Small-Batch Blueberry Muffins
Ingredients
Directions
Ingredients
2 tbsp
(¼ stick) unsalted butter, melted
¼ c
granulated sugar
1
large egg white
2 tbsp
full-fat sour cream (plain Greek yogurt also works)
1 tsp
vanilla extract
½ c
cup all-purpose flour
¾ tsp
baking powder
⅛ tsp
salt
⅓ c
fresh or frozen blueberries
Demerara sugar, for topping (optional)
Small-Batch Blueberry Muffins
Someone commented on one of my social media posts about muffins, “My home ec. teacher always used to say, ‘A little muffin to keep the hands warm,’” and now I say that to myself every time I make muffins. These blueberry muffins are fluffy and moist, with a full teaspoon of vanilla extract for an extra flavor boost. Not a fan of blueberries? Swap them out for your favorite muffin mix-ins: chocolate chips, bananas and walnuts, chopped apples . . .
Recipe from Sweet Tooth.
2 muffins
- Preheat the oven to 425°F. Line two muffin cups of a standard muffin tin with muffin liners, then spray the muffin liners and the top of the tin with nonstick cooking spray.
- In a medium bowl, add the melted butter and granulated sugar and use a silicone spatula to mix until combined. Add the egg white, sour cream (or yogurt), and vanilla extract and mix well. 3 Add the flour, baking powder, and salt and mix until combined and no streaks of flour remain. Use the silicone spatula to gently fold in the blueberries.
- Divide the batter evenly between the two prepared muffin cups. Top with Demerara sugar (if using).
- Bake the muffins for 5 minutes at 425°F, then reduce the oven temperature to 375°F. Continue baking until the tops of the muffins are golden brown and spring back to the touch, about 18 minutes more.
- Place the muffin tin on a cooling rack and allow the muffins to cool slightly in the pan before removing and serving.