These tiny batch whole wheat blueberry muffins are perfect when you just need three tender, sweet fruity muffins for breakfast or snack time.
I must confess that when Muffin Monday comes around these days I struggle to find motivation to bake. It’s not that I don’t have a ton of ideas still. Far from it. Muffins are so versatile – sweet, savory or some combination of both - that I don’t think I’ll ever run out of ideas!
The problem is that with just two of us at home we just don’t eat enough muffins. Back when my husband was working, I’d send in extras for him to share with his colleagues. I do still share with friends and neighbors but now I have a single lady living next door and she’s not a big eater. As I said, it’s a struggle.
Hence my tiny batch this month and I’m wondering if it’s time to give up Muffin Mondays in the New Year. It might be time.
Tiny Batch Whole Wheat Blueberry Muffins
This recipe makes three regular sized muffins. I baked them in silicone muffin cups rather than using a half empty six-cup muffin pan but that will work too.
Ingredients
1/2 cup or 60g whole wheat flour
1/4 cup or 50g sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg white, at room temperature
2 tablespoons unsalted butter, melted and cooled
2 tablespoons full-fat sour cream or plain yogurt, at room temperature
1 teaspoon vanilla extract
1/3 cup or 45g fresh or frozen blueberries
Method
Preheat the oven to 400°F or 200°C. Line three muffin cups of a standard 6-cup muffin pan with paper liners, or use silicone muffins cups on a baking pan.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Add in the blueberries and toss to coat.
In another bowl, whisk the melted butter, egg white, sour cream (or yogurt), and vanilla extract.
Pour the wet ingredients into the flour mixture and fold until combined and no streaks of flour remain.
Divide the batter evenly between the three prepared muffin cups.
Bake the muffins for 5 minutes in your preheated oven, then reduce the oven temperature to 350°F or 180°C.
Continue baking until the tops of the muffins are golden brown and a toothpick comes out clean, about 20 minutes more.
Place the muffins on a cooling rack and allow them to cool slightly before removing.
Enjoy!
It’s the last Monday of the month which means it’s Muffin Monday! Check out the links to the recipes my blogger friends and I are sharing today.
- Banana Cranberry Muffins from A Day in the Life on the Farm
- Fig Muffins with Creamy Goat Cheese Filling from A Messy Kitchen
- Seeded Rye Muffins from Karen's Kitchen Stories
- Tiny Batch Whole Wheat Blueberry Muffins from Food Lust People Love
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
Pin these Tiny Batch Whole WheatBlueberry Muffins!
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