Small Batch Blueberry Muffins Recipe

These small batch blueberry muffins are scaled for a household of two: the batter fills just 6 to 8 cups of a standard-size muffin pan, so the whole batch can be eaten over a weekend while the muffins are still fresh, with no need to find freezer space for leftovers.

This is a basic, classic-style muffin with an airy crumb, golden-brown tops and only moderate sweetness. Plain Greek yogurt provides the moisture, softened butter is creamed with the sugar, and a small amount of grated lemon peel backs up the fruit.

Frozen blueberries go straight into the batter, which makes this a handy recipe when fresh berries are not available. Tossing the berries with a tablespoon of flour before folding them in is part of the method, and the berry quantity is flexible from 3/4 cup up to a full cup.

Small Batch Blueberry Muffins

A reduced-size batch of simple blueberry muffins made with frozen berries, Greek yogurt and lemon peel. Yields 6 to 8 muffins that bake at 375°F in 25 to 30 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 6 muffins

Course: Bread, Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all purpose flour
• 1/2 tablespoon (1 1/2 teaspoons) baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 5 tablespoons unsalted butter softened
• 1/2 cup granulated sugar
• 1 egg
• 3/4 cup plain Greek yogurt
• 1/2 teaspoon lemon peel grated
• 3/4 to 1 cup frozen blueberries
• 1 tablespoon flour for coating the blueberries

Method

 

1. Heat the oven to 375°F. Using a standard-size muffin pan, grease 6 to 8 of the wells.
2. In a bowl, whisk the 1 1/2 cups flour with the sea salt and both leaveners.
3. In a second bowl, cream the softened butter and sugar together until fluffy. Beat in the egg until fully incorporated, follow with the grated lemon peel, and finally whisk in the yogurt.
4. Put the frozen blueberries in another bowl with the 1 tablespoon flour and toss until the berries are coated.
5. Tip the dry ingredients into the wet mixture and stir gently, only until combined; avoid vigorous mixing. Fold in the floured blueberries.
6. Portion the batter evenly among the greased muffin wells.
7. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester inserted into the center of a muffin comes out clean (200 to 205°F on an instant-read thermometer). If the batter went into 8 wells, start checking at 20 minutes.
8. Set the pan on a cooling rack for 5 minutes, then take the muffins out of the pan.

Notes

The batter makes 6 to 8 muffins; a 6-well muffin pan works for this recipe.

Use the full cup of blueberries for muffins that are heavy on fruit, or 3/4 cup for a lighter hand.

Some recipes suggest filling empty muffin wells 1/3 full of water to prevent the pan from warping. That is not recommended here, since hot water can spatter and cause injury; a pan that warps is more likely due for replacement.

Sugar substitute: replace the 1/2 cup granulated sugar with 1/2 cup of a granulated erythritol blend (such as erythritol with monk fruit) that measures cup-for-cup like sugar. The muffins will brown a little less and may have a faint cooling aftertaste. The blueberries and Greek yogurt still bring their own natural sugars, so the muffins are lower in sugar, not sugar-free.

Fresh blueberries work the same way. Frozen ones should stay in the freezer until the moment they are tossed with flour, so they do not thaw and streak the batter.

Storage: keep cooled muffins in an airtight container at room temperature for 2 to 3 days, or freeze them for up to 3 months and thaw at room temperature.

Inspired by a Cook’s Illustrated recipe.