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Healthy Shamrock Shake

This healthy shamrock shake recipe is a delicious mint chocolate chip combination packed with tons of healthy vitamins and nutrients!


I'm a huge fan of all things mint chocolate chip, as seen in my original Shamrock Shake post. However, sometimes you want the amazing flavor of a shamrock shake, but the nutritional benefits of something like a smoothie. This Healthy Shamrock Shake recipe is the best of both worlds. It's deliciously creamy, vibrantly green, and has a great minty flavor from real mint leaves. It's the perfect way to start your day in my humble opinion. 


Health shamrock shake smoothie on a marble table top with a metal straw.


Healthy Shamrock Shake:

This shamrock shake comes together with a bunch of really simple ingredients. All you need is spinach, frozen banana, mint leaves, almond milk, greek yogurt, and a handful of chocolate chips. Blend everything together in a high powered blender until smooth and you have the best mint chocolate breakfast anyone could ever want. 

I love that this recipe provides healthy nutrients from the banana and spinach (and gives you a serving of both fruits and vegetables!), along with protein from the greek yogurt, healthy fats from the almond milk, and a punch of great flavor from the mint and chocolate. It's a stellar combination of health and flavor.

Health shamrock shake smoothie on a marble table top with a metal straw.

The Best High Speed Blender:

Our family has been using the KitchenAid K400 blender for over a year now and we love it so much. It blends everything for smoothies really easily, rarely gets stuck on frozen items and needs to be stopped and have more liquid added, and has been overall a great addition to our kitchen. It has amazing horsepower for about half the cost of other blenders. 

Health shamrock shake smoothie on a marble table top with a metal straw.

Mint Leaves Benefits: 

Mint leaves are a great source of nutrients and vitamins including vitamin A and antioxidants. It may relive IBS symptoms and aid in digestion. Some studies have found mint to aid in brain function and reduce feelings of frustration and anxiety, and if nothing else, it will make your breath smell better. 

Healthy Shamrock Shake

Healthy Shamrock Shake

Yield: 1
Author: Paige Flamm
Prep time: 5 MinTotal time: 5 Min
This healthy shamrock shake recipe is a delicious mint chocolate chip combination packed with tons of healthy vitamins and nutrients!

Ingredients

  • 1 Frozen Banana
  • 1 1/2 cups Spinach
  • 1 cup Almond Milk
  • 2 tbsp Chocolate Chips
  • 2 tbsp greek Yogurt
  • 5 Mint Leaves

Instructions

  1. Blend all ingredients together in a high speed blender until smooth. Top with mint leaves, chocolate chips, or granola as desired. 

If you liked this post, Healthy Shamrock Shake, you might also like:

Be sure to follow along on Instagram @single.serving.size to stay up-to-date on all the latest posts and recipes!

Small Batch Cinnamon Rolls

These small batch cinnamon rolls only take one hour to bake and are the perfect treat to make for breakfast on any holiday or special occasion. 


Growing up my family celebrated almost all holidays with cinnamon rolls. We typically did store bough growing up, but now as an adult, I really love making cinnamon rolls from scratch. Most recipes make at lease a dozen rolls though, and for our small family that means that a lot of them go stale on the counter faster than we can eat them. This small batch cinnamon roll recipe is perfect for our family of four and makes the perfect half dozen of cinnamon rolls in just an hour!


Six cinnamon rolls in a green baking dish with a blue dish towel in the background.


Small Batch Cinnamon Rolls:

This is the best cinnamon roll recipe because it makes exactly 1/2 dozen cinnamon rolls. If you're single, or live with just a few people, this is the perfect recipe to make so that you don't have a bunch of leftovers going to waste. For our family of four we each had 1 1/2 cinnamon rolls and everyone had full and satisfied tummies afterwards. 

Six cinnamon rolls in a green baking dish with a blue dish towel in the background.

Cinnamon Roll Ingredients:

  • 1/2 cup milk
  • 1/4 cup butter, softened and divided 
  • 1 3/4 cups all-purpose flour, divided 
  • 1/4 cup granulated sugar, divided 
  • 1/4 teaspoon salt 
  • 1 tbsp yeast
  • 1/2 egg, whisked
  • 1/8 cup packed brown sugar 
  • 1 tablespoons ground cinnamon 

Best Small Baking Pan:

For small batch baking recipes I love using this 5x7 pan that I bought on Amazon. It's the perfect size for this cinnamon roll recipe and fit the dough I needed perfectly. It comes in three different colors, I bought the green but the pink and yellow are super cute too!

