Blueberry Muffin for One

Course Bread

Cuisine American

Keyword blueberry muffin, muffin for one, single muffin recipe, small batch muffin

Prep Time 10

Cook Time 20

Total Time 30

Servings 1 muffin

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

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

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.