Small Batch Blueberry Muffins with Crumb Topping

(6 muffins)
Total Time:
Jump to Recipeblueberry muffin in front of a bowl of blueberries and sugar.

Sometimes you are just craving a blueberry muffin but they thought of making a whole batch seems like too much. I love small batch muffin recipe because you get freshly baked muffins but it only makes 6 muffins worth.

Why do these blueberry muffins have greek yogurt?

The greek yogurt in this recipe helps keep the muffins moist and not dry out. The flavor of the yogurt also gives it a little tangy flavor to offset some of the sweetness. You can use any type of plain greek yogurt, non fat or full fat both work here.

blueberry muffin next to a bowl of blueberries and sugar.

How to store blueberry muffins?

Once your muffins are baked, store them in an airtight container. I usually put them in a glass food storage container. You can also put them in zip top bags. Store them at room temperature. The should stay good for about 4 days.

Do I need to make the crumb topping?

You don’t have to make the crumb topping. It adds a great texture to the top of the muffin, but it isn’t necessary. If you decide to skip this step, you don’t need to change anything else. Still bake the muffins for the same amount of time.

A stack of blueberry muffins on a cake tray.

Should I use fresh or frozen blueberries in muffins?

Fresh blueberries are better when making blueberry muffins. The flavor will be the same if you use fresh or frozen. The only difference is that frozen blueberries tend to bleed when mixed in. This can turn your batter a purple color. If you use frozen just make sure to not over mix your blueberries and the batter should be fine!

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Small Batch Blueberry Muffins with Crumb Topping

5 stars4 stars
(6 muffins)
Prep Time:
Cook Time:
Total Time:



  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tbsp greek yogurt
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 cup + 1 tbsp all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries, fresh or frozen


  • 1 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 2 tbsp all purpose flour


  1. Preheat oven to 375°F. Line or grease 6 muffin tins.
  2. Make topping: Mix all topping ingredients in a small bowl with a fork.
  3. Mix wet ingredients: In a bowl or stand mixer combine melted butter and granulated sugar until fully combined, about 1 minute. Add the egg, then the greek yogurt, milk and vanilla extract.Mix until for about 1 more minute or until everything is fully incorporated.
  4. Add dry ingredients: To the wet mixture, add 1 cup of flour, baking powder, and salt. Mix until it just comes together.
  5. Add the blueberries with the additional one tbsp of flour. Fold the blueberries into the batter, mixing only until combined. Don’t over mix.
  6. Scoop batter into prepared muffin tins, filling about 3/4 of the way. Use a cookie scoop or a spoon.
  7. Sprinkle to topping over each muffin.
  8. Bake 375°F and bake for 22-25 minutes minutes. Muffins are done when the top is just turning golden brown.
  9. Remove from oven and cool for 15 minutes before eating.


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5 stars
My favorites! Super simple and always delish

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