Six cinnamon rolls in a green baking dish with a blue dish towel in the background.

The Best Cinnamon Roll Icing:

My family and I do not like cream cheese frosting. We much prefer a simple vanilla icing to go on our cinnamon rolls, much like the kind you would find in a can of Pillsbury cinnamon rolls. For this recipe you'll simply mix together 2 tbsp butter, 2 tbsp milk, 1 1/2 cups powdered sugar, and 1 tsp vanilla, and stir until everything is well combined. You may need to add more powdered sugar/milk until you get your preferred consistency.


Small Batch Cinnamon Rolls

Small Batch Cinnamon Rolls

Yield: 6
Author: Paige Flamm
Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour
These small batch cinnamon rolls only take one hour to bake and are the perfect treat to make for breakfast on any holiday or special occasion.

Ingredients

  • 1/2 cup Milk
  • 1/4 cup Butter, softened and divided
  • 1 3/4 cups All-Purpose Flour, divided
  • 1/4 cup Granulated Gugar, divided
  • 1/4 tsp Salt
  • 1 tbsp Yeast
  • 1/2 egg, whisked
  • 2 tbsp Brown Sugar
  • 1 tbsp Cinnamon
Vanilla Icing
  • 1 1/2 cups Powdered Sugar
  • 2 tbsp Milk
  • 2 tbsp butter
  • 1 tsp Vanilla Extract

Instructions

  1. For this recipe you start by melting the butter and milk together in the microwave until the butter is completely melted. Let the mixture cool until it's 110º or warm to touch. Whisk together 1 1/2 cups flour, 1/4 tsp salt, and 2 tbsp sugar together, and then add the milk and butter mixture, along with the yeast to the dry ingredients. Mix together with a wooden spoon, or with an electric mixer (I do everything by hand). Add more flour 1/4 cup at a time if the mixture is too wet. Once the mixture is smooth to the touch and consistent throughout, grease a bowl and place the dough inside and cover with a towel for 10 minutes.
  2. While the dough is resting mix together 2 tbsp each of white and brown sugar, and 1 tbsp of cinnamon, then set aside.
  3. After 10 minutes roll the dough out into a long rectangle (about 12 inches by 6 inches). Spread 2 tbsp of butter on top of the dough, and then sprinkle the cinnamon sugar mixture evenly across. Roll the dough on the long side tightly to make one long log. Cut the dough into six even pieces and then place in a small baking dish.
  4. Preheat the oven to 350º and let the rolls rest on top of the oven for 25 minutes. Once the rolls have rested, bake in the oven for 20 minutes.
  5. Once the rolls are done baking make you icing by mixing together 2 tbsp butter, 1 1/2 cup powdered sugar, two tbsp milk, and 1 tsp vanilla. Add more sugar/milk as needed until you get the preferred consistency. Serve immediately.

If you liked this post, Small Batch Cinnamon Rolls, you might also like:

Be sure to follow along on Instagram @single.serving.size to stay up-to-date on all the latest posts and recipes. 

Mini Bundt Cake Recipe

This mini bundt cake recipe makes exactly one small bundt cake that is the perfect gift to bring to a friend for their birthday or any small celebration!


I have a confession to make. I have never eaten a bundt cake until I made this mini bundt cake recipe yesterday afternoon. I was surprised by how easy they are to make and the possibilities are endless with the cute designs of mini bundt cake pans you can purchase. This would be the perfect treat to bring a friend of neighbor on their birthday! 


Mini bundt cake with stripes of vanilla icing

Mini Budt Cake Recipe:


This mini bundt cake recipe comes together by mixing your dry ingredients together in one bowl, and whipping your wet ingredients together in another. Then you carefully fold the dry ingredients into the wet ingredients, pour it into your greased bundt pan mold, and then bake in the oven for 20-25 minutes.

I made a cream cheese frosting to go with my cake that came together with cream cheese, butter, powdered sugar, and vanilla. I whipped it on high speed with an electric mixer for a minute or so and it was ready to pipe!


