Small-Batch Blueberry Muffins
Published Feb. 10, 2021
- Total Time
- About 35 minutes, plus optional resting
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cup/160 grams all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon kosher salt
- 4tablespoons/55 grams unsalted butter (½ stick), at room temperature
- ½cup/100 grams plus 4 teaspoons granulated sugar
- 1large egg, at room temperature
- ¼teaspoon vanilla extract
- ¼cup/60 milliliters whole milk, at room temperature
- 1¼cup/180 grams fresh blueberries, at room temperature
- Nonstick cooking spray
Nutritional analysis per serving (4 servings)
431 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 7 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk together the flour, baking powder and salt.
- Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and ½ 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.
- Step 3
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.
- Step 4
Using clean hands, mash ¾ cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
- Step 5
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.
- Step 6
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.
- Step 7
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.
- Step 8
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.
- 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.
Private Notes
Comments
Use buttermilk instead of whole milk. And add a large pinch (about 1/8 tsp) baking soda to dry ingredients.
Thanks for the smaller recipe! One question: Would butter and flour or paper muffin cups work as well instead of using nonstick cooking spray which I never buy or use?
Great small batch recipe. Too sweet for me. Recommend cut sugar to 1/3C Instructions need to be simplified and edited. Who uses a stand mixer for a small batch recipe? Easily done by hand with a spatula. Why is the oven temp in Step 3 and the baking time in Step 6, rather than both in Step 7, the last step? Overall, the instructions could be revised or edited to greatly improve readability
I made these in a cupcake pan for a quick healthy snack. I cut the sugar down to 1/3 of a cup and it tastes good, but if I want it sweeter next time I will sprinkle each muffin with a little sugar. I baked them for 24 minutes on the middle rack at the 400F. I used frozen blueberries and it was still tasty.
Worked out well. Thought the batter was too thick and ended up with six muffins instead of four (not complaining). Used lemon cardamom sugar for sprinkling. Used butter for the pan, no problem.
I made this 3 times with week, using home grown blueberries stashed in the freezer. First time, I cut sugar in half, used paper muffin cups, spread among 6 muffin cups, and the suggested amount of blueberries. They were ok. The second time, I used the entire amount of sugar, doubled the blueberries and made 2 of the 6 muffins in the tin ( no paper cups). They were much better. The third time I tripled the amount of blueberries, made all 6 muffins in the tin (no muffin paper cups), and they were outstanding.
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