Lemon Blueberry Muffin for One

Course Bread

Cuisine American

Keyword blueberry muffin, lemon muffin, ramekin muffin, single serving muffin

Prep Time 10

Cook Time 15

Total Time 25

Servings 1 muffin

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

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

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.