Blueberry Muffin Bowl

This Blueberry Muffin Bowl is a fun twist on your classic muffin! It’s packed with juicy blueberries and has a soft, fluffy texture that makes it so enjoyable.

Who knew muffins could be in a bowl? 😄 I love topping mine with a sprinkle of cinnamon, making breakfast feel a little extra special. It’s a quick and tasty way to start the day!

Key Ingredients & Substitutions

All-purpose flour: Essential for structure, but you can swap it with whole wheat flour for a nuttier flavor or a gluten-free blend if you’re avoiding gluten. Just keep in mind that texture may vary slightly.

Granulated sugar: Standard sugar adds sweetness. For a healthier option, try coconut sugar or honey (adjust the liquid in the recipe if you do!).

Buttermilk: It gives moisture and flavor. You can substitute with regular milk mixed with 1/2 tsp of vinegar (let it sit for 5 minutes) or plain yogurt thinned with a bit of water.

Blueberries: Fresh blueberries are fantastic, but frozen ones work too! If using frozen, no need to thaw them; they can go straight into the batter. Try raspberries or chopped strawberries for a twist!

How Do You Ensure a Fluffy Muffin Bowl?

The key to a fluffy result is to mix the batter correctly. Overmixing can lead to tough muffins. Here’s how to get it just right:

• Mix dry and wet ingredients separately first.
• Once combined, gently fold together until just a few dry streaks remain. This keeps the batter light.
• Incorporate blueberries carefully to avoid breaking them and turning your batter blue.

Also, avoid opening the oven door during baking to prevent the muffin from sinking!

Blueberry Muffin Bowl

Ingredients You’ll Need:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk (or milk with 1/2 tsp vinegar)
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Optional Glaze:

• 1/4 cup powdered sugar
• 1-2 tbsp milk or cream

How Much Time Will You Need?

You will need about 10 minutes for prep and around 25-30 minutes to bake. After that, just let it cool for a few minutes before enjoying your delicious Blueberry Muffin Bowl!

Step-by-Step Instructions:

1. Preheat the Oven:

First, preheat your oven to 350°F (175°C). This helps your muffin bowl bake evenly. Grab a small oven-safe bowl or ramekin and lightly grease it to prevent sticking.

2. Mix the Dry Ingredients:

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until everything is well mixed.

3. Combine the Wet Ingredients:

In another bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until it’s smooth and creamy. This is where the flavor starts to come together!

4. Combine Wet and Dry:

Now, pour the wet mixture into the dry ingredients. Gently fold them together using a spatula or spoon, just until the flour is mixed in. Don’t worry if there are a few lumps; overmixing can make your muffin tough.

5. Add the Blueberries:

Carefully fold in the fresh or frozen blueberries. Remember to keep it gentle so the berries stay intact!

6. Pour and Smooth:

Pour the batter into the prepared bowl, smoothing the top with a spatula. It should fill your bowl about three-quarters full.

7. Bake:

Place your muffin bowl in the preheated oven and bake for about 25-30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the top is golden brown.

8. Prepare the Glaze (Optional):

If you’d like, you can make a simple glaze. Just whisk together the powdered sugar and milk until it’s smooth. Drizzle this over your warm muffin bowl for a sweet finishing touch.

9. Enjoy!

Let your muffin bowl cool for a few minutes, then enjoy it straight from the bowl with a spoon! It’s perfect for breakfast or a sweet snack any time of day.

This Blueberry Muffin Bowl is a delightful treat, combining the comforting warmth of blueberry muffins with the fun of a single-serving dessert!

Can I Use Different Types of Milk in This Recipe?

Yes! While buttermilk is ideal for flavor and texture, you can substitute it with regular milk mixed with 1/2 tsp of vinegar to mimic the acidity. Almond milk or oat milk also work if you prefer a dairy-free option, but may alter the texture slightly.

How Do I Store Leftovers?

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a few seconds or in the oven at a low temperature until warmed through.

Can I Make This Recipe Gluten-Free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure it has xanthan gum in it, or add 1/4 tsp to help with binding.

What Should I Do If My Batter Is Too Thick?

If you find your batter is too thick, simply add a tablespoon of milk at a time until it reaches your desired consistency. A slightly thicker batter is fine, but it should be pourable!