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Fluffy Small-Batch Blueberry Muffins

fluffy small-batch blueberry muffins - featured image

Light, airy, and packed with bursts of tart fruit, these small-batch blueberry muffins are perfect for busy mornings. They come together in under 20 minutes using simple pantry ingredients.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh or frozen blueberries
  • 1 tablespoon flour (for tossing berries)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 6-cup mini muffin tin or 12-cup regular tin with paper liners or grease lightly.
  2. In a medium bowl, whisk together 1 cup flour, baking powder, baking soda, salt, sugar, and cinnamon until no clumps remain.
  3. In a separate small bowl, whisk the egg, melted butter, milk, and vanilla extract until uniform.
  4. Toss the blueberries with the extra tablespoon of flour to prevent them from sinking.
  5. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; the batter should be lumpy. Do not overmix.
  6. Gently fold in the floured blueberries. Divide batter evenly into muffin cups, filling them about 3/4 full.
  7. Bake for 15-18 minutes for mini muffins or 18-22 minutes for standard size, until tops are golden brown and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature ingredients for better emulsification. Do not overmix the batter to ensure fluffy texture. If using frozen blueberries, do not thaw them first. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use plant-based butter and milk.

Nutrition

Keywords: blueberry muffins, small batch baking, quick breakfast, fluffy muffins, easy baking, mini muffins