I know I know, I posted a muffin recipe last weekend, but hear me out. This muffin recipe is completely utterly totally different from the last one. Well- maybe not that different but they definitely are not the same recipe. For starters this recipe only makes a single muffin. Yep, you read that right, no leftovers no overeating just you and your one single muffin.
I decided to go with this type of recipe this weekend after desperately trying to find something that I could make for breakfast with only 1 tablespoon of butter in my fridge. Needless to say, I need to go to the store. But that’s off topic, let’s get back to the situtation right in front of us- breakfast.
This muffin is perfectly fluffy with the perfect amount of crunch that the outside needs. The blueberries I added as my filling meld perfectly into the mixture and create beautiful swirls of color. This recipe would work well with just about any filling, but I have a special weak spot for blueberry muffins, which is why I chose them for this recipe. Give me a sunny morning, a blueberry muffin, and I’ll be one happy camper!
The Best Singular Muffin
- 3 1/2 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- a scant 1/8 tsp baking soda
- pinch salt
- 1/2 tablespoon unsalted butter (melted and cooled)
- 1 1/2 tablespoon granulated sugar
- 1 1/2 tablespoon milk
- 1/2 teaspoon sour cream
- 2 tablespoons blueberries (or whatever filling you prefer)
- Preheat the oven to 425 degrees. Line a ramekin with a single muffin liner and set aside
- In a small bowl whisk together the all purpose flour, baking powder, baking soda, blueberries, and salt.
- In another small bowl mix the melted butter, sugar, milk, and sour cream. Add this to the dry mixture and mix until just combined.
- Scoop the batter into the prepared muffin liner and place in the oven for 5 minutes before lowering the temperature to 400 and baking for another 12.
- Remove from the oven and allow to cool for at least 5 minutes before eating.