Mini bundt cake with stripes of vanilla icing

Small Bundt Pan:


To make this bundt cake I purchased this small bundt pan on Amazon a couple weeks ago. They have so many different patters, designs, and options, but I liked that this one was under $10, had a fun design, and was a 4 inch diameter to make the perfect mini bundt cake. 

Mini bundt cake with stripes of vanilla icing

Moist Bundt Cake Recipe:

What makes this bundt cake super moist is the addition of greek yogurt in the batter. You can use sour cream or greek yogurt interchangeably and it makes any baked good in my opinion turn our great every time. I live in fear of making a dry cake but any time I make a recipe with this addition, it's always a winner. 
Yield: 1
Author: Paige Flamm
Mini Bundt Cake Recipe

Mini Bundt Cake Recipe

This mini bundt cake recipe makes exactly one small bundt cake that is the perfect gift to bring to a friend for their birthday or any small celebration!
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Mini Bundt Cake Recipe
  • 1/4 cups all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/8 cup unsalted butter
  • 1/8 cup sugar
  • 2 tbsp egg, whisked (see note)
  • 1/8 cup full-fat sour cream
  • 1/4 teaspoons pure vanilla extract
Cream Cheese Frostin
  • 2 tbsp Cream Cheese
  • 1 tbsp Butter
  • 1/2 cup Powdered Sugar
  • 1 tsp Vanilla Extract

Instructions

Bundt Cake
  1. Preheat your oven to 350º and grease your mini bundt cake pan. I took a small dab of butter and rubbed it thoroughly inside the entire pan. 
  2. In a small bowl whisk together the  flour,  baking powder and salt.
  3. In a separate medium size bowl using an electric hand mixer, beat together the sugar and butter until well combined and fluffy. Scrape down the sides as needed with a rubber spatula, and then add in your eggs and mix again with the hand mixer. 
  4. Add the egg, sour cream, and vanilla to the wet mixture, combining again with an electric beater until well combined, scraping the sides as needed with the rubber spatula. 
  5. Finally, gently fold the dry mixture into the wet mixture until just combined, making sure to not over mix. 
  6. Pour the mixture into your prepared bundt cake pan, and bake in the oven for 20-25 minutes, until golden brown and a toothpick inserted in the middle comes out clean. 
  7. Allow cake to cool for one minute in the pan before turning out onto a small plate to finish cooling completely. 
  8. Once the cake is cooled completely, pipe your cream cheese frosting into thick stripes around the bundt cake and serve!
Cream Cheese Frosting
  1. Mix all ingredients together in a medium size bowl using an electric handheld mixer until everything is well combined. Spoon into a piping bag and pipe onto your bundt cake as desired. 

Notes:

When making small batch recipes in small bowls, I like to only put one beater into my electric handheld mixer. I find it mixes these small batches better without the hassle of the other beater getting in the way.


For the egg, crack one egg into a bowl, whisk together until the whites and yolks are well combined like you're making scrambled eggs. Scoop out two tablespoons of this mixture to add to the batter.

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Be sure to follow along on Instagram @single.serving.size to stay up-to-date on all the latest posts and recipes.

Small Batch Banana Muffins

This small batch banana muffins recipe makes exactly six banana muffins that are super sweet, delicious, and make the perfect morning treat. 


Muffins might be my very favorite thing to eat for breakfast in the morning. There is literally nothing better than putting some butter on a freshly baked muffin with a glass of milk on the side. That is ultimate comfort food in my book. This small batch banana muffin recipe is adapted from my mini loaf banana bread recipe, and comes together both quickly and easily. 


Three banana muffins stacked together on a marble table with a blue dish towel in the background.

Small Batch Banana Muffins:

For this recipe you mix together your wet ingredients: sugar, eggs, oil, banana, vanilla, sour cream (or greek yogurt), and then add in and stir your dry ingredients. once everything is well combined, pour a 1/4 cup amount of batter into six muffin liners and bake in the oven for 20 minutes. 


One banana muffin on a marble table


The Key to Perfect Banana Muffins:

I think that the key to perfect banana bread, muffins, etc... is using either sour cream or greek yogurt in the batter. There is something about it that just makes them turn our moist and perfect every time. Almost every recipe I've tried that doesn't use it in the batter tastes dry and unappetizing to me. If you want perfectly moist muffins or bread, go for the greek yogurt/sour cream every single time. 


two banana muffins on a wood tray with another muffin on a marble table. There is a blue dish towel in the background with peanuts scattered on a table top.

