Best 2 Small Batch Blueberry Muffins Recipes
Blueberry muffins are a classic breakfast treat that can be enjoyed any time of the day. They are easy to make and can be customized to your liking, making them a great option for bakers of all skill levels. For those looking to make a small batch of blueberry muffins, there are several recipes available that yield just a few muffins, making them perfect for a quick snack or small gathering. In this article, we will explore some of the best recipes for small batch blueberry muffins, providing you with delicious and easy-to-follow instructions for creating this delightful treat in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
SMALL BATCH LEMON BLUEBERRY MUFFINS
These muffins are made easily Bisquick Heart Smart™ mix and come studded with delicious blueberries and a hint of fresh lemon. What a great way to start the day!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 4 regular-size muffin cups; spray insides of paper baking cups with cooking spray.
- In small bowl, stir all ingredients except blueberries and 1 teaspoon sugar just until moistened. Stir in blueberries. Spoon batter into muffin cups. Sprinkle 1 teaspoon sugar over tops.
- Bake 12 to 13 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 7 g, TransFat 0 g
SMALL-BATCH BLUEBERRY MUFFINS
Michelle Lopez, the author of "Weeknight Baking: Recipes to Fit Your Schedule" (Simon & Schuster, 2019), was inspired by the oversize muffins at Levain Bakery when she developed this recipe. The keys to the loftiest muffins? Plenty of batter and a high oven temperature, which ensures that they rise quickly and bake with a beautiful top and a tender interior. For the best results, rest your batter before baking. One very important tip: Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, breads, pastries, dessert, main course, side dish
Time 35m
Yield 4 muffins
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/2 cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
- Using clean hands, mash 3/4 cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
- At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
- Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
- Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
- When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.
Tips:
- To ensure moist and fluffy muffins, do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough muffins.
- Use fresh or frozen blueberries. Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the batter.
- For a streusel topping, combine 1/4 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon ground cinnamon in a small bowl. Use your fingers to work in 2 tablespoons of cold unsalted butter until the mixture resembles coarse crumbs. Sprinkle the streusel topping over the muffin batter before baking.
- To make muffins with a muffin mix, follow the package directions. Simply add the specified amount of water or milk, egg, and melted butter to the muffin mix. Then, stir in the blueberries.
- For vegan muffins, substitute plant-based milk and vegan butter for the regular milk and butter. You can also use a flax egg instead of a regular egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it becomes gel-like.
- Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze muffins for up to 2 months. To freeze, place the muffins in a single layer on a baking sheet and freeze until solid. Then, transfer the muffins to a freezer-safe bag.
Conclusion:
With these recipes and tips, you can easily make delicious blueberry muffins at home. Whether you prefer a classic muffin, a streusel-topped muffin, or a vegan muffin, there's a recipe here for everyone. So, preheat your oven and get ready to enjoy a batch of homemade blueberry muffins!
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