These Small Batch Blueberry Muffins are perfect to bake up when you don't need an entire dozen of muffins in the house. They are nice & moist thanks to the addition of creamy Greek yogurt and are bursting with fresh blueberry flavor...
This post may contain affiliate links. Purchasing through them helps support this website.
So I know that summer is on the exit and that the fall season is just about to arrive, but I had to sneak in just one last summer-inspired recipe this year before we dive head first into all things pumpkin spice and apple. ;)
One thing that we have not been in short supply of this past summer was local blueberries at our weekly farmers market. And one of my absolute favorite things to make with fresh blueberries is homemade blueberry muffins.
The problem is that most recipes I have come across online make a dozen or more muffins. But since it is now just my daughter and I at home together most weeks, we can rarely get through an entire dozen of muffins between the two of us before they go stale no matter how amazingly delicious they may be. Cue my mission to come up with the perfect small batch blueberry muffin recipe!
Once I had tweaked and perfected this recipe, I found myself making these muffins on repeat all throughout the summer. My daughter requested them at least once a month, and my boyfriend (now fiancee- what!?!) even liked them and he usually isn't a huge fan of sweets for breakfast. They are nice & moist thanks to the addition of creamy Greek yogurt and are bursting with fresh blueberry flavor!
This recipe will make 6-8 muffins depending on how full you decide to fill your muffin cups. Of course, if you need bake up a larger batch to feed a small crowd, you can easily double or triple this recipe.
Here are a few notes & tips about this recipe:
- If you can't find fresh blueberries or if they happen to be out of season in your area, frozen blueberries will work just as well in this recipe.
- If blueberries aren't your thing, feel free to try other berries in these muffins instead. Strawberries, raspberries, or blackberries would work well in this recipe.
- Give the flavor of these muffins a little boost by using flavored Greek yogurt instead of the plain. I would suggest vanilla, blueberry, or mixed berry.
- I like sprinkling a little coarse sparkling sugar on top of my muffins before baking them. It gives them a pretty sparkle and a little extra sweetness. If you can't find sparkling sugar in your local grocery store, Amazon sells a variety of them online.
Small Batch Blueberry Muffins
Ingredients
- 1 cup flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup sugar
- 2 tbsp unsalted butter, melted
- 2/3 cup plain Greek yogurt
- 1/2 tsp vanilla extract
- 3/4 cup fresh or frozen blueberries
- Coarse sparkling sugar for topping (optional)
Instructions
- Preheat the oven to 350 degrees. Line a muffin pan with 6-8 muffin liners. Set aside.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the egg with the sugar and melted butter until well combined. Then whisk in the Greek yogurt and vanilla until smooth. Slowly add in the flour mixture and mix until just incorporated. Fold in the blueberries.
- Using a large ice cream scoop, divide the batter evenly among 6-8 lined muffin cups. Sprinkle the top of each one with sparkling sugar, if desired.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Allow the muffins to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
- These muffins can be stored in an airtight container for up to 3 days. Enjoy!
If you loved this recipe, then you might also like my...
