If you love a tasty and moist muffin, these small batch blueberry muffins with streusel topping will surely blow your taste buds away. They are easy to make and the perfect way to start your morning or end your day.
Muffins are a classic baked good that can be enjoyed any time of day. Whether you're looking for a quick breakfast or a sweet treat to enjoy with your afternoon coffee, blueberry muffins are always a great choice.
While fresh blueberries are often the go-to choice for baking, frozen blueberries can also create delicious muffins. The streusel topping adds an extra layer of flavor and texture.
A small batch recipe means you don't have to worry about stale leftovers. Use this recipe to make the perfect amount when you crave freshly baked goods but don’t want too much excess sitting around.
To make the perfect small batch blueberry muffins, you'll need a handful of ingredients. You can find everything you need at your local grocery store.
For starters, you'll need all-purpose flour, baking powder, and salt for the base of your muffin batter. You'll also want to have granulated sugar and brown sugar on hand to add sweetness and depth of flavor.
Here are the ingredients used for the muffin batter:
- fresh or frozen blueberries
- all-purpose flour
- baking powder
- granulated white sugar
- brown sugar
- unsalted butter
- vanilla extract
- lemon zest
These ingredients are used in the streusel topping:
- granulated white sugar
- all-purpose flour
- ground cinnamon
- unsalted butter
Scroll down to the recipe card for the amounts used.
To start, preheat the oven to 375°F and line or grease your muffin tin cups. Then gather all the ingredients for the small batch blueberry muffin recipe, and start mixing up the batter.
Whisk the dry ingredients (flour, baking powder, and salt) in a small bowl.
Sprinkle one teaspoon of the flour mixture over the blueberries and gently toss to coat.
Place butter and sugars into a mixing bowl and beat well.
Beat in egg.
Mix in the milk.
Beat in the vanilla extract and lemon peel.
Mix the dry flour mixture into the wet mixture.
Stop mixing when combined, being careful not to over mix.
Gently fold in the blueberries.
Divide the batter into prepared muffin tins.
Combine the sugar, flour, and cinnamon.
Cut in the butter with a fork.
Sprinkle streusel topping mixture over each muffin top.
Bake the muffins until the centers of each blueberry muffin test done.
Remove pan from oven and let cool on a wire rack. Then take out each muffin from the pan.
You can easily switch up this small-batch blueberry muffin recipe. Try experimenting with different toppings and flavors.
- Swap out the streusel topping for a simple glaze made from powdered sugar, milk, and vanilla extract. For an extra burst of flavor, try adding lemon zest or almond extract to the glaze.
- Incorporate different types of fruit into your muffins. While blueberries are a classic choice, you can also try using raspberries or diced strawberries for a pop of color and sweetness.
- Try add-ins. Consider throwing in some chopped nuts or chocolate chips.
- Make it gluten-free by using almond flour instead of all-purpose flour. Substitution with other gluten-free flours should work too.
- Reduce the calories by swapping out the butter for applesauce.
- Use frozen blueberries right from the freezer. This prevents them from bleeding into the batter and turning it blue. If you thaw the berries, they release their juices which can cause discoloration and affect the texture of your muffins.
- Toss the blueberries in flour. This will help prevent them from sinking to the bottom of your muffins during baking.
- Avoid over-mixing your batter. Mix the batter just until combined, then fold in the blueberries. Over-mixing can lead to tough and dense muffins.
- Don't skip the lemon zest. Mixing freshly grated lemon zest into the batter enhances the flavor. Although fresh is best, you can use dried if that's all you have.
- Use liners to prevent the muffins from sticking to the pan. Although you can grease the cups, liners will make removing the muffins from the pan much more effortless.
Blueberry muffins with frozen blueberries are delicious on their own but can also be served in many different ways. For a simple yet elegant presentation, try serving your muffins with a dollop of whipped cream and some fresh berries on top.
Another option is to serve your muffins alongside a cup of coffee or tea for an indulgent breakfast or afternoon snack. You could even turn your muffins into dessert by serving them warm with vanilla ice cream or drizzled with caramel sauce.
To store your muffins properly, place them in an airtight container at room temperature for up to 3 days or freeze them for extended storage. To thaw frozen muffins, leave them at room temperature for several hours or microwave them briefly until heated.
To make a full batch, you should double the ingredients. The baking time may be slightly longer.
The batter can be baked in a mini muffin pan. The main difference is the baking time. Mini muffins will bake more quickly than regular-sized muffins since they are smaller.
You can make the muffins in a silicone muffin pan. It's still recommended to grease the muffin tins lightly, but you won't need to use liners.
Buttermilk is an excellent substitute for milk because it adds more flavor and moisture to the muffins. You may need to adjust the flour slightly as it is thicker than milk.
If you like to indulge in sweet morning treats, here are a few more recipes you may want to try.
- French toast in air fryer is so quick and easy.
- Small batch cinnamon rolls are worth getting out of bed for.
- Cookie dough overnight oats are a cinch to make.
- Pancake in a mug is so fast to make.
Small-Batch Blueberry Muffins
- ¾ cup blueberries frozen or fresh
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup sugar
- 2 tablespoons brown sugar
- 4 tablespoons unsalted butter softened
- 1 large egg
- ¼ cup milk
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon zest
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon unsalted butter diced
- Preheat oven to 375°F. Line 6 muffin cups with liners or grease well.
- In a small bowl, combine the flour, baking powder, and salt.
- Place frozen blueberries in a small bowl and sprinkle 1 teaspoon of the flour mixture over them. Gently toss to coat.
- In a medium bowl, beat together the white sugar, brown sugar and butter until light and fluffy.
- Beat in the egg. Then mix in the milk. Beat in the vanilla extract and lemon peel.
- Mix the dry flour mixture into the wet mixture just until combined, being careful not to over mix.
- Gently fold in the blueberries.
- Spoon batter into prepared muffin cups.
- In a small bowl, combine the sugar, flour, and cinnamon.
- Cut in the butter with a fork.
- Sprinkle streusel topping mixture over each muffin cup batter.
- Bake for 20 to 25 minutes or until the centers of each muffin test are done by inserting a toothpick and checking that it comes out dry. Remove from oven and let cool on a wire rack.