Six Cup Standard Muffin Pan:

I used a standard 12 cup muffin tin when making this recipe, but there are plenty of options online should you want to purchase a six cup muffin tin. This one that I've linked to on Amazon is under $10 and excellent quality. 


Banana Muffins Recipe Notes:

  • Mash your bananas before putting them into the batter. For this recipe I used about 1 1/2 bananas and put them in a bowl and mashed them with the bottom of a drinking glass, and then scooped out the 1/2 cup that I needed for the batter. 
  • You can use sour cream and greek yogurt interchangeably.
  • For the egg, break an egg into a small bowl, whisk, and then scoop out the 2 tbsp you need for the batter. Use the rest as you see fit. 


Yield: 6
Author: Paige Flamm
Small Batch Banana Muffins

Small Batch Banana Muffins

This small batch banana muffins recipe makes exactly six banana muffins that are super sweet, delicious, and make the perfect morning treat.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 1/2 cup White Sugar
  • 2 tbsp Egg, whisked (See recipe notes)
  • 1/4 tbsp Oil
  • 1/2 cup Bananas, mashed (See recipe notes)
  • 1/4 cup Sour Cream
  • 1/2 tsp Vanilla
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/2 cup + 2 tbsp flour

Instructions

  1. Preheat your oven to 350º.
  2. Mash your bananas in a small bowl with the bottom of a drinking class and then scoop out the 1/2 cup that you need for the batter and put into a separate bowl. 
  3. Whisk your one egg until the white and yolk are well combined, and then scoop out two tbsp of egg and add to the bowl with your measured mash banana.
  4. Add in your remaining wet ingredients to the banana and eggs: sugar, oil, sour cream, and vanilla. Mix until well combined. 
  5. Next add the salt, baking powder, and flour to the mixture, and stir until everything just barely comes together. 
  6. Line your muffin tin with paper liners. Using a 1/4 cup measuring cup, scoop 1/4 cup of batter into each of the liners. 
  7. Bake in the oven for 20-22 minutes until a toothpick inserted in the middle of a muffin comes out clean.
  8. Allow to cool for about 4-5 minutes in the pan until removing and eating. 

If you liked this post, Small Batch Banana Muffins, you might also like:

Be sure to follow along on Instagram @single.serving.size to stay up-to-date on all the latest posts and recipes!

Small Batch Peanut Butter Cookies

If you're looking for a small batch peanut butter cookies recipe, this one makes exactly six cookies that taste like they're right from your grandma's oven. 

My grandma never made chocolate chip cookies. In fact, out of all the baking she did, there were actually very little cookies to be had. She did however make these peanut butter cookies quite a few times in my childhood, and I think of her every time I make them. This small batch peanut butter cookies recipe makes six cookies, which is the perfect amount if you're making them for yourself, or a small treat for your family. 

Peanut butter cookies on a marble table scattered with small peanuts and a blue dish towel in the background.

Small Batch Peanut Butter Cookies: 

This peanut butter cookie recipe is a paired down version of the classic recipe everyone is familiar with. You use equal parts sugar, brown sugar, peanut butter, and butter, mixed with, egg, baking soda, vanilla, and flour. You use a fork to give them that signature criss cross pattern, and then bake in the oven for 8 minutes. A small batch of nostalgia in your own kitchen. 

Peanut butter cookies on a marble table scattered with small peanuts and a blue dish towel in the background.

Best Peanut Butter for Cookies:

There are a lot of bloggers that will tell you to purchase only Jiff peanut butter for cookies. I've used generic brands, Skippy, organic, non-organic and they've all had the same results. I think you should be more concerned about consistency than brand. If it has the same consistency as classic peanut butter you're set. I would steer away from the all natural peanut butters that require you to mix in the oil. Any normal creamy peanut butter will be great!

Peanut butter cookies on a marble table scattered with small peanuts and a blue dish towel in the background.

