Easy & Moist Small Batch Blueberry Muffins Recipe (No Sour Cream Needed!)

Craving a warm, tender muffin bursting with juicy blueberries, but don’t want a huge batch sitting around? Look no further! This recipe for Small Batch Blueberry Muffins is specifically designed for smaller households, yielding exactly six perfectly moist and flavorful muffins. What makes them truly special? They’re made without sour cream, yet maintain an incredible softness, and use a whole egg to keep things simple and waste-free. With just a hint of refreshing lemon, these homemade delights are a breakfast or snack dream come true.

In the culinary world, it’s easy to get lost in recipes designed for large families or parties. However, not everyone needs a dozen muffins, a whole cake, or a massive tray of cookies. That’s why I’ve been focusing on scaling down classic recipes for small batch baking – perfect for one, two, or a small family who appreciates freshly baked goods without the leftovers. Just like my waffles for two, these blueberry muffins fit right into that sweet spot.

While my blog already features beloved small batch recipes like small batch banana muffins, chocolate banana muffins, pumpkin chocolate chip muffins, and lemon muffins, it became clear there was a glaring omission: a dedicated recipe for Small Batch Blueberry Muffins. How could I overlook such a classic? Well, the wait is over!

These muffins are a testament to simple, wholesome ingredients creating magic. They’re wonderfully soft and moist, generously studded with fresh blueberries, and brightened by the aromatic zest of a lemon. Every bite delivers that quintessential homemade taste that feels both comforting and invigorating.

Why This Small Batch Blueberry Muffin Recipe is Unique

You might find other small batch muffin recipes out there, but mine offers a few distinct advantages tailored for ease and quality. Firstly, this recipe brilliantly utilizes one whole large egg. Many scaled-down recipes often call for just egg whites, leaving you with the dilemma of what to do with the leftover yolks. I believe baking should be enjoyable and stress-free, so I formulated this recipe to use a complete egg, simplifying your prep and ensuring no food waste.

Secondly, you’ll notice there’s no sour cream in this recipe. While sour cream is a fantastic ingredient for adding moisture and tang to baked goods, I often find I don’t have it on hand, especially for such a small quantity of muffins. Rest assured, despite its absence, these blueberry muffins from scratch are incredibly juicy and moist. The secret lies in using whole milk for its rich fat content and, crucially, avoiding overbaking. These two factors combine to give you a perfectly tender crumb every single time.

This recipe is designed for maximum flavor and minimal fuss, making it your new go-to for a quick and satisfying baking project. The convenience of baking only six muffins means you always get to enjoy them fresh out of the oven, warm and fragrant – the absolute best way to experience a homemade muffin.

Essential Ingredients For The Best Small Batch Blueberry Muffins

Crafting delicious muffins starts with understanding the role each ingredient plays. Here’s a detailed look at what you’ll need to make your perfect blueberry muffins from scratch:

• All-purpose flour: This forms the structural backbone of your muffins. It provides the necessary gluten to hold everything together, preventing your muffins from crumbling. Remember, the key to tender muffins is to mix the batter until just combined; overmixing develops too much gluten, leading to a tough, chewy texture.
• Baking powder: This chemical leavening agent is crucial for giving your muffins their beautiful dome and light, airy texture. It reacts when wet and with heat, creating carbon dioxide bubbles that make the batter rise.
• Salt: Often overlooked, salt is vital for balancing the sweetness and enhancing all the other flavors in the batter. It prevents the muffins from tasting flat.
• Unsalted Butter: Always use unsalted butter for baking, as it gives you control over the salt content in the recipe. Softened butter, creamed with sugar, creates tiny air pockets that contribute to a fluffier muffin texture, unlike melted butter which would result in a denser crumb. Ensure your butter is at room temperature for optimal creaming.
• Granulated Sugar: Beyond providing sweetness, sugar plays a critical role in keeping your muffins moist by attracting and holding onto moisture. It also aids in achieving that appealing golden-brown crust and contributes to the overall tender crumb.
• Lemon zest: The bright, fragrant zest of a lemon is a game-changer here. It provides a delightful counterpoint to the sweetness of the blueberries, adding a fresh, citrusy aroma and flavor that elevates the entire muffin experience without making them taste overtly lemony.
• Large Egg: As mentioned, this recipe uses one whole standard large egg, ideally at room temperature. A room temperature egg emulsifies better with the butter and sugar, creating a smoother, more uniform batter and contributing to a better rise and texture.
• Vanilla extract: A touch of pure vanilla extract enhances the overall flavor profile, adding warmth and depth that complements both the blueberries and lemon.
• Whole milk: The fat content in whole milk is essential for producing incredibly moist and tender muffins. Its richness contributes to a softer crumb and a more luxurious mouthfeel compared to lower-fat milk options. Ensure it’s at room temperature for better incorporation.
• Blueberries: For the absolute best results, choose fresh, plump blueberries. Their natural sweetness and burst of juice are unparalleled. If fresh aren’t available, you can absolutely substitute frozen blueberries, but make sure they are thawed completely and thoroughly drained of any excess liquid to prevent a soggy batter and discolored muffins. Tossing them in a little flour before adding them to the batter can also help prevent them from sinking.

