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.
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.