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Small Batch Blueberry Muffins

Small Batch Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
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.