When you have some fruit and want some muffins, bake some muffins. What if, though, you don’t have quite enough fruit for a full batch, or you don’t want to make a whole batch of muffins, or you don’t want to deal with storing some leftovers and risking them going moldy or stale?
I had some leftover blueberries (and blackberries; you can use any berries for this) from the tarts I made last week, and I wanted some muffins, so I decided to see if I could make a smaller batch. This recipe makes one 10 ounce ramekin full of muffin, or about 5 small muffins, depending on the size of your muffin tins.
If you think “five muffins isn’t a single serving!” you’re right, but in the ramekin it’s really just a large dessert. You can also certainly just divide it into halves or even quarters if you prefer. I found that a similar recipe for chocolate muffins was too heavy for a single ramekin serving, but perfect as muffins, so stay tuned for that one next week.
One-Serving Ramekin Blueberry Muffin
Equipment
- Mixing Bowl
- 10 oz. Ramekin
- Rubber Spatula
Ingredients
- ½ Cup Flour
- ½ Tsp Baking Powder
- 2 Tbsp Butter Melted
- 2 Tbsp White Sugar
- 2 Tbsp Brown Sugar
- 1 Egg Yolk
- ½ Tsp Vanilla Extract
- 4 Tbsp Milk
- ½ Cup Berries
Instructions
- Preheat your oven to 375℉. Lightly butter your ramekin.
- In a small bowl, combine the flour and baking powder.
- In another bowl, cream together the melted butter and sugars. Once well-combined, mix in the egg, vanilla, and milk.
- Add the flour mix to the wet ingredients and mix until almost fully mixed. Then add in the berries and fold to finish combining.
- Pour your batter into your ramekin and bake for 40 minutes, or until a toothpick test is clean.
- Let your muffin cool for a few minutes before digging in!