Small-Batch Blueberry Muffins

Published Feb. 10, 2021

Recipe Overview

• Total Time: ~35 minutes (plus up to 1 hour optional batter resting)

• Servings: 6 muffins (small-batch, ideal for quick breakfasts or snacks)

• Difficulty: Easy

Ingredients

• Dry Ingredients:

• 1¼ cups (160g) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon kosher salt

• Wet Ingredients:

• 4 tablespoons (55g) unsalted butter, softened to room temperature

• ½ cup (100g) + 4 teaspoons granulated sugar

• 1 large egg, room temperature

• ¼ teaspoon vanilla extract

• ¼ cup (60ml) whole milk, room temperature

• Fresh Blueberries:

• 1¼ cups (180g) fresh blueberries, rinsed, dried, and brought to room temperature

Preparation Steps

Step 1: Prep Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

Step 2: Cream Butter and Sugar

Using a stand mixer with the paddle attachment (or a wooden spoon for hand mixing), beat the softened butter and ½ cup sugar on medium-high speed until pale, light, and fluffy (2–3 minutes). Scrape down the sides of the bowl to ensure even mixing. Add the room-temperature egg and vanilla extract, then mix on low speed until fully incorporated (about 1 minute).

Step 3: Combine Wet and Dry Ingredients

With the mixer on low speed, add the dry ingredients in 3 equal additions, alternating with the milk. Mix until just combined (small lumps are acceptable—do not overmix). Scrape down the bowl, then mix for an additional 30 seconds to ensure uniformity.

Step 4: Fold in Blueberries

Gently mash ¾ cup of the blueberries with a fork to release natural juices, then fold them into the batter on low speed until just incorporated. Add the remaining ½ cup blueberries and mix gently to preserve their shape (overmixing will cause blueberry “bleeding” and dense muffins).

Step 5: Rest Batter (Optional) or Preheat Oven

Cover the batter with plastic wrap and let rest at room temperature for up to 1 hour (improves texture and flavor). If not resting, immediately preheat the oven to 400°F (200°C).

Step 6: Prepare Muffin Pan and Divide Batter

Generously spray a 6-cavity nonstick muffin pan with cooking spray, focusing on the corners and top edges of each cavity (to prevent sticking during baking). Divide the batter evenly into the 6 cavities—they will appear very full. Sprinkle each muffin with 1 teaspoon of the extra granulated sugar for a golden, crisp top.

Step 7: Bake Muffins

Bake at 400°F (200°C) for 22–24 minutes. Muffins are done when the tops are domed, golden-brown at the edges, and a skewer inserted into the center comes out with a few moist crumbs (not wet batter).

Step 8: Cool and Unmold

Remove muffins from the oven and immediately use a small offset spatula to gently release the edges from the pan (avoid separating the top from the bottom). Let cool completely on a wire rack for 1 hour. To unmold, invert the pan onto a wire rack, holding the pan and rack together, then flip to release the muffins.

Storage

Store in an airtight container at room temperature for up to 2 days.

Tips & Variations

• Milk Swap: Replace whole milk with buttermilk (½ cup) for tangier muffins; add 1/8 tsp baking soda to the dry ingredients for extra lift.

• Sweetness Adjustment: Reduce sugar to 1/3 cup (80g) if the recipe feels overly sweet.

• No Nonstick Spray? Use silicone liners, or grease the pan with butter and dust with flour.

• Frozen Blueberries: Thaw, drain, and bring to room temperature before folding into batter.

• Loaf Pan Conversion: Transfer batter to a greased 9×5-inch loaf pan; bake at 375°F (190°C) for 45–50 minutes (skewer test for doneness).

• Hand Mixing: Skip the stand mixer—cream butter/sugar by hand with a wooden spoon, then fold dry ingredients with a spatula.

User Comments & Suggestions

• “Use buttermilk instead of whole milk and add 1/8 tsp baking soda.” (Incorporated into “Milk Swap” tip.)

• “Too sweet—reduce sugar to 1/3 cup.” (Addressed in “Sweetness Adjustment.”)

• “Replace nonstick spray with paper liners.” (Included in “No Nonstick Spray?” tip.)

Note: For a more beginner-friendly approach, simplify mixing by hand and use paper liners to avoid spray. The batter’s “very full” appearance is intentional—overflowing slightly ensures tall, domed tops!