Small Batch Blueberry Muffins for Two
Leigh Anne
This recipe makes four bakery-style blueberry muffins that are sweet, tender, and full of blueberry goodness. The perfect amount for 2-4 people.
4 muffins
- 1 cup plus 2 Tbsp all-purpose flour
- 1 tsp baking powder
- 1⁄4 tsp salt
- 1⁄2 cup sugar
- 4 Tbsp butter, melted
- 2 Tbsp sour cream or plain Greek yogurt
- 1 egg
- 1⁄4 cup milk (I use 2 percent)
- 1⁄4 tsp vanilla extract
- 3⁄4 cup blueberries, fresh or frozen
- 2 Tbsp brown sugar
- 1 Tbsp flour
- 1 Tbsp butter, softened (not melted)
- Mix together flour, baking powder, sugar, and salt.
- Add in melted butter, sour cream, egg, milk, and vanilla.
- Stir until just combined.
- Add in blueberries and stir to incorporate. Do not over stir.
- Spray muffin tin with non-stick spray and fill four muffin tins to the top.
- Combine streusel topping ingredients until they look like wet sand.
- Add streusel topping to the top of each muffin.
- Preheat oven to 425 degrees F and bake muffins for 5 minutes.
- Reduce temperature to 350 degrees F and continue baking for 25 minutes or until a toothpick comes out clean.