Small-batch Blueberry Muffins
User Reviews
5
Small-batch Blueberry Muffins
Description
Small-batch Blueberry Muffins focus on a modest quantity suitable for a few servings. The muffins rely on all-purpose flour, baking powder, and salt blended with sugar and vegetable oil for the base. The inclusion of sour cream and egg white gives the muffins a moist texture and tender crumb without heaviness. Blueberries are folded gently into the batter to prevent breaking and maintain their whole shape.
Baking at 375°F for about 17 to 21 minutes ensures a just-set interior with a lightly crisp, sugary top when sprinkled with sanding sugar before baking. The lemon zest offers a subtle citrus note that complements the sweet berries without overwhelming them.
These muffins can be cooled on a rack and are best enjoyed fresh as a snack or breakfast treat. The recipe is straightforward and suits bakers looking for a small quantity without compromising moistness or flavor.
Ingredients
- 1/2 cup all-purpose flour 60 g
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup granulated sugar 50g
- 3 tablespoons vegetable oil
- 1 egg large, white
- 3 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon optional but extra delicious, zest
- 1/3 cup blueberries
- 1 teaspoon sanding sugar for topping*
Instructions
- Preheat your oven to 375°F and line a muffin tin with 4 liners.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, whisk together sugar and oil. Add egg white, sour cream, vanilla, and lemon zest. Whisk until smooth. Stir in flour mixture until just combined (do not over mix!). Fold in blueberries.
- Divide batter between prepared muffin cups, filling each just under 2/3 full. Sprinkle 1/4 teaspoon sanding sugar over the tops of each muffin.
- Bake for 17 to 21 minutes, until a toothpick inserted into the center comes out with just a few dry crumbs and when gently pressed, the top of the muffin springs back.
- Cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
- Regular granulated sugar can be used for topping if sanding sugar is unavailable, although it won’t add the same coarse texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4muffins
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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