Single-Serve Ramekin Blueberry Muffin


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

A single-batch blueberry muffin made in a ramekin for no leftovers
Servings 1 10 oz. Ramekin
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • Mixing Bowl
  • 10 oz. Ramekin
  • Rubber Spatula


  • 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


  • 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!
Course: Dessert
Cuisine: American
Keyword: Berry, Muffins

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