How To Make Perfectly Moist Small Batch Blueberry Muffins

Creating these delightful muffins is a straightforward process. Follow these steps for perfect results:

1. Prepare: First, preheat your oven to 400°F (200°C). This higher initial temperature helps create that signature domed top. Line a 6-cup muffin pan with paper liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for uniform rising. Set aside.
3. Cream Wet Ingredients: In a large mixing bowl (using a stand mixer with a paddle attachment or a hand mixer on medium-high speed), beat the softened butter, granulated sugar, and lemon zest together. Cream this mixture until it’s light, fluffy, and pale, usually about 1-2 minutes. This step incorporates air, which contributes to the muffins’ texture.
4. Add Egg & Vanilla: Scrape down the sides of the bowl to ensure everything is well combined. Then, beat in the room temperature egg and vanilla extract until fully incorporated. Don’t overmix at this stage, just until combined.
5. Alternate Wet & Dry: This is a key technique for tender muffins. With your mixer on the lowest speed, add the dry ingredients alternately with the whole milk. Begin and end with the dry ingredients. Add the flour mixture in three additions and the milk in two additions. As soon as the flour is about 90% incorporated, stop the mixer. Switch to a rubber spatula and gently fold in the remaining flour by hand. Overmixing at this stage can lead to tough muffins, so be gentle!
6. Fold in Blueberries: In a small bowl, gently toss your fresh (or thawed and drained frozen) blueberries with about 1 teaspoon of flour. This light coating helps suspend the blueberries in the batter, preventing them from sinking to the bottom during baking. Carefully fold the floured blueberries into the muffin batter with your rubber spatula until just distributed.
7. Fill & Bake: Divide the batter evenly among the 6 prepared muffin liners, filling them almost to the top. Bake for 20-22 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. The muffins should be golden brown and domed.
8. Cool: Let the muffins cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely. This allows them to set and prevents them from getting soggy.

While homemade blueberry muffins are undoubtedly best enjoyed warm on the day they’re made, any leftovers can be stored in an airtight container at room temperature for up to 4 days. Reheat briefly in the microwave or oven for a “freshly baked” experience.

How To Freeze Blueberry Muffins for Later Enjoyment

One of the best ways to enjoy homemade muffins long after baking is to freeze them. This method ensures you always have a delicious breakfast or snack ready in minutes. Here’s how to do it properly to maintain their fresh quality:

1. Cool Completely: This step is critical. Ensure your muffins are completely cool to the touch before freezing. Any residual warmth will create condensation inside the freezer bag, leading to ice crystals and soggy muffins.
2. Initial Freeze (Uncovered): Place the cooled muffins in a single layer on a cookie sheet or plate. Freeze them uncovered for approximately 30-60 minutes, or until they are firm to the touch. This “flash freezing” prevents the muffins from sticking to each other once they are bagged.
3. Wrap Individually: Once firm, remove the muffins from the freezer. Individually wrap each muffin tightly in plastic wrap. This extra layer of protection helps prevent freezer burn and keeps them fresh.
4. Store in Freezer Bag: Transfer the individually wrapped muffins to a large, freezer-safe Ziploc bag or an airtight container. Squeeze out as much air as possible before sealing.
5. Freeze: Store in the freezer for up to 3 months.

To enjoy frozen muffins, simply remove one or more from the freezer. You can thaw them at room temperature for a few hours, or for a quicker method, reheat them in the microwave for 30-60 seconds (or until warm) or in a preheated oven at 300°F (150°C) for about 10-15 minutes.

More Delicious Blueberry Recipes to Try

If you find yourself with an abundance of fresh blueberries after making these muffins, or simply can’t get enough of their delightful flavor, here are some other fantastic blueberry-centric recipes to inspire your baking adventures:

• Blueberry Cobbler For Two: A perfect dessert for two, highlighting the sweet and tart flavors of blueberries under a tender biscuit topping.
• Small Batch Blueberry Jam Without Pectin: Preserve the taste of summer with this easy jam recipe, no pectin needed!
• Small Coffee Cake recipe: This delightful coffee cake can be made with fresh blueberries, making it an excellent brunch option.
• Blueberry Turnovers: Flaky pastry pockets filled with a sweet blueberry filling, perfect for a treat or breakfast.