This Blueberry Muffin Bowl is a fun twist on a classic treat! It’s packed with juicy blueberries and fluffy muffin goodness, all served in a cozy bowl.
Perfect for breakfast or a snack, these muffins feel like a warm hug in your mouth. I love making a big batch and enjoying them with a little butter on top—yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffin bowl. If you want a gluten-free option, try almond flour or a gluten-free all-purpose blend. Just keep in mind that moisture content might change!
Granulated Sugar: Standard sugar sweetens the muffins, but for a healthier option, you can use honey or maple syrup. Just reduce the liquids slightly in the recipe to balance things out.
Yogurt or Buttermilk: These add moisture and richness. If you don’t have either, milk with a splash of vinegar can work in a pinch, or even a dairy-free yogurt for a vegan twist!
Blueberries: Fresh blueberries are fabulous, but frozen ones will do in a pinch! If blueberries aren’t available, feel free to swap in raspberries or chopped strawberries for a different flavor.
How Do You Ensure Your Muffin Bowl Is Moist and Fluffy?
Keeping your muffin bowl moist and fluffy can sometimes be tricky. Here’s how to achieve the perfect texture:
- Don’t overmix the batter. Just gently combine the wet and dry ingredients until you see no more flour. Overmixing can make the muffins dense.
- Use room temperature ingredients for more even mixing. Eggs and yogurt work better when they’re not cold.
- Check for doneness a couple of minutes before the suggested baking time by inserting a toothpick. Remove them from the oven once a few moist crumbs stick to it.
- Let the muffin bowl cool a bit before drizzling your glaze. This allows the muffin to settle and remain moist.
Enjoy your delicious Blueberry Muffin Bowl, and don’t hesitate to get creative with the ingredients!
Blueberry Muffin Bowl
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 cup unsweetened plain yogurt or buttermilk
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (plus extra for topping)
- 2 tablespoons coarse sugar or chopped nuts for topping (optional)
- Powdered sugar for dusting
- Simple glaze:
- 1/4 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delicious blueberry muffin bowl will take about 10 minutes to prepare and 25-30 minutes to bake, plus a bit of time to cool. So, expect to spend around 40 minutes total before you dig into this warm treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures that your muffin bowl bakes evenly. Grease a small baking dish or glass bowl that’s about 4×4 inches, or similar size, so your muffin doesn’t stick.
2. Mix the Dry Ingredients:
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon if you’re using it. This adds a lovely hint of warmth to the muffins!
3. Combine the Wet Ingredients:
In another bowl, beat the egg. Then, mix in the yogurt (or buttermilk), vegetable oil (or melted butter), and vanilla extract. Stir until everything is well combined—this mixture will help keep your muffin bowl moist and flavorful!
4. Combine Wet and Dry Ingredients:
Now, gently add the wet ingredients to the dry ones. Use a spatula to fold everything together until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Fold in the Blueberries:
Next, gently fold in the blueberries so they’re evenly distributed throughout the batter. This is where the magic happens—the juicy blueberries will burst while baking!
6. Prepare for Baking:
Pour the batter into your prepared dish and spread it evenly. Sprinkle a few extra blueberries on top, along with coarse sugar or chopped nuts if you like a little crunch.
7. Baking Time:
Place your muffin bowl into the oven and bake for about 25-30 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready!
8. Make the Glaze:
While your muffin is baking, you can prepare the simple glaze. In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until it’s smooth and ready for drizzling.
9. Finishing Touches:
Once your blueberry muffin bowl is baked and slightly cooled, drizzle the glaze over the top. If you’d like, sprinkle some powdered sugar for a beautiful presentation.
10. Serve and Enjoy:
Slice up your warm blueberry muffin bowl and enjoy it right away—ideal with a glass of milk or your favorite hot drink. Each bite will be a delightful mix of fluffy muffin and juicy blueberries!
Enjoy this warm, comforting blueberry muffin bowl that combines a fluffy muffin texture packed with vibrant blueberries and a sweet drizzle on top!
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a healthier option. If you’re looking for gluten-free, try an almond flour or a gluten-free all-purpose blend. Just note that the texture may vary slightly.
What If I Don’t Have Yogurt or Buttermilk?
No worries! You can use regular milk with a splash of vinegar as a substitute. Simply mix 1/2 cup of milk with 1/2 tablespoon of vinegar and let it sit for about 5 minutes to thicken before using.
Can I Make This Recipe Vegan?
Yes! To make it vegan, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water), almond milk in place of yogurt or buttermilk, and coconut oil instead of vegetable oil or butter.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, simply warm in the microwave or enjoy it at room temperature!
