Blueberry Muffin for One
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One big, tender blueberry muffin baked in a ramekin, made with a single egg yolk.
Ingredients
- ½ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp salt
- 2 tbsp salted butter melted
- 3 tbsp sugar
- 1 large egg yolk
- ½ tsp vanilla extract
- 4 tbsp milk (whole, low-fat, or nondairy)
- ½ cup blueberries
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 400°F. Butter a 10-ounce ramekin and set it on a small rimmed baking sheet.
- In a small bowl, whisk the flour, baking powder, and salt.
- In a second bowl, stir the melted butter and sugar together. Add the egg yolk, vanilla, and milk and stir until smooth.
- Pour the wet mixture into the flour mixture and stir just until no streaks of flour remain. Gently fold in the blueberries.
- Spoon the batter into the ramekin. Bake for 15 to 20 minutes, until golden and a toothpick comes out with only a few moist crumbs.
- Let it cool in the ramekin for 10 minutes before eating.
Nutrition
Serving: 289g | Calories: 731kcal | Carbohydrates: 100g | Protein: 13g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 0.9g | Cholesterol: 316mg | Sodium: 760mg | Potassium: 238mg | Fiber: 3.5g | Sugar: 48g | Vitamin A: 1179IU | Vitamin C: 7.2mg | Calcium: 254mg | Iron: 4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 muffin); egg yolk counted as raw egg yolk (one large yolk 17 g), milk (whole (the first choice counted). Brands and portions vary, so use it only as an approximation.