Made with lemon and buttermilk, these small batch blueberry muffins are the lightest and fluffiest ones round! This straightforward recipe makes simply 4 muffins, however you’ll be able to double or triple the recipe, as wanted.
Small batch blueberry muffins
My mother assessments my recipes for me, is not that candy of her? So, when my Mother requested a recipe to make small batch blueberry muffins from scratch, I knew I needed to oblige. Plus, these moist lemon blueberry muffins are so good, why wouldn’t I need to make them 5 occasions to ensure they’re excellent?
Over the ten years I’ve been operating this small batch recipe web site, I’ve developed recipes utilizing a propane oven, a convection cooktop, a typical coil cooktop, and now a gasoline vary. All of these items could cause slight recipe variations, so I recognize my Mother testing my recipes. Particularly testing my no bake blueberry cheesecake recipe currently!
In case you’re new to baking, small batch recipes are the easiest way to begin. When you’ve got a recipe failure (which you completely will not with my recipes!), you’ll waste far much less components. Typically, individuals e-mail me and ask about recipe substitutions that may trigger a recipe to fail. Since I can’t reply instantly to everybody, I do know that complicated baking soda for baking powder or utilizing extra egg than referred to as for in a recipe goes to make it fail. My hope is that you simply begin contemporary with a small batch recipe to make sure success. When you’ve mastered that, be at liberty to double or triple this recipe, much like my blueberry cobbler for 2.
Suggestions for making small batch blueberry muffins:
- Generally, selfmade blueberry muffins made with contemporary blueberries have sunken berry syndrome. Have you ever ever bit right into a fruit muffin when all of the fruit was on the backside? In case you frivolously coat the contemporary fruit with flour earlier than stirring it into the batter, it is going to forestall this.
- Since we’re making small batch blueberry muffins, I’m utilizing a small muffin pan with solely 6 cups. A daily muffin pan will work, however a 6-cup one is extra compact and simpler to make use of. Typically, toaster ovens include a small muffin pan that’s excellent for this. (Talking of, have you ever seen my toaster oven cookbook for 2?)
- We’re making realgar sized muffins immediately, not jumbo or mini muffins, okay? In case you scoop this lemon blueberry muffin batter into mini muffins, please, allow us to all know within the remark part under how they turned out 🙂
Buttermilk substitutions:
This recipe for small batch blueberry muffins requires ¼ cup of low-fat buttermilk. Buttermilk is acidic, which reacts with the baking powder on this recipe to make the muffins rise to their fluffy, moist glory.
Nevertheless, if you do not have buttermilk readily available, you can also make it with common milk! Simply take the quantity of milk referred to as for in any recipe and scoop out ½ a teaspoon to discard. Then, substitute that ½ teaspoon with lemon juice or vinegar. Stir the combination collectively, and let it relaxation for five minutes earlier than utilizing it in a recipe that requires buttermilk.Â
You need to use apple cider vinegar or white vinegar. I promise these blueberry muffins will not style like vinegar.
Please be aware that in case your recipe requires 1 cup of buttermilk or extra (like my rye bread), I recommend growing the quantity of lemon juice or vinegar to 1 teaspoon per cup.
Can you employ frozen blueberries?
In case you’re going to make use of frozen blueberries for this recipe, I like to recommend the tiny wild blueberries as an alternative of the big ones, or particularly as an alternative of ones you frozen your self at dwelling. It’s because frozen fruit releases the surplus water because it bakes. If the berries are smaller, they may launch much less water.Â
In case you’re going to make use of frozen, thaw the berries, and drain off the surplus liquid. Then, coat the berries in flour and proceed with the recipe as written.
Steps:
First, in a small bowl, whisk collectively the dry components: flour, baking powder, freshly grated nutmeg, and salt. Put aside. Freshly grated nutmeg is non-compulsory here–the reground stuff works right here, too! Simply use â…› teaspoon from the jar. You are going to love the flavour mixture of lemon and nutmeg in these muffins!
Subsequent, beat the butter, sugar and lemon zest till gentle and fluffy, about 3-4 minutes. The one lemon on this recipe is the lemon zest. The zest of a citrus fruit incorporates lemon oil, and that’s loads of lemon taste. If you want to make use of the remainder of the lemon, you can juice it and blend it with powdered sugar to make a glaze for these muffins after baking.
Beat within the egg white. Have the buttermilk prepared on the facet.
The final step could be very explicit: you’re going so as to add half of the buttermilk, stir, add half of the dry components, after which stir once more. Lastly, add the final half of the buttermilk components, stir frivolously and add the final half of the dry components.
Lastly, fold within the blueberries coated frivolously in flour. This retains the blueberries from sinking to the underside of the muffins!
Divide the batter between 4 muffin cups, and bake at 400-degrees Fahrenheit for 19-22 minutes, till domed and beginning to flip golden brown across the edges. Let cool within the pan for a couple of minutes, tip out and revel in.
I hope you like this recipe for small batch blueberry muffins, and I hope you share it with somebody you like.Â
Different greatest muffin recipes:
Yield: 4
Small Batch Blueberry Muffins
Greatest small batch blueberry muffins with lemon and buttermilk.
Prep Time
quarter-hour
Prepare dinner Time
20 minutes
Complete Time
35 minutes
Elements
- ¼ cup + ⅓ cup unbleached flour
- heaping ½ teaspoon baking powder
- â…› teaspoon freshly grated nutmeg
- pinch of salt
- 4 tablespoons unsalted butter, softened
- â…“ cup sugar
- ¼ teaspoon lemon zest
- 1 egg white (from 1 massive egg)
- ¼ cup low-fat buttermilk
- â…“ cup contemporary blueberries
- 1 teaspoon unbleached flour
Directions
- Preheat the oven to 400°F.
- In a typical muffin pan, line 4 muffin cups with liners.
- In a small bowl, stir along with a fork the ¼ cup plus ⅓ cup flour, baking powder, nutmeg and salt. Put aside.
- Now, in a medium bowl, cream the butter, sugar and lemon zest. Beat this combination very properly to include loads of air into the batter, about 3-4 minutes.
- Subsequent, add the egg white and proceed beating. Then add half of the buttermilk, beating frivolously earlier than stirring in half of the flour combination. Add the remaining half of the buttermilk adopted by the remaining flour combination. When this combination is totally included, cease mixing! Don’t overmix!
- Subsequent, toss your clear, dry blueberries with 1 teaspoon of flour, then stir them gently into your batter. Divide the batter evenly between the muffins cups and bake for 19-22 minutes. Take pleasure in!
Notes
To subsitute buttermilk: substract ½ teaspoon of milk and substitute it with contemporary lemon juice or vinegar. Stir, and let relaxation for five minutes.
Really useful Merchandise
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Vitamin Info:
Yield:
4
Serving Dimension:
1
Quantity Per Serving:
Energy: 224Complete Fats: 12gSaturated Fats: 7gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 31mgSodium: 139mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 3g
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