Name: Small Batch Blueberry Muffin Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 large egg, at room temperature; 1 teaspoon baking powder; ¼ cup whole milk, at room temperature; ½ cup granulated sugar; canola or vegetable oil cooking spray; 4 Tablespoons unsalted butter, at room temperature; ¼ teaspoon kosher salt; 1 ¼ cups fresh blueberries, at room temperature; ¼ teaspoon pure vanilla extract; 4 teaspoons granulated white sugar; 1 ¼ cups all-purpose flour

Blueberry Muffin

Can I use gluten-free flour in these blueberry muffins?

Should I use fresh or frozen berries in blueberry muffins?

How do you keep blueberries from sinking to the bottom of muffins?

What can I use instead of buttermilk or sour cream?

How do I store and freeze blueberry muffins?

This small batch blueberry muffin recipe only makes 4 muffins! Each blueberry muffin has a super tall, wide, and crispy muffin top.

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

gram

eggs

Rising Agents

baking powder

milliliter

whole milk

Sugars & Sweeteners

sugar

Oils

canola oil

Butter & Margarine

unsalted butter

Seasonings

salt

Fresh Fruit

blueberry

Extracts

vanilla extract

Flour & Meal

all purpose flour

Folic Acid (B9)

Vitamins

Carbohydrates

Protein

Dietary Fiber

Trans fatty acids

Calories

Iron

Minerals

Phosphorus

Potassium

Water

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Magnesium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin D

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Famous Department Store Blueberry Muffins

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Small Batch Blueberry Muffin Recipe

Dairy

Baking Goods

Produce

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Small Batch Blueberry Muffin Recipe

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