Ingredients
- ▢½ cup all-purpose flour
- ▢½ teaspoon baking powder
- ▢⅛ teaspoon salt
- ▢2 tablespoons salted butter -melted
- ▢3 tablespoons sugar
- ▢1 large egg yolk
- ▢½ teaspoon vanilla extract
- ▢4 tablespoons milk (You can use any milk, whether whole, low-fat, or non-dairy like almond or soy)
- ▢½ cup blueberries
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the flour, baking powder, and salt.
- In a medium bowl, stir together the melted butter and sugar. Add the egg yolk, vanilla, and milk, then whisk until smooth. Stir in the dry ingredients until just combined, then gently fold in the blueberries.
- Pour the batter into a buttered 10-ounce ramekin and place it on a baking sheet.
- Bake for 15-20 minutes, until the top is golden and a skewer inserted in the center comes out clean.
- Remove from the oven and let cool slightly on a rack.
- Enjoy warm with butter.
Notes
- Check Your Baking Powder: Expired baking powder can lead to a dense muffin, so make sure it’s fresh.
- Don’t Overmix: Stir just until the flour is incorporated. A few lumps are fine—overmixing can make the muffin dense.
- Use a Baking Sheet: Place the ramekin on a small baking sheet to catch any drips and make it easier to remove from the oven.
- Watch the Bake Time: The muffin is done when the top is golden and a skewer comes out clean or with a few crumbs.
- Best Enjoyed Fresh: This muffin tastes best warm, straight from the oven.
Nutrition
Serving: 1serving, Calories: 656kcal, Carbohydrates: 99g, Protein: 12g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 246mg, Sodium: 538mg, Potassium: 244mg, Fiber: 3g, Sugar: 47g, Vitamin A: 1107IU, Vitamin C: 7mg, Calcium: 234mg, Iron: 4mg
