Made with lemon and buttermilk, these little blueberry muffins are the lightest and fluffiest ever! This simple recipe makes simply 4 muffins, however you possibly can double or triple the recipe as wanted.
Small Batch Blueberry Muffins
My mother exams my recipes for me, is not that good of her? So when my mother requested me for a recipe to make small-batch blueberry muffins from scratch, I knew I needed to do it. Plus, these Moist Lemon Blueberry Muffins are so good, why would not I wish to make them 5 instances to ensure they’re excellent?
Over the ten years I have been working this small batch recipe web site, I’ve developed recipes utilizing a propane oven, a convection range, a typical coil range, and now a gasoline range. All of this stuff could cause slight variations in recipes, so I admire my mother testing my recipes. Particularly testing my no-bake blueberry cheesecake recipe recently!
Should you’re new to baking, small-batch recipes are the easiest way to begin. When you have a recipe that fails (which my recipes will not!), you may waste far fewer substances. Folks usually e-mail me asking about recipe substitutions that may trigger a recipe to fail. Since I am unable to reply to everybody straight away, I do know that complicated baking soda with baking powder or utilizing extra egg than known as for in a recipe goes to trigger make it fail. My hope is that you simply begin over with a small batch recipe to make sure success. When you get the grasp of it, be happy to double or triple this recipe, just like my blueberry cobbler for 2.
Suggestions for making small batch blueberry muffins:
- Generally home made blueberry muffins made with recent blueberries have sunken berry syndrome. Have you ever ever bit right into a fruit muffin when all of the fruit was on the underside? Calmly coating recent fruit with flour earlier than including it to the dough will forestall this.
- Since we’re making blueberry muffins in small batches, I’m utilizing a small muffin pan with solely 6 cups. An everyday muffin pan will work, however a 6-cup muffin pan is extra compact and simpler to make use of. Toaster ovens usually include a small muffin pan that’s excellent for this. (Talking of, have you ever seen my Toaster Oven Cookbook for Two.?)
- Right now we’re going to make realgar sized muffins, not large or mini muffins, okay? Should you make this Lemon Blueberry Muffin Batter into mini muffins, tell us within the feedback part beneath how they turned out 🙂
Buttermilk Substitutions:
This small batch blueberry muffins recipe requires ¼ cup low-fat buttermilk. Buttermilk is acidic, which reacts with the baking powder on this recipe to make the muffins their fluffy, moist glory.
Nonetheless, if you do not have buttermilk available, you can also make it with common milk! Merely take the quantity of milk known as for in any recipe and scoop out ½ teaspoon to discard. Then, substitute that ½ teaspoon with lemon juice or vinegar. Stir the combination and let it sit for five minutes earlier than utilizing it in a recipe that requires buttermilk.
You should use apple cider vinegar or white vinegar. I promise these blueberry muffins will not style like vinegar.
Please notice that in case your recipe requires 1 cup of buttermilk or extra (like my rye bread), I counsel rising the quantity of lemon juice or vinegar to 1 teaspoon per cup.
Can you utilize frozen blueberries?
In case you are utilizing frozen blueberries for this recipe, I like to recommend small wild blueberries as an alternative of enormous ones, or particularly as an alternative of these you freeze your self at dwelling. It’s because frozen fruit releases extra water because it bakes. If the berries are smaller, they are going to launch much less water.
If you will use them frozen, defrost the berries and drain the surplus liquid. Then, cowl the berries with flour and proceed with the recipe as written.
Steps:
First, in a small bowl, whisk collectively the dry substances: flour, baking powder, freshly grated nutmeg, and salt. Put aside. Freshly grated nutmeg is elective right here; Floor stuff works right here too! Simply use â…› teaspoon from the jar. You may love the mix of lemon and nutmeg flavors in these muffins!
Subsequent, beat the butter, sugar, and lemon zest till mild and fluffy, about 3 to 4 minutes. The one lemon on this recipe is the lemon zest. The zest of a citrus fruit incorporates lemon oil, and that has a variety of lemon taste. If you wish to use the remainder of the lemon, you possibly can squeeze it and blend it with powdered sugar to make a glaze for these muffins after baking.
Add the egg white. Have the buttermilk prepared on the aspect.
The final step could be very specific: you’ll add half of the buttermilk, stir, add half of the dry substances after which stir once more. Lastly, add the final half of the buttermilk substances, stir evenly, and add the final half of the dry substances.
Lastly, add the blueberries evenly coated in flour. This prevents the blueberries from sinking to the underside of the muffins!
Divide the batter amongst 4 muffin cups and bake at 400 levels Fahrenheit for 19 to 22 minutes, till it kinds a dome and begins to brown across the edges. Let cool within the mildew for a couple of minutes, unmold and revel in.
I hope you want this small batch blueberry muffins recipe and I hope you share it with somebody you’re keen on.
Different greatest muffin recipes:
Efficiency: 4
Small Batch Blueberry Muffins
The Greatest Small Batch Blueberry Muffins with Lemon and Buttermilk.
Preparation time
quarter-hour
Cooking time
20 minutes
Whole time
35 minutes
Substances
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¼ cup + ⅓ cup unbleached flour
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heaping ½ teaspoon baking powder
-
â…› teaspoon freshly grated nutmeg
-
pinch of salt
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4 tablespoons unsalted butter, softened
-
â…“ cup of sugar
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¼ teaspoon lemon zest
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1 egg white (from 1 giant egg)
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¼ cup low-fat buttermilk
-
â…“ cup recent blueberries
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1 teaspoon unbleached flour
Directions
- Preheat oven to 400°F.
- In a typical muffin pan, line 4 muffin cups with liners.
- In a small bowl, combine collectively ¼ cup plus ⅓ cup flour, baking powder, nutmeg, and salt with a fork. Put aside.
- Now, in a medium bowl, cream the butter, sugar and lemon zest. Beat this combination very nicely to include a variety of air into the dough, about 3-4 minutes.
- Subsequent, add the egg white and proceed beating. Then add half the buttermilk, beating evenly earlier than including half the flour combination. Add the remaining half of the buttermilk adopted by the remaining flour combination. When this combination is totally integrated, cease mixing! Do not overmix!
- Subsequent, combine the clear, dried cranberries with 1 teaspoon of flour after which gently stir them into the dough. Divide the batter evenly between the muffin cups and bake for 19 to 22 minutes. Take pleasure in!
Grades
To substitute buttermilk: Subtract ½ teaspoon milk and substitute with recent lemon juice or vinegar. Stir and let sit for five minutes.
Really useful merchandise
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Dietary data:
Produce:
4
Serving Measurement:
1
Quantity per serving:
Energy: 224Whole fats: 12gSaturated fat: 7gTrans fat: 0gUnsaturated fat: 4gLdl cholesterol: 31mgSodium: 139mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 3g