Small Batch Blueberry Muffins – A Delicious And Easy Recipe

Small Batch Blueberry Muffins – A Delicious And Easy Recipe

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Cranberry Orange Muffins Small Town Woman
Cranberry Orange Muffins Small Town Woman from www.smalltownwoman.com

Are you craving a sweet and delicious treat but don’t want to make a whole batch of muffins? Look no further than these small batch blueberry muffins! With just a few simple ingredients and a quick baking time, you can have warm, fluffy muffins in no time.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat together the milk, vegetable oil, and egg.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly between 6 greased muffin cups.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool for a few minutes before removing from the muffin tin.
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Nutritional Information

Each muffin contains approximately:

  • Calories: 204
  • Carbohydrates: 27g
  • Protein: 3g
  • Fat: 10g
  • Saturated Fat: 1g
  • Cholesterol: 32mg
  • Sodium: 175mg
  • Potassium: 82mg
  • Fiber: 1g
  • Sugar: 11g
  • Vitamin A: 87IU
  • Vitamin C: 1mg
  • Calcium: 62mg
  • Iron: 1mg

Cooking Time

Preparation time: 10 minutes

Cooking time: 18-20 minutes

Total time: 28-30 minutes

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Serving Suggestions

These small batch blueberry muffins are perfect for a quick breakfast or snack. Serve them warm with a pat of butter or a drizzle of honey. They also pair well with a cup of coffee or tea.

Variations

Want to mix up the flavor of these muffins? Try one of these variations:

  • Raspberry muffins: Substitute fresh raspberries for the blueberries.
  • Chocolate chip muffins: Add 1/2 cup of chocolate chips to the batter.
  • Lemon poppy seed muffins: Add 1 tablespoon of poppy seeds and the zest of one lemon to the batter.

Substitutions

If you don’t have all of the ingredients on hand, try these substitutions:

  • Flour: You can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour.
  • Sugar: Substitute honey or maple syrup for the granulated sugar.
  • Milk: Any type of milk will work in this recipe, including almond milk or soy milk.
  • Oil: Vegetable oil can be substituted with melted coconut oil or melted butter.
  • Egg: You can use a flax egg or applesauce instead of the egg.
  • Blueberries: Fresh or frozen blueberries can be used in this recipe.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.

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Tips

  • Do not overmix the batter or your muffins will be tough.
  • Use fresh blueberries for the best flavor.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • Make sure to grease your muffin tin well to prevent sticking.

Notes

This recipe makes 6 muffins, but can easily be doubled to make a full batch.

Frequently Asked Questions

Can I use other types of fruit?

Yes! This recipe works well with raspberries, blackberries, diced strawberries, or chopped peaches.

Can I make these muffins ahead of time?

Yes, you can make these muffins ahead of time and store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.

How can I make these muffins healthier?

You can make these muffins healthier by using whole wheat flour, reducing the sugar, and adding in some ground flaxseed or chia seeds for extra fiber.

If you’re looking for a vegan and gluten-free version of this recipe, look no further! These muffins are just as delicious as the original, but cater to those with specific dietary needs.

Ingredients

  • 1 cup gluten-free flour blend
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup non-dairy milk (such as almond milk)
  • 1/4 cup vegetable oil
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
  • 1/2 cup fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the non-dairy milk, vegetable oil, and flax egg.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly between 6 greased muffin cups.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool for a few minutes before removing from the muffin tin.
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Nutritional Information

Each muffin contains approximately:

  • Calories: 180
  • Carbohydrates: 24g
  • Protein: 2g
  • Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 156mg
  • Potassium: 74mg
  • Fiber: 2g
  • Sugar: 8g
  • Vitamin A: 25IU
  • Vitamin C: 1mg
  • Calcium: 58mg
  • Iron: 1mg

Cooking Time

Preparation time: 10 minutes

Cooking time: 18-20 minutes

Total time: 28-30 minutes

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Serving Suggestions

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