Best Blueberry Muffins (Small Batch)

This recipe makes 12 standard muffins, or 6 jumbo muffins.

Looking to make 24 standard muffins, or 12 jumbo muffins?

• Use the Best Blueberry Muffins (Large Batch) recipe.

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Best Blueberry Muffins (Small Batch)

Set oven temperature to 425F.

In a small bowl, sift together dry ingredients:

2 1/2 cups (12 oz) flour

1/4 tsp salt

1 1/2 tsp baking powder

1/8 tsp baking soda

Set aside.

In a small bowl, stir together dairy:

1/2 cup buttermilk

1/4 cup sour cream

Set aside.

In the bowl of a stand mixer, combine:

1 1/8 cup sugar

1/4 cup oil

1/4 cup butter

Cream until lightened in color, about 2 minutes on medium speed.

Add, stirring after each addition:

2 eggs

1 tsp vanilla

1 tsp lemon extract

Stir until smooth, then fold in:

Dry ingredient mixture

Stir in:

Dairy mixture

Once smooth, fold in:

1 cup blueberries, semi-frozen

Line muffin tin with paper cups.

Evenly divide* batter.

Over each muffin, sprinkle:

1/8 tsp sugar

Bake:

• 12 standard muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 5-10 min (clean toothpick)

• 6 jumbo muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 15-20 min (clean toothpick)

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Brenda’s Tips:

• It is CRITICAL that you don't over-bake these muffins. They dry out quickly so be watchful and make sure to remove from oven as soon as they have set.

• Makes one dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (they're harder to find so naturally she often uses the more accessible 2" x 1 1/4" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

• Substitute any frozen berry for delicious results. Recommended to try raspberries or huckleberries. 

• *To portion, Brenda uses a 3T cookie scoop.

  • 12 standard = 1 scoop each, slightly rounded

  • 6 jumbo = 2 scoops each, slightly rounded