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    BeeyondCereal » Recipes » Muffins, Biscuits, and Rolls

    Small Batch Blueberry Muffins

    Modified: Mar 14, 2025 Published: Mar 12, 2023 by Nicole Durham This post may contain affiliate links. 1 Comment

    Jump to Recipe Pin Recipe
    4.84 from 6 votes

    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.

    Recipe: $2.59 | Per Serving: $0.43 | Yield: 6 muffins

    Blueberry muffins on wooden cutting board, one sliced in half.

    Blueberry muffins are life. They are my absolute favorite. Especially Cake Mix Blueberry Muffins or these Red White and Blueberry Muffins. I could eat them every day and never be bored.

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

    These muffins are 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. While I could just make Blueberry Muffin in a Mug, it just isn't the same.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🧾 Substitutions
    • 📖 Variations
    • 🔪 Instructions for Small Batch Blueberry Muffins
    • 🍴 Recipe Tips
    • 👩🏻‍🍳 Storage
    • 💭 Recipe FAQs
    • ❤️ More Delicious Blueberry Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. Simple ingredients. We only need some basic and frugal 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).

    🥘 Ingredients

    labeled ingredients needed to make small batch blueberry muffins.

    Ingredient Notes:

    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.

    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.

    For specific ingredients and measurements, please see the recipe card below.

    🧾 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.

    If you have a lot of blueberries left over, you can make some Blueberry Bagel Bread Pudding or Blueberry Cream Cheese Scones.

    📖 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.

    🔪 Instructions for Small Batch Blueberry Muffins

    Step 1: Preheat your oven to 400 degrees F.

    Step 2: Line a muffin pan with paper liners and then set it aside.

    Combine vegetable oil, sugar, vanilla in bowl. Whisk. Add egg, whisk until fully mixed.

    Step 3: Add your vegetable oil, sugar, and vanilla to a large mixing bowl (Image 1).

    Step 4: Whisk together to combine (Image 2).

    Step 5: Add in the egg (Image 3).

    Step 6: Whisk together until fully incorporated (Image 4).

    Add milk, whisk until smooth. Mix in baking powder and salt until combined.

    Step 7: Add the milk (Image 5).

    Step 8: Whisk again until smooth (Image 6).

    Step 9: Add in the baking powder and salt (Image 7).

    Step 10: Mix to combine (Image 8).

    Whisk flour until smooth. Gently fold in blueberries. Fill muffin cups and bake.

    Step 11: Whisk in the flour until no white streaks remain (Image 9). Be careful not to overwork the batter as you go.

    Step 12: Add in the blueberries (Image 10). Gently fold them together until well distributed. Overmixing may cause blue streaks in the batter.

    Step 13: 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 (Image 11).

    Step 14: Bake in the oven for 15 minutes or until a toothpick can be inserted and come out clean (Image 12).

    Step 15: Remove the blueberry muffins from the pan and let them cool on a wire rack.

    Serve and enjoy!

    blueberry muffin with fresh blueberries to the side.

    🍴 Recipe Tips

    1. More blueberries? If desired, you can add in another ½ cup of blueberries. I like to place these extra berries on top for appearance's sake.
    2. Why we need two baking temps. Cooking our muffins at a higher temp is what gives us the nice domed look so that they don't turn out flat.
    3. 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.

    💭 Recipe FAQs

    Is it cheaper to make your own muffins?

    This recipe is calculated to cost less than $3 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 nicer too as you can control what goes into the batter and how much to add. You can even keep them as plain Vanilla Muffins.

    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 wooden cutting board, scattered blueberries around.

    ❤️ More Delicious Blueberry Recipes

    • 5 glazed blueberry scones on a metal stand with scattered fresh blueberries.
      Blueberry Cream Cheese Scones
    • a loaf of blueberry cream cheese babka on a wire rack with fresh blueberries to the side.
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    • cooked blueberry bagel bread pudding in a white casserole dish with a bowl of blueberries in the background.
      Blueberry Bagel Bread Pudding

    If you tried these small batch blueberry muffins, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    blueberry muffins on a wooden cutting board with one broken open to reveal the inside crumbs and scattered blueberries around them.
    Print Recipe
    4.84 from 6 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 $2.59 / Serving $0.43
    Prevent your screen from going dark

    Equipment

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

    Ingredients

    • 2 Tablespoons vegetable oil ($0.08)
    • ½ cup granulated sugar ($0.18)
    • ¼ teaspoon vanilla extract ($0.01)
    • 1 large egg ($0.15)
    • 5 Tablespoons milk ($0.06)
    • 1 teaspoon baking powder ($0.05)
    • 1 pinch salt ($0.01)
    • ¾ cups all purpose flour ($0.09)
    • ½ cup blueberries, fresh or frozen ($1.96)
    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 us 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 Nicole Durham
    Course Breakfast, brunch
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Reader Interactions

    Comments

    1. Nicole says

      February 12, 2024 at 9:51 am

      Does anyone have any guidance on how long to cook if I want to add Greek yogurt for added protein? Would I sub that for the oil or half and half? Thanks in advance!

      Reply
    4.84 from 6 votes (6 ratings without comment)

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    Hey, I'm Nicole

    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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