Peanut Butter Cookie Ingredients:

  • 2 tbsp Butter
  • 2 tbsp Peanut Butter
  • 2 tbsp White Sugar
  • 2 tbsp Brown Sugar
  • 1 tbsp Egg, whisked
  • 1/8 tsp baking soda
  • pinch of salt
  • 1/4 tsp Salt
  • 1/2 cup + 2 tbsp Flour


Yield: 6
Author: Paige Flamm
Small Batch Peanut Butter Cookies

Small Batch Peanut Butter Cookies

If you're looking for a small batch peanut butter cookies recipe, this one makes exactly six cookies that taste like their right from your grandma's oven.
Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

Ingredients

  • 2 tbsp Butter
  • 2 tbsp Peanut Butter
  • 2 tbsp White Sugar
  • 2 tbsp Brown Sugar
  • 1 tbsp Egg, whisked
  • 1/8 tsp baking soda
  • 1/4 tsp vanilla
  • pinch of salt
  • 1/4 tsp Salt
  • 1/2 cup + 2 tbsp Flour

Instructions

  1. Preheat the oven to 375º.
  2. In a medium size bowl, whisk together the butter, peanut butter, white sugar, brown sugar and egg using and electric mixer. 
  3. Next, add in the baking soda, vanilla, and salt. Mix with the mixer again until it's well combine, using a rubber spatula to scrape down the sides as needed.
  4. Finally, add in the flour and mix again until just combined, and then stop. Don't over mix the mixture. 
  5. Using a 1 1/2 tbsp cookie scoop, scoop the batter into six equal size balls. Roll them into a ball with your hands, and then set them on a cookie sheet two inches apart. 
  6. Using the back of a fork, make a criss cross pattern on the cookies, pressing them down gently to flatten them into a cookie shape. 
  7. Bake in the oven for eight minutes and then remove from oven. They will appear under baked, but allow them to cool completely on the pan. They will firm up in this time, and be completely fine to pick up without breaking once they're cooled. 

If you liked this post, Small Batch Peanut Butter Cookies, you might also like:

Be sure to follow along on Instagram @single.serving.size to stay up-to-date on all the latest posts and recipes. 

Chocolate Oreo Shake

 This Chocolate Oreo Shake is the perfect late night treat to satisfy your sweet tooth. Made with milk, chocolate ice cream, and Oreo cookies, it's super simple and easy to make. 


I love milkshakes. I'm pretty sure I had one every single night my senior year of high school. While there is a part of me that regrets 99% of my life choices in high school, this was not one of them. Chocolate is always my go-to choice, but sometimes you can't beat a fun add in like Oreo cookies. This Chocolate Oreo Shake is only three ingredients and incredibly easy to make!


cookies and cream milkshake with whipped cream and a cherry on top. The shake is also topped with oreo crumbs, along with cookie crumbs scattered on the table as well and a dish towel in the background.

Chocolate Oreo Shake:

This chocolate cookies and cream milkshake is super easy to make! You'll simply need 2 cups of chocolate ice cream, 1/2 cup of the milk of your choice, and 6 Oreo cookies. Blend these ingredients together in your blender (see below if you don't have a blender!) and top as desired. I topped my shake with whipped cream, a cherry, and cookie crumbs, but you can make yours as simple or elaborate as you'd like!


cookies and cream milkshake with whipped cream and a cherry on top. The shake is also topped with oreo crumbs, along with cookie crumbs scattered on the table as well and a dish towel in the background.

How to Make a Milkshake Without a Blender:

Did you know you can make a milkshake without a blender? Place your ice cream and milk in a tall glass and then use a knife or spoon to stir it all together. In high school my friends and I would want to not dirty the blender or make loud noises late at night and would opt for this method. We called them "hand churned" shakes. Derek saw me doing this soon after we were married and thought I was nuts. But it's effective! For this recipe blend the milk and ice cream together and then crush the cookies by hand and stir them in afterwards. 

cookies and cream milkshake with whipped cream and a cherry on top. The shake is also topped with oreo crumbs, along with cookie crumbs scattered on the table as well and a dish towel in the background.

