The original recipe came from food blog OneDishKitchen hosted by Joanie. The original recipe is here. I always recommend paying a visit as there are more things to see (I have added Joanie’s tips below this recipe). It is always interesting to read all the comments but most of all, see other delicious recipes she shares.
Blueberry Muffin for One
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons salted butter - melted
3 tablespoons sugar
1 large egg yolk
1/2 teaspoon vanilla extract
4 tablespoons milk (any kind of milk can be used whether whole, low-fat or non-dairy like almond or soy)
1/2 cup blueberries
Preheat the over to 400 degrees. F. (200 degrees C).
In a small bowl mix the flour, baking powder and salt.
In a medium bowl, stir together the melted butter and sugar. Add the egg yolk, vanilla and milk, then whisk until smooth (it was nice not to have to get the electric mixer out).
Stir in the dry ingredients until just combined. Next, gently fold in the blueberries.
Pour the batter into a buttered 10-ounce ramekin and place it on a baking sheet.
Bake for 15 to 20 minutes until the top is golden and a skewer or tip of a sharp knife inserted in the center comes out clean.
Remove from the oven and let cool slightly on a rack.
Enjoy warm with butter.
Joanie's notes:
Check your baking powder: expired baking powder can lead to a dense muffin, so make sure it is fresh.
Don't overmix: stir just until the flour is fully mixed in. A few lumps are fine but overmixing can make the muffin dense.
It was nice not having to use the electric mixer.
Use a baking sheet: place the ramekin on a small baking sheet to catch any drips. It also makes it easier to remove from the oven.
Watch the bake time: the muffin is done when the top is golden and skewer comes out clean with a few crumbs.
Bake and enjoy while fresh: this muffin tastes best warm and straight from the oven
In case you would rather copy and paste, and if I can remember, I will add the website in full.
https://onedishkitchen.com/blueberry-muffin-recipe-for-one/
What did I think? Because of the cooler temperature today (8-19-25), I took the opportunity to bake this muffin. I have been wanting to try it for some time. It is for one person but there is more than enough to eat half, after cooling, and save the other half til later.
I had to bake it about five to 10 minutes longer than the recipe called for. Our oven runs on the colder side, and even though it was on 400 degrees F., it was cooked inside but pale on the top. I was looking for golden brown. I put the broiler on for two or three minutes, and that did the trick.
I sprinkled a little on the top to make it look a little prettier. Next time I think I would brush melted butter on the top before putting it in the oven and see if that would help the browning process. Any ideas from any of you out there, and suggestions you may have, would be very welcome.
This is the ramekin dish I used. I coated the inside with just the right amount of melted butter before adding the batter. Once cooked and after loosening the sides all the way around with a small kitchen knife, the muffin slipped right out.
I used almond milk as I had just enough left in the bottom of the container. I was curious as I had never tried it in baking before and had run out of regular milk. I couldn’t tell the difference when I ate the muffin.
That’s about all I can think of but if you have any questions, please put them in the comment section and I'll do my best to answer.
Thanks for looking everyone,
have a great week and Bon Appétit!
