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. 

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. 

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 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 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. 

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