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Small Batch Buttermilk Blueberry Muffins

  • Author: Sloane
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 muffins 1x


These small batch buttermilk blueberry muffins are so quick and easy! This recipe requires only 10 ingredients and makes 6 perfect bakery-style muffins.


  • 150g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 56g unsalted butter (room temp)
  • 100g granulated sugar
  • 1 egg 
  • 1/2 tsp almond extract or vanilla extract
  • 60g buttermilk
  • 70g blueberries
  • raw sugar for sprinkling


  1. Preheat the oven to 425 degrees F and line a muffin pan with parchment liners.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the butter and sugar for 2-3 minutes until light and fluffy. 
  4. Scrape the bowl down, then add the egg and mix until fully combined.
  5. Pour in the almond extract and buttermilk and mix until combined.
  6. Fold in the dry ingredients until mostly combined, then add the blueberries and gently mix until evenly distributed. 
  7. Divide the batter up between 6 muffin cups, filling all the way up to the top. Sprinkle each muffin with raw sugar.
  8. Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 15 minutes. Do not open the door when you turn down the temperature. 
  9. Allow muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely. 


  • Serving Size: 1 muffin
  • Calories: 253
  • Sugar: 19.1 g
  • Sodium: 175 mg
  • Fat: 9 g
  • Carbohydrates: 39.5 g
  • Protein: 4.1 g
  • Cholesterol: 52.2 mg

Keywords: small batch muffins, blueberry muffins, buttermilk blueberry muffins, dome top muffins