Vegan Oreo Shake:

You can make this shake vegan by using your favorite chocolate vegan ice cream, and any nut, soy or oatmilk of your choice. Did you know regular Oreo cookies are vegan? That means you can easily make a vegan variation of this recipe super easily. No need to leave our plant based friends out of the fun!
Yield: 1
Author: Paige Flamm
Chocolate Oreo Shake

Chocolate Oreo Shake

This Chocolate Oreo Shake is the perfect late night treat to satisfy your sweet tooth. Made with milk, chocolate ice cream, and Oreo cookies, it's super simple and easy to make.
Prep time: 5 MinTotal time: 5 Min

Ingredients

  • 2 cups Chocolate Ice Cream
  • 1/2 cup Milk
  • 6 Oreo Cookies

Instructions

  1. Place all ingredients into your blender and blend until smooth. Top as desired and serve immediately. 

If you liked this post, Chocolate Oreo Shake, you might also like:

Be sure to follow along on Instagram @single.serving.size to stay up-to-date on all the latest posts and recipes.

Small Batch Blueberry Muffins

Small batch blueberry muffins are the perfect morning treat to make. This batter makes enough for exactly six standard size muffins.

Know those times where you go to make muffins and you could easily eat the entire pan? Me basically every time. With this magical muffin recipe, you're only making six muffins instead of the standard dozen, which means you'll feel less likely to explode if you eat the entire pan in one sitting. You're welcome by the way. 

Three blueberry muffins stacked on top of each other on a marble table with blueberries scattered in the background.

If you are a normal human being who doesn't binge on muffins (do these people exist?), these muffins will last you a few breakfasts for the week without going bad before you get to eat them all. 

Small Batch Blueberry Muffins:

This is my all time favorite blueberry muffin recipe. I've been making these muffins for about three years now and they turn out perfect every time. They're made with plant based milk, and without eggs, so they're even vegan as well which is a huge perk for some people. You can make this recipe with fresh or frozen berries, meaning you can enjoy this recipe any time of year. 


A blueberry muffin on a marble table with another muffin in the background

Blueberry Muffin Ingredients: 

  • 1/2 cup Almond Milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 cup All Purpose Flour
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup + 1 tbsp Sugar
  • 3 tbsp Vegetable Oil
  • 1/2 tsp Vanilla Extract
  • 1 cup Blueberries (fresh or frozen)

The top of a blueberry muffin on a marble table with scattered blueberries in the background.

The Best Blueberries for Muffins:

I have made this recipe with both fresh and frozen blueberries and they turn out great every time. If you're using frozen blueberries you'll just bake at the longer end of the cooking range than if you were using fresh. For these muffins in these photos, I used frozen wild blueberries because that's what we had on hand, and they were the perfect small size berries that you find in the boxed muffin mixes. They tasted delicious and my kids actually preferred not having huge globs of berries in the muffins!


Yield: 6
Author: Paige Flamm
Small Batch Blueberry Muffins

Small Batch Blueberry Muffins

Small batch blueberry muffins are the perfect morning treat to make. This batter makes enough for exactly six standard size muffins.
Prep time: 10 MinCook time: 24 MinTotal time: 34 Min

Ingredients

  • 1/2 cup Almond Milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 cup All Purpose Flour
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup + 1 tbsp Sugar
  • 3 tbsp Vegetable Oil
  • 1/2 tsp Vanilla Extract
  • 1 cup Blueberries (fresh or frozen)

Instructions

  1. Preheat the oven to 375º
  2. Line a standard muffin tin with six liners and set aside. 
  3. In a small bowl mix together the almond milk and vinegar, and set aside. 
  4. In a medium size bowl whisk together the flour, baking powder, baking soda, and salt. 
  5. In another bowl mix together the milk and vinegar mixture with the oil, sugar, and vanilla. 
  6. Pour the wet mixture into the dry mixture and stir until its just combined. Don't over mix, lumps are okay.
  7. With a rubber spatula, gently fold in the blueberries until well distributed, remembering to not over mix. 
  8. Using a 1/4 cup measuring cup, scoop the batter into the muffin liners. You should have enough batter for exactly six muffins. 
  9. Bake in the oven for 21-24 minutes, until a toothpick inserted in the middle comes out clear. You may see blueberry juice on the toothpick, that is fine, you just don't want obvious wet batter on the toothpick. 
  10. If you are using frozen berries you'll likely need the full 24 minutes.
  11. Allow to cool in the pan for 2-3 minutes before serving. 

If you liked this post, Small Batch Blueberry Muffins, you might also like:

Be sure to follow along on Instagram @single.serving.size to stay up-to-date on all the latest posts and recipes.