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Small Batch Blueberry Muffins

  • Author: Allison Ferraro
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes (does not include time for batter to chill overnight)
  • Yield: 6 muffins 1x


This small batch blueberry muffin recipe makes just 6 cinnamon streusel-topped muffins bursting with fresh flavor.



for the muffin batter:

  • 2 Tbsp. (28 grams) unsalted butter
  • 1 1/8 cups (135 grams) all-purpose flour
  • 1 tsp. (4 grams) baking powder
  • 1/2 tsp. (1 gram) ground cinnamon
  • 1/4 tsp. (1.5 grams) baking soda
  • 1/8 tsp. (1 gram) salt
  • 2 Tbsp. (25 grams) vegetable oil
  • 1/4 cup (50 grams) granulated sugar
  • 2 Tbsp. (27 grams) dark brown sugar
  • 1 large egg (50 grams)
  • 2 Tbsp. (28 grams) sour cream
  • 3/8 cup (85 grams) milk
  • 1/2 tsp. (2.5 grams) vanilla extract
  • 3/4 cup (105 grams) fresh blueberries, divided

for the streusel topping:

  • 2 Tbsp. (15 grams) all-purpose flour
  • 2 Tbsp. (27 grams) dark brown sugar
  • ⅛ tsp. (0.25 gram) ground cinnamon
  • pinch of salt
  • 1 Tbsp. (14 grams) unsalted butter, melted


  1. Make the muffin batter. Melt the butter in a medium bowl in the microwave or on the stove. Set the melted butter aside to cool slightly while you move on to the next step.
  2. In a medium bowl, add flour, baking powder, cinnamon, baking soda, and salt and whisk to combine. Set aside.
  3. To the melted butter add vegetable oil and both sugars. Whisk to combine. Add egg and whisk to combine. Add sour cream, milk, and vanilla and whisk one more time until the mixture is well blended.
  4. Add the flour mixture to the butter mixture and gently fold the dry ingredients into the wet ingredients just until blended. Do not over mix the batter.
  5. In a small bowl, use the tines of a fork to mash about a third of the blueberries. Add the mashed blueberries and the remaining whole blueberries to the muffin batter and fold the berries into the batter.
  6. Chill the batter. Cover the bowl with a lid or plastic wrap and refrigerate the batter overnight (or up to 18 hours).
  7. Make the streusel topping just before baking the muffins. In a small bowl, add flour, brown sugar, cinnamon, and salt and whisk to combine. Add melted butter and whisk until a crumbly mixture forms. Set aside.
  8. Bake the muffins. When you’re ready to bake, preheat the oven to 425°F (218°C). Line a muffin pan with six paper liners.
  9. Divide the muffin batter evenly into the prepared muffin pan so that the six paper liners are ¾ full. (I love to use a cookie scoop for portioning the batter into the muffin pan and find that two level scoops of batter using my 1 ½ Tablespoon cookie scoop is perfect for each muffin.)
  10. Use your fingers to crumble the streusel topping evenly over the muffins.
  11. Bake the muffins at 425°F (218°C) for 5 minutes, then turn down the oven temperature to 350°F (177°C), keeping the muffins in the oven and without opening the oven door. Continue to bake the muffins until the tops are golden and spring back when gently poked, 20 to 25 minutes more.
  12. Let the muffins cool in the pan on a wire rack for 10 to 15 minutes. Then carefully remove the still-warm muffins from the pan and transfer them to the wire rack to cool completely.


Storage: Muffins are best on the day they are baked, though leftovers can be stored in an airtight container at room temperature for up to 3 days. Muffins can also be frozen, stored in an airtight container, for up to 1 month.

If you prefer a sugary muffin top, replace the streusel with a sprinkling of turbinado (raw) sugar. Simply sprinkle about ½ teaspoon (about 1.5 to 2 grams) turbinado sugar over each muffin before baking.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: blueberry muffins, small batch, make ahead