This simple Single-Serve Blueberry Muffin recipe yields the perfect sized muffin for one individual! Easy to prepare using common ingredients, this easy treat is a true delight when paired with a mug of tea or coffee.
We’ve all had a classic mug cake, but have you tried expanding your horizons to a single mug muffin?
With the same great taste and texture as a full batch of blueberry muffins, this single serve recipe is here to support you when you’re craving one perfect muffin.
It can be tossed together at a moment’s notice using basic ingredients like flour, sugar, milk, oil, egg yolk and blueberries.
If you enjoy single-serve treats, you must also try my Single-Serve Blueberry Cobbler!
Let’s chat about the handful of simple ingredients, as each serves an important purpose.
Ingredients for Blueberry Mug Muffin:
Flour: Use regular all-purpose flour or gluten-free all-purpose flour. I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which yields the best results for gluten-free baking.
Granulated Sugar: To sweeten the muffin, we need some form of granulated sweetener. regular white sugar, brown sugar, sugar-free sweetener, and coconut sugar are all great options.
Egg Yolk: Providing richness from fat and a little leavening, one egg yolk helps the batter rise. The egg white causes the flour to harden or become rubbery, so be sure to use the yolk only.
Save the egg white for a different adventure!
Milk: Use any kind of milk you like. I use oat milk! Regular cow’s milk, cashew milk, and almond milk are great options too.
Avocado Oil (or Butter): For a moist tender crumb, we need some form of fat. I like using avocado oil because it contains a good source of omega-3 fatty acids. You can also use melted butter for a classic buttery flavor.
Fresh Blueberries: The true star here, we add a generous amount of fresh berries to our gluten-free mug muffin.
Baking Powder: Coaxing the muffin to rise, we need a leavening agent like baking powder.
Pure Vanilla Extract: A splash of pure vanilla extract adds warm flavor to level up the whole experience.
Sea Salt and Ground Cinnamon: Salt enhances flavors, so don’t skip it! The ground cinnamon is optional, but I love the flavor it adds.
Lemon Zest: Also optional, a fresh lemon zest from one lemon brings citrus flavor.
Recipe Customizations:
- When swapping the avocado oil for melted butter, add another tablespoon of milk. Avocado oil adds more moisture than butter, so we must make up for the loss of moisture.
- Swap the blueberries out for chopped strawberries or chocolate chips.
- Prefer using pure maple syrup to sweeten your treats? Use one tablespoon instead of the sugar and omit the milk.
Now that we have covered the basic ingredients, let’s make a single-serve blueberry muffin!
How to Make Single Serve Blueberry Muffin:
Preheat the oven to 350 degrees Fahrenheit. Spray a ramekin or small oven-safe baking dish with cooking spray.
Stir together the flour, granulated sweetener, baking powder, sea salt, and ground cinnamon in a small bowl or measuring cup (dry ingredients).
Add in the milk, avocado oil, egg yolk, and pure vanilla extract (wet ingredients). Mix well until a smooth batter forms.
Stir in the fresh blueberries.
Transfer the muffin batter to the prepared ramekin.
Place the ramekin on a baking sheet and bake for 18-22 minutes, until the muffin is golden brown and cooked through.
The muffin is ready when it reaches an internal temperature of 190 degrees Fahrenheit or higher. Insert a digital thermometer into the center of the muffin to check its temperature.
Allow the muffin to cool for 10 minutes before eating.
Enjoy with a glass of milk, mug of tea or coffee.
Turn it into dessert by adding a small scoop of vanilla ice cream!
If you happen to have leftovers, Cover the ramekin in plastic wrap and refrigerate it for up to 3 days. Reheat in the microwave for 15-30 seconds.
The next time you’re craving a perfect blueberry muffin and you don’t want to bake a full batch, whip up this ultra small batch. It is the perfect size for one individual.
If you enjoy making desserts for one, also try these single-serve delights.
More Single-Serve Desserts and Treats:
- Gluten-Free Mug Brownie
- Oatmeal Banana Bread Mug Cake
- Peanut Butter Mug Cake
- 4-Ingredient Single-Serve Strawberry Cobbler
- Healthy Cinnamon Roll in a Mug
One perfect blueberry muffin for one, here we go!
Single-Serve Blueberry Muffin Recipe
Equipment
- 1 Ramekin or oven-safe mug
Ingredients
- ⅓ cup gluten-free all-purpose flour or regular all-purpose flour
- 2 Tbsp granulated sweetener of choice*
- 1/2 tsp baking powder
- Pinch sea salt
- Pinch ground cinnamon optional
- 1 Tbsp milk of choice**
- 2 Tbsp avocado oil
- 1 egg yolk
- ¼ tsp pure vanilla extract
- ¼ cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a ramekin or small oven-safe baking dish with cooking spray.
- Stir together the flour, granulated sweetener, baking powder, sea salt, and ground cinnamon in a small bowl or measuring cup (dry ingredients).
- Add in the milk, avocado oil, egg yolk, and pure vanilla extract (wet ingredients). Mix well until a smooth batter forms.
- Stir in the fresh blueberries.
- Transfer the muffin batter to the prepared ramekin.
- Place the ramekin on a baking sheet and bake for 18-22 minutes, until the muffin is cooked through.
- The muffin is ready when it reaches an internal temperature of 190 degrees Fahrenheit or higher. Insert a digital thermometer into the center of the muffin to check its temperature.
- Allow the muffin to cool for 10 minutes before eating.
Nutrition
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This sounds great but can this be cooked in a microwave or an air fryer. Not a “quick” option if we have to wait for an oven to heat up and then cook for 20 min. We cant get Bobs flour in Australia. I take it the gf flour is Plain flour have you cooked it with SR flour. Have you made it with Coconut or Almond flour. Sorry for all the questions but l am sure others would be interested. If you dont have fresh fruit only frozen what adjustments would need to be made ie thawing first or “adjusting” the liquid and if so how would it be adjusted.
Hi Sandy! To reply to your questions –
1. I haven’t tried testing the recipe in a microwave or air fryer. If I were to try it myself, I would microwave for 60-75 seconds and see where that lands me.
2. I also haven’t tested the recipe using coconut flour or almond flour. I can come back and update you once I do!
3. Frozen fruit should work. I would add extra flour to offset the moisture, as frozen fruit tends to be more liquidy than fresh fruit. Otherwise, you can do as you suggested and thaw the fruit first.
Let me know if you have any other questions!
Thank you for another great recipe and inspiration. Do you think it would also work with almond flour?
Hi Hana! I haven’t had a chance to make it with almond flour yet, so I’m not sure what changes would need to be made. If I were to test it myself, I would use 1/2 cup of almond flour, omit the oil, and use 2 to 3 tablespoons of milk. Let me know if you try it out! I’ll swing back around to reply again once I’ve made an almond flour version 🙂