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    Home » Recipes » Muffins, Biscuits, and Rolls

    Published: Mar 12, 2023 Modified: May 26, 2023 by Nicole This post may contain affiliate links.

    Small Batch Blueberry Muffins

    Jump to Recipe Print Recipe
    promotional graphic for Small Batch Blueberry Muffins

    When you want a blueberry muffin for breakfast but don't need several dozen sitting on the counter, here's a great small batch recipe for you to try! This small batch blueberry muffins recipe makes 6 muffins for just pennies each.

    blueberry muffins on a small wooden cutting board with one sliced in half to reveal the inside curmbshot and scattered blueberries around it

    This recipe was made from an adaption to my Blueberry Buttermilk Muffins Recipe. While we don't use buttermilk, we do use a lot less ingredients and still get incredible results.

    This recipe is perfect for a simple breakfast or snack. With my kids not being a fan of blueberries, I usually eat most of the muffins when we have them. This recipe has been saving me from "needing" to eat 12+ muffins in just a few days, haha.

    Why This Recipe Works

    1. Simple ingredients. We only need some basic pantry staple ingredients to pull this recipe together like flour, sugar, and baking powder. We also only need to use 1 egg.
    2. Easy to come together. This recipe comes together easily with a whisk and a mixing bowl. No fancy equipment is needed. Perfect for beginner bakers, kid helpers, and a simplified routine.
    3. Smaller batch. Making a smaller amount of muffins means you don't have to store the uneaten extras. It means you can use a smaller amount of flour, sugar, and ingredients than traditionally, and it means you can have all the muffins cooked at once for a quick bake time (instead of cycling muffin pans in the oven).
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🧾 Substitutions
    • 📖 Variations
    • 🍴 Recipe Tips
    • 👩🏻‍🍳 Storage
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    labeled ingredients needed to make small batch blueberry muffins

    🥘 Ingredients

    Vegetable oil- You will need to give the muffins some oils for "added fats." This is what makes the muffins moist. You can use vegetable oil, canola oil, coconut oil, or even melted butter, but note that melted butter will make the muffins dense.

    Granulated sugar- Sugar helps to make the muffins sweet and helps them to have an incredibly soft texture too!

    Vanilla- This is a flavor enhancer.

    Egg- This is a binding agent and one that helps with the leavening as well, but if you don't have any eggs available, you can try my Eggless Blueberry Muffins instead.

    Milk- For added moisture, use some milk. Regular dairy milk, almond milk, or even buttermilk will all work well here.

    Salt- This is a natural flavor enhancer.

    Baking powder- To help the muffins puff up and rise nicely as they bake.

    Flour- For the gluten structure in the muffins, you will need to use all-purpose flour.

    Blueberries- You can use fresh or frozen blueberries, depending on what you have on hand.

    For specific quantities, see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Mixing Bowls
    • Electric Mixer
    • Whisk
    • Measuring Cups
    • Measuring Spoons
    • Muffin Pan

    🔪 Instructions

    Check out how to make small batch blueberry muffins with these simple step-by-step instructions:

    Preheat your oven to 400 degrees F.

    Line a muffin pan with paper liners and then set it aside.

    sugar oil and vanilla in a bowl with a whisk

    Add your vegetable oil, sugar, and vanilla to a large mixing bowl.

    sugar mixture blended in a bowl with a whisk

    Whisk together to combine.

    egg added to sugar mixture in a bowl with a whisk

    Add in the egg.

    sugar egg mixture in a bowl with a whisk

    Whisk together until fully incorporated.

    milk added to sugar egg mixture in a mixing bowl with a whisk

    Add the milk.

    wet muffin batter mixture in a bowl with a whisk

    Whisk again until smooth.

    baking powder added to wet muffin mixture in a bowl with a whisk

    Add in the baking powder and salt.

    wet batter for muffins in a bowl with a whisk

    Mix to combine.

    flour added to wet mixture for muffins in a bowl with a whisk

    Whisk in the flour until no white streaks remain.

    muffin batter in a bowl with a whisk

    Be careful not to overwork the batter as you go.

    blueberries added to bowl of muffin batter with a whisk

    Add in the blueberries.

    blueberry muffin batter in a mixing bowl

    Gently fold them together until well distributed. Overmixing may cause blue streaks in the batter.

    blueberry muffins in 6 paper lined muffin pan cups

    Use a medium-sized cookie scoop or an ice cream scooper to fill each muffin cup ⅔rd of the way full. Top with some additional blueberries., if desired

    6 baked blueberry muffins in a muffin pan

    Bake in the oven for 15 minutes or until a toothpick can be inserted and come out clean.

    Remove the blueberry muffins from the pan and let them cool on a wire rack.

    Serve and enjoy!

    an upclose view of blueberry muffin with fresh blueberries to the side

    🧾 Substitutions

    Blueberries. You can use fresh or frozen blueberries for this recipe and if using frozen, you do not need to thaw them first. Be careful when mixing the berries into the batter as they can cause blue or purple streaks in the batter if mixed too much.

