The Best Small Batch Blueberry Muffins cover

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The Best Small Batch Blueberry Muffins

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Ingredients

Warning0 allergens identified

The Best Small Batch Blueberry Muffins

¼ cup unsalted butter

1 ⅓ cups granulated sugar

1 egg

6 tablespoons whole buttermilk

2 teaspoons pure vanilla extract

1 ¼ cups all-purpose flour

1 tsp baking powder

¼ tsp Kosher salt

1 ¼ cups blueberries

raw sugar

Instructions

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Instructions

Preheat the oven to 400°F (204°C). Line a 12-cup cupcake pan with 6 liners, spacing them out so there is an empty cup in-between each liner. The extra airflow will help the muffins rise even taller.

Add the cooled, melted butter and granulated sugar to a medium mixing bowl. Whisk until smooth. Then, mix in the egg, buttermilk, and vanilla extract. Add 135 grams (1 cup + 2 tablespoons) of all-purpose flour to the wet ingredients along with the baking powder and Kosher salt. Whisk until it's about 90% combined.

Toss the blueberries with the remaining 5 grams (½ tablespoon) of flour. Fold the blueberries into the batter just until there are no more streaks of flour. The batter will be a little lumpy, that's totally normal. Optional, cover the bowl and let the batter rest for 20-30 minutes. This will help make the muffins extra tall.

Use a cupcake scoop to evenly divide the batter between the 6 muffin liners, filling them all the way to the top. Finish each muffin with a generous sprinkle of raw sugar.

Bake the muffins at 400°F (204°C) for 5 minutes. Then, reduce the heat to 350°F (177°C) and bake the muffins for 13-14 more minutes, until an inserted toothpick has just a few moist crumbs. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!

Nutrition

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Tips & Tricks (5)

Freeze Your Blueberries 🧊
Toss frozen blueberries (don't thaw) in a bit of flour before folding into batter to prevent them from sinking to the bottom and bleeding color throughout the muffins.
Brown Your Butter 🧈
Melt unsalted butter until it turns golden and nutty, then let it cool slightly before mixing—this adds rich, complex flavor that elevates these small-batch muffins significantly.
Don't Overmix the Batter 🥄
Stir the wet and dry ingredients together just until combined (lumps are okay) to prevent tough, dense muffins; overmixing develops gluten which creates a cake-like texture.
Acidify with Buttermilk Properly 🥛
Use room-temperature buttermilk and ensure your baking powder is fresh; the acid in buttermilk reacts with baking powder to create maximum lift and tender crumb structure.
Fill Muffin Cups Strategically 🎯
Fill each cup two-thirds full, then add a few blueberries in the center, then top with remaining batter—this ensures beautiful berry distribution and prevents muffin tops from cracking.