfast, brunch, Dessert

Cuisine American, Australian, English

Servings 4

Calories 473 kcal

Equipment

• 1 6 Hole Muffin Pan

Ingredients

 

MetricUS Customary

 

1x2x3x

• 150 g Plain flour
• 2 tsp Baking powder
• ¼ tsp Baking (bicarb) soda
• ½ tsp Cinnamon
• 120 g Caster (superfine) sugar
• 60 g Butter melted
• 1 Egg room temp
• 125 g Sour cream
• ¼ cup Buttermilk room temp
• ½ tsp Vanilla extract
• 80 g Blueberries
• 1 tbsp Demerara sugar to sprinkle

Instructions

 

• Pre-heat oven to 215℃ or 420℉
• Line a 6 hole muffin tin with 4 tulip muffin or cupcake papers (if using regular cupcake papers, you will probably make 5 muffins)
• Optional: take a spoonful of flour and toss it in with the blueberries (see notes)
• In a small bowl, combine the flour, baking powder, baking soda and cinnamon and set aside
• In a medium bowl, whisk together the melted butter and sugar, whisking for about 20 seconds
• Whisk in the egg
• Whisk in the sour cream, buttermilk and vanilla
• Add the dry ingredients and gently fold through with a silicone or rubber spatula, until almost combined
• Gently fold through the blueberries
• Use a large ice cream scoop to scoop mixture into the paper-lined muffin tin
• Sprinkle demerara sugar over the top for extra crunch
• Bake for 7 minutes at 215℃, then turn the temperature down to 180℃ or 350℉ and continue to bake for 13 minutes, until golden and cooked through (test with a skewer)

Notes

Top Tips

• Don't over mix the muffin batter:  mix until it's almost combined (with streaks of flour still visible), then gently fold through the blueberries.  Over mixing will give you tough, dense muffins.
• Avoid sinking berries:  If you find your blueberries tend to sink to the bottom, try tossing the berries in some of the flour first.  This will help suspend them in the muffin batter while they bake.  Alternatively, you can make the muffin mixture without the blueberries, then add them once you've scooped the mixture into the paper liners in your muffin pan.  Simply push them into the batter.  This also works when using frozen blueberries, which tend to break up easily and turn your batter purple!  Just add them after scooping.
• Use a cookie scoop:  I find this is the easiest (and mess-free!) way to get my muffin batter into the muffin liners.  Quick and efficient.
• Muffin papers:  I prefer to use "tulip" muffin papers, as the high sides allow me to make oversized muffins, without mixture spilling over

Nutrition

Calories: 473kcalCarbohydrates: 67gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 93mgSodium: 419mgPotassium: 137mgFiber: 2gSugar: 37gVitamin A: 665IUVitamin C: 2mgCalcium: 186mgIron: 2mg

Keyword blueberry, blueberry muffins, lemon, muffins

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