Yield: 6 blueberry muffins // Total Time: 30 min. // Disclaimer: This post includes affiliate links. Recipe updated 08/25/2022
Get ready for some easy and delicious small batch blueberry muffins.
Small batch blueberry muffins
A while back on this blog I had a recipe for blueberry muffins, but that was long before I made small batch recipes a priority on here. It wouldn’t be right to get rid of that recipe without updating it, making it more delicious, and making it small batch! So this recipe here is exactly the result of that. These blueberry muffins come together in just 30 minutes and are buttery, tender, and bursting with blueberries.
Small batch blueberry muffins recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the batter carefully
It is super important to not overmix the muffin batter. Overmixing the batter leads to more gluten development which is not desirable in these muffins. Not only will you get those pointy tops on the muffins, but you will end up with tough and chewy muffins.
Room temperature ingredients
It is important for the ingredients to be at room temperature so that they properly incorporate with each other. If you have ever had your batter look curdled, it is most likely due to the ingredients separating from being at different temperatures. Take out the egg and sour cream at least 30 minutes and up to 1 hr 30 min. before starting the recipe.
Under-bake, don’t over-bake
Muffins like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. Start checking at 14 minutes with a toothpick. If the toothpick comes out wet, check them again in 2 minutes and so on until only a few moist crumbs stick to the toothpick.
Get those perfect muffin tops
The trick to getting those nicely domed muffin tops is (mostly) all in your oven’s temperature! Bake the muffins at 400°F / 205°C for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F / 175°C and continue baking until done. The super high heat will make the muffins rise nice and tall! You will also want to bake them lined in every other tin on the muffin pan, and fill them to the very top. This recipe makes the perfect amount of batter to fill every muffin liner straight to the top for those perfect muffin tops!
Get evenly distributed muffin batter
My favorite way to evenly distribute muffin batter is to use cookie scoops! Works perfectly every time. So long are the days of eyeballing which muffin may need a little more batter.
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Baking powder: for helping the muffins rise.
Baking soda: for helping the muffins rise.
Salt: to help balance and bring out the sweetness of the muffins.
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the muffins.
Light brown sugar: for sweetening, flavor, and moisture.
Granulated sugar: for sweetening and for locking in moisture.
Egg: for binding and for moisture.
Vanilla: for flavor. I use and love this vanilla extract!
Whole milk: for moisture. You can use 2%, 1% or your favorite plant-based milk here, just note that the texture may change and the muffins may be less light and fluffy.
Sour cream: for moisture and tenderizing the muffin batter. You can also substitute in greek yogurt here!
Blueberries: the star of the show in these small batch blueberry muffins! I have made these with both fresh and a combination of fresh and frozen wild blueberries. There are tips later in the blog post on using frozen berries!
How to make small batch blueberry muffins
1. Toss together blueberries and flour. In a small bowl, carefully mix together 1 tbsp. of flour with the blueberries. (Wait to do this step if using frozen blueberries) This is going to help prevent the blueberries from sinking to the bottom of the batter.
2. Melt the butter. In a small mixing bowl, melt the butter. Whisk in the light brown sugar.
3. Add wet ingredients. Whisk in the egg, vanilla, and sour cream until the mixture is well combined.
4. Fold in dry ingredients. Add in the dry ingredients, and use a rubber spatula to fold the mixture together just until a few streaks of flour remain. Then, fold in the blueberries just until no flour streaks remain.
5. Top with extra blueberries. Distribute the muffin batter evenly between the muffin liners. Top with extra blueberries and turbinado sugar if desired.
6. Bake. We’ll start the muffins out at 400°F for 5 minutes, which will help them rise up nice and tall. Without opening the oven door, reduce the temperature to 350°F / 175°C for the remainder of the baking time.
7. Serve and enjoy! Serve warm with butter, or room temperature without. Either way is delicious!
Small batch blueberry muffins Q & A
Can I use frozen blueberries?
Yes, of course! They are a little bit more finicky to work with but honestly, fresh fruit can be expensive (especially if not in-season) so frozen is always a great back-up option. If you are using frozen, make sure to keep the frozen blueberries in the freezer until the last step where you add in the blueberries. Remove them from the freezer, coat them in flour, and gently mix them into the batter. You’ll want to mix just until they are evenly distributed and no flour streaks remain. Be aware that frozen berries tend to bleed more than fresh berries (but that doesn’t make them less delicious of course!) You may need to add an extra minute or two to the baking time since the frozen blueberries bring down the temperature of the batter.
Can I double these small batch blueberry muffins?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 12 delicious blueberries muffins. However, I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
How to store these muffins
Like most baked goods, these muffins will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Muffin pan: I absolutely love USA pan products because of their great quality. This is their muffin pan.
Cookie scoops: A life saver for getting evenly distributed muffins. I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe!
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these small batch blueberry muffins?
If you made these small batch blueberry muffins I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Small Batch Blueberry Muffins
Streusel Topping (optional)
- 20 g unsalted butter (1 ½ tbsp.)
- 30 g granulated sugar (2 ½ tbsp.)
- 40 g all purpose flour (⅓ c.)
- ¼ tsp. ground cinnamon
- 105 g blueberries + extra for topping
- 1 tbsp. all purpose flour for coating
- 56 g unsalted butter (¼ c.)
- 60 g light brown sugar (¼ c. + 1 tbsp.)
- 30 g granulated sugar (2 ½ tbsp.)
- 1 egg
- ½ tsp. vanilla
- 65 g whole milk room temperature (¼ c.)
- 30 g sour cream room temperature (2 tbsp.)
- 120 g all purpose flour (1 c.)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- Preheat the oven to 400°F / 205°C. Alternate lining a muffin pan with 6 parchment liners.
- In a small bowl, melt the butter. To the butter, add the sugar, flour, and cinnamon. Use a fork to mix the ingredients together until you have formed clumps of dough. Set aside.
- In a small bowl, toss together the blueberries and 1 tbsp. of flour. Set aside.
- In a small mixing bowl, melt the butter. Whisk in both sugars, followed by the egg, vanilla, milk, and sour cream
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to lightly fold the mixture until only a few flour streaks remain.
- Add in the blueberries and fold just until no flour streaks remain, and the blueberries have been distributed.
- Evenly distribute the muffin batter between the six parchment liners, filling each liner to the very top. Top each muffin with streusel, if using.
- Bake the muffins at 400°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F / 175°C. Bake for an additional 10 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Serve and enjoy!