Small Batch Blueberry Muffins

This small batch muffin recipe makes the perfect amount of homemade blueberry muffins.

There’s something about small batch baking that’s sort of freeing.

It helps reduce the worry that you’re going to make something and have to throw some of it out if it doesn’t all get eaten. (I have always disliked food waste, but with the current levels of food inflation, I like it even less.)

It’s exactly why I develooped these Small Batch Oatmeal Chocolate Chip Cookies last week…

small batch oatmeal chocolate chips cookies

…which you may have missed if you aren’t subscribed to my Gluten Free Recipes.)

If you’re not an experienced baker, it can be intimidating to try to scale down a recipe. But rest assured, I’ve tested these, and you’ll find them just as yummy as a regular-size recipe of homemade blueberry muffins.

The only difference? This recipe makes four regular-size muffins. Just enough to feed a few folks for breakfast tomorrow with no leftovers.

Because who wants leftovers when there’s so much else to bake! ~Regan

small batch blueberry muffin
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small batch blueberry muffins

Small Batch Blueberry Muffins

  • Author: Regan Jones, RD
  • Total Time: 30 minutes
  • Yield: 4 muffins


This small batch muffin recipe makes the perfect amount of homemade blueberry muffins.


  • Baking spray with flour or cooking spray
  • 2/3 cup self-rising flour (see Note if using all purpose flour)
  • 3 Tbsp. granulated sugar
  • 3 Tbsp. buttermilk
  • 1 Tbsp. olive oil or melted coconut oil
  • 1 large egg, at room temperature and lightly beaten
  • 1/3 cup fresh blueberries or frozen blueberries
  • 2 Tbsp. powdered sugar (optional)
  • 1 tsp. orange juice (optional)


  1. Preheat oven to 400 degrees F. Coat 4 muffin cups of a muffin tin with baking spray with flour.
  2. Whisk together flour and granulated sugar in a medium bowl; add buttermilk, olive oil, and egg to flour mixture. Mix until combined. Gently toss blueberries in with muffin batter.
  3. Divide batter evenly among prepared muffin cups. Bake in preheated oven until tops of the muffins are golden brown, about 20 minutes baking time.
  4. For best results, let muffins cool in pan 1 minute; transfer muffins from pan to a wire rack to cool. Meanwhile, combine powdered sugar and orange juice, if desired. Drizzle over cooled muffins for a bakery style muffin. (I usually don’t have leftover of small batch recipes, but if you do, store these homemade muffins in an airtight container.)


  • Re: Self-Rising Flour – I like to use store-bought self-rising flour in easy baking recipes. To make your own, combine 1 cup of all-purpose flour, with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. You’ll use the same amount called for in this recipe (2/3 cup). Save the remaining 1/3 cup for another use.
  • Re: Buttermilk – To make your own, combine 1 Tablespoon white vinegar with 15 tablespoons of whole milk to equal 1 cup buttermilk
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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