    📖 Variations

    You could swap out some or all of the blueberries for chocolate chips, white chocolate chips, or other berries like cranberries, raspberries, or diced strawberries.

    🍴 Recipe Tips

    If desired, you can add in another ½ cup of blueberries. I like to place these extra berries on top for appearance's sake.

    Cooking our muffins at a higher temp is what gives up the nice domed look so that they don't turn out flat.

    Do not overwork the batter. Be gentle and just mix until moistened and combined. Overworking the batter will result in developing the gluten, which makes the muffins gummy and rubbery.

    👩🏻‍🍳 Storage

    Room Temp. These muffins will keep for up to a day or two in an airtight container at room temp. They taste best when fresh and warm from the oven.

    Freezing. You can freeze your cooled muffins for up to 3 months in an airtight container. Just thaw before serving.

    💭 FAQs

    Is it cheaper to make your own muffins?

    This recipe is calculated to cost $1.52 for 6 muffins which is far cheaper than the same amount of muffins from any grocery store. Not only is making your own muffins cheaper, but it's healthier too as you can control what goes into the batter and how much to add.

    What happens if you put too many blueberries in muffins?

    Adding in too many blueberries can cause the muffins to fall apart. If there are so many blueberries that there is hardly any batter between them when baked, there won't be much "muffin" to hold the berries together, causing a (delicious) mess.

    Is oil or butter better for muffins?

    While melted butter can cause a more delicious muffin, oil actually helps to make them fluffier. Butter can cause your muffin to turn out more densely, and as a result, vegetable oil is often my go-to.

    blueberry muffins on and off of a wooden cutting board with scattered blueberries around them

    More great blueberry recipes to check out soon

    • Old Fashioned Blueberry Muffins
    • Glazed Blueberry Cream Cheese Scones
    • Sugar Free Blueberry Jam
    • Blueberry Muffin in a Mug

    📖 Recipe

    blueberry muffins on a wooden cutting board with one broken open to reveal the inside crumbs and scattered blueberries around them
    Print Recipe
    5 from 4 votes

    Small Batch Blueberry Muffins

    When you want a blueberry muffin for breakfast but don't need several dozen sitting on the counter, here's a great small batch recipe for you to try! This small batch blueberry muffins recipe makes 6 muffins for just pennies each.
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Cool 5 minutes mins
    Total Time 40 minutes mins
    Servings: 6 muffins
    Calories: 188kcal
    Cost Recipe $1.52 / Serving $0.25
    Prevent your screen from going dark

    Equipment

    • Mixing Bowls
    • Electric Mixer
    • Whisk
    • Measuring Cups
    • Measuring Spoons
    • Muffin Pan

    Ingredients

    • 2 Tablespoons Vegetable oil ($0.06)
    • ½ cup Granulated sugar ($0.11)
    • ¼ teaspoon Vanilla extract ($0.01)
    • 1 large Egg ($0.08)
    • 5 Tablespoons Milk ($0.05)
    • 1 teaspoon Baking powder ($0.02)
    • 1 pinch Salt ($0.01)
    • ¾ cups All-purpose Flour ($0.06)
    • ½ cup Blueberries, fresh or frozen ($1.12)
    US Customary - Metric

    Instructions

    • Preheat your oven to 400 degrees F.
    • Line a muffin pan with paper liners and then set it aside.
    • Add your vegetable oil, sugar, and vanilla to a large mixing bowl. Whisk together to combine.
    • Add in the egg. Whisk together until fully incorporated.
    • Add the milk. Whisk again until smooth.
    • Add in the baking powder and salt. Mix to combine.
    • Whisk in the flour until no white streaks remain. Be careful not to overwork the batter as you go.
    • Add in the blueberries. Gently fold them together until well distributed. Overmixing may cause blue streaks in the batter.
    • Use a medium-sized cookie scoop or an ice cream scooper to fill each muffin cup ⅔rd of the way full. Top with some additional blueberries., if desired
    • Bake in the oven for 15 minutes or until a toothpick can be inserted and come out clean.
    • Remove the blueberry muffins from the pan and let them cool on a wire rack.
    • Serve and enjoy!

    Notes

    • Cooking our muffins at a higher temp is what gives up the nice domed look so that they don't turn out flat.
    • Do not overwork the batter. Be gentle and just mix until moistened and combined. Overworking the batter will result in developing the glutens which makes the muffins gummy and rubbery.
    • You can use fresh or frozen blueberries. If using frozen, do not thaw.
    • Freezing. You can freeze your cooled muffins for up to 3 months in an airtight container. Just thaw before serving.
    • Storage. These muffins will keep for up to a day or two in an airtight container at room temp. they taste best when fresh and warm from the oven.

    Nutritional Information

    Serving: 1muffin | Calories: 188kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 94mg | Potassium: 57mg | Fiber: 1g | Sugar: 19g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
    Author NicoleDurham
    Course Breakfast, brunch
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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