Alright, so… you’ve had those mornings, right? The ones where you’re staring at a slightly sad handful of blueberries in the fridge, and it’s just you (or maybe two of you), and you kinda want something warm and cozy, but not enough for a whole army. That’s exactly how these Small Batch Blueberry Muffins with Streusel Topping were born in my kitchen one rainy Saturday. Funny story, my old neighbor used to pop by whenever she smelled these in the oven. (She always said she was just ‘returning a bowl’—yeah, sure Joan!)

Why I Can’t Stop Making These Little Beauties

I whip these up when it’s just me and a good book (honestly, there’s comfort food and then there’s these muffins). My family goes a bit bonkers for them too, but small batch means no leftovers—unless I stash one away for later. And if I’m feeling lazy? No fancy mixer. Also, the streusel sometimes makes a mess, but I’ve just learned to embrace it. (Meaning, I don’t bother cleaning up until after coffee!)

Hold Up, Let’s Talk Ingredients

1 cup (125g) all-purpose flour (sometimes I’ll use half whole wheat—gives ’em a nuttier thing… or maybe it just makes me feel healthier)
1/4 cup (50g) granulated sugar (or swap in brown sugar; when I’m low, I’ve mixed but it worked out fine)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (I like sea salt, but table salt works, no stress)
1/4 cup (60ml) milk (honestly, I’ve used oat milk and homemade almond milk with great results)
1/4 cup (60g) Greek yogurt (plain yogurt, sour cream, or even that fancy skyr works too)
1 egg (room temp… or not, I’ve cracked it straight from the fridge & survived)
2 Tbsp (30ml) melted butter (my grandma insisted on salted, you do you!)
1/2 tsp vanilla extract (sometimes I get wild and add a tiny bit of almond extract—why not?)
Heaping 1/2 cup fresh blueberries (frozen works in a pinch, don’t thaw—trust me, it gets messy)

For the streusel:

2 Tbsp (30g) cold butter, diced
1/4 cup flour
2 Tbsp brown sugar (I’ve been desperate and used granulated; not as caramel-y but edible)
Pinch of cinnamon (no one’s counting)

Let’s Make Muffins! (Or, Here’s How I Do It)

Preheat that oven to 375°F (190°C). Line a 6-cup muffin tin with liners or just grease ’em. (I’ve forgotten liners so many times, nobody cared.)
Mix the dry stuff (flour, sugar, baking powder, soda, salt) in a bowl. Sometimes, I whisk it—sometimes just a fork. Both work.
In another (smaller) bowl, stir together milk, yogurt, egg, melted butter, and vanilla. The butter tries to stubbornly clump because yogurt’s cold-ish. Don’t fret, just mix it the best you can.
Pour the wet into the dry and fold together with a spatula—gently, or the muffins go tough. (This is the part where I sneak a little lick.)
Gently fold in the blueberries. If they’re frozen, it’ll turn streaky blue—and that’s totally ok! On second thought, maybe toss them in flour first if you care about that sort of thing, but honestly, I rarely bother.
Divide the batter between the six muffin cups (they’ll look about half full, then puff up excitedly in the oven).
For the streusel, mash the butter, flour, brown sugar, and cinnamon together with your fingers or a fork until clumpy-sandy. Sprinkle generously on each muffin—messy is good!
Bake 16-20 minutes. Tops should look a little golden and spring back. Toothpick-test if you’re nervous; it should come out clean, but maybe with a mushy blueberry on it.

What I Wish I’d Known (Notes from My Own Goofs)

If you overmix, the muffins go a bit chewy, but still tasty, just… chewier than planned. So be gentle.
Greek yogurt makes these moister, but I’ve done it with regular yogurt too (kinda lighter, but still good).
Don’t skip the streusel. Once I did—and regretted every bite (just wasn’t the same, almost felt like naked muffins if you know what I mean).

Stuff I’ve Messed With (Variations)

Subbed raspberries for blueberries once… they were great, but the batter got pink, which startled me a bit; if that’s not your jam, stick with blueberries.
Once tried adding lemon zest. Actually, I find it works better if you use just a tiny bit (otherwise, it’s all tart, all the time!).
Mixed in chocolate chips as an experiment. It was good, but honestly, I like them classic.
Tried it with coconut oil: muffins tasted a bit odd, so… wouldn’t recommend. Just butter’s best, in my opinion.

So… What If I Don’t Have Fancy Equipment?

I honestly use the cheapest nonstick muffin tin I own, and sometimes just a regular old ice cream scoop to fill ’em. Don’t have one? Just use a spoon. No electric mixer needed (yay, less washing-up!). If you don’t have muffin liners, grease the tin extra well, and maybe run a knife round the edges if they stick a bit.

Small Batch Blueberry Muffins with Streusel Topping

Where I Hide the Leftovers (Storage)

These muffins are best the day they’re baked (duh, right?), but they keep for a couple days in a lidded container at room temp. Actually, I think this tastes better the next day, maybe warmed a smidge in the microwave. Though honestly, in my house it never lasts more than a day—I usually find exactly half a muffin mysteriously missing by mid-afternoon!

How We Eat ‘Em Around Here (Serving Suggestion)

These muffins are dreamy with a mug of tea or coffee. If I’m feeling extra, a slather of salted butter on a warm one is heaven. Kiddo loves ’em with a drizzle of honey, and on cozy weekends, we nibble these straight from the tin standing in our socks. I’ve even heard someone crumbled one over yogurt (I won’t judge…)

Stuff I Learned the Hard Way (Pro Tips)

I once tried rushing the cooling stage and, wow, blueberry lava everywhere. Let them sit at least 5 minutes, promise it’s worth it.
If you use frozen berries, batter gets blue-ish. At first I thought I ruined it, but nope—it’s just the berries doing their thing.

Questions Friends Have Actually