Lemon Blueberry Muffin for One
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One big lemon blueberry muffin baked in a ramekin and finished with a simple lemon glaze.
Ingredients
- 2 tablespoons melted salted butter
- 3 tablespoons granulated sugar
- 1 egg yolk
- ½ teaspoon lemon zest
- ¼ teaspoon vanilla extract
- 3 tablespoons milk
- 2 tablespoons lemon juice
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup blueberries
Glaze
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 400°F. Oil a 10-ounce ramekin and set it on a small baking tray.
- Whisk the butter and sugar together, then whisk in the egg yolk. Stir in the lemon zest, vanilla, milk, and the 2 tablespoons lemon juice.
- In another bowl, stir the flour, baking powder, and salt together. Fold this into the wet mixture just until combined.
- Gently fold in the blueberries and pour the batter into the ramekin.
- Bake for about 15 minutes, until a toothpick in the center comes out clean. Let the muffin cool completely.
- Stir the powdered sugar with the 1 teaspoon lemon juice and drizzle it over the cooled muffin.
Nutrition
Serving: 319g | Calories: 768kcal | Carbohydrates: 117g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 0.9g | Cholesterol: 250mg | Sodium: 751mg | Potassium: 248mg | Fiber: 3.6g | Sugar: 63g | Vitamin A: 1070IU | Vitamin C: 21mg | Calcium: 232mg | Iron: 3.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 muffin); yolk counted as raw egg yolk (one large yolk 17 g), milk counted as whole milk. Brands and portions vary, so use it only as an approximation.