Small Batch Blueberry Muffins (Just 6 Muffins)

These small batch blueberry muffins give you exactly six tall, tender muffins with a crisp sugar top and plenty of berries in every bite.

No leftovers to go stale, no scaling down a big recipe in your head. This one is built for two people or a solo baker who wants fresh muffins without the waste.

What Makes These Muffins So Good

The crumb is soft and cakey, never dry or dense. A full half cup of sour cream does the heavy lifting here, keeping the muffins moist for days. (Yogurt works, too, but I like the richness of sour cream.)

They dome up tall with that signature bakery crackle across the top, thanks to a quick blast of high heat at the start. And because the batch is small, you can mix everything by hand in one bowl with a whisk and a spatula. No mixer, no fuss.

Ingredients

• 1 cup (125g) all-purpose flour: spooned and leveled for accuracy
• 1/3 cup (67g) granulated sugar: plus extra for the tops
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (120g) sour cream, at room temperature: full-fat works best, but light is okay
• 1 large egg, at room temperature
• 2 tablespoons melted unsalted butter or vegetable oil: butter gives a richer taste
• 1 teaspoon vanilla extract
• 3/4 cup (100g) fresh or frozen blueberries: do not thaw if frozen

Variations / Substitutions

• Plain Greek yogurt: use the same amount in place of the sour cream for a slightly tangier crumb.
• Oil instead of butter: substitute the melted butter with an equal amount of neutral oil for an even moister muffin.
• Different berries: swap the blueberries for raspberries or chopped strawberries. Keep the same weight.
• Lemon boost: stir 1 teaspoon of lemon zest into the wet ingredients for a bright pop.
• Dairy-free: use a thick plant-based yogurt (coconut or oat) and stick with oil.

For a larger batch, take a look at our Classic Bakery-Style Blueberry Muffins.

How to Make Small Batch Blueberry Muffins

Step 1: Whisk the Wet Ingredients

Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with 6 paper liners, spacing them out to allow for even airflow. In a medium bowl, whisk together the 1/2 cup sour cream, the egg, 2 tablespoons melted butter, and 1 teaspoon vanilla until smooth and no streaks remain, about 30 seconds.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk the 1 cup flour, 1/3 cup sugar, 1 1/2 teaspoons baking powder, baking soda, and salt until well combined, about 30 seconds. Make a well in the center.

Step 3: Fold in the Blueberries

Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry pockets remain, about 20 seconds. Gently fold in the 3/4 cup blueberries with a few broad strokes so you don’t burst them or streak the batter purple.

Step 4: Scoop, Bake, and Cool

Divide the batter evenly among the 6 lined cups, filling each all the way to the top for tall bakery-style muffins. Sprinkle the tops with a pinch of granulated sugar. Bake on the middle rack for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

A Few Tips for the Best Muffins

• Use room temperature ingredients. The sour cream and egg mix more evenly when they aren’t fridge-cold, giving you a more tender crumb.
• Don’t overmix. Stop stirring the moment the flour disappears. Overworking the batter makes muffins tough.
• For the highest domes, fill the liners right to the brim and start the bake at 400°F, not lower.
• Cold blueberries hold their shape better. If using fresh, pop them in the freezer for 10 minutes while you prep.

Bake times by pan size:

Storing Leftover Muffins

• Keep them fresh: store in an airtight container at room temperature for up to 3 days. The fridge can dry them out.
• Freeze for later: wrap each muffin individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature or microwave for 20 seconds to refresh.

Frequently Asked Questions

Can I use brown sugar instead of white?

Yes, swap in an equal amount of light brown sugar. You’ll get a slightly softer crumb with a hint of molasses.

Can I add a streusel topping?

Absolutely. Mix 2 tablespoons each of flour, sugar, and cold butter with a pinch of cinnamon, then crumble it over the batter before baking.

Can I substitute cake flour?

Not recommended without adjusting the liquid. Cake flour is lower in protein and will make the muffins too delicate and likely to sink.

Small Batch Blueberry Muffins Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 6 servings

Calories: 202

Ingredients Method Notes

Ingredients

  

• 1 cup (125g) all-purpose flour
• 1/3 cup (67g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (120g) sour cream, at room temperature
• 1 large egg, at room temperature
• 2 tablespoons melted unsalted butter or vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup (100g) fresh or frozen blueberries

Method

 

1. Preheat the oven to 400°F. Line 6 cups of a standard muffin tin with paper liners, spacing them out.
2. In a medium bowl, whisk the sour cream, egg, melted butter, and vanilla until smooth.
3. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well.
4. Pour the wet into the dry ingredients and stir with a spatula just until combined. Fold in the blueberries.
5. Divide the batter among the 6 liners, filling to the top. Sprinkle with sugar.
6. Bake for 18 to 20 minutes until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack.

Notes

If using frozen blueberries, fold them in directly from the freezer, no thawing. For an extra pop, add 1 teaspoon lemon zest with the wet ingredients. These muffins are best the day they’re baked, but they keep at room temperature in an airtight container for up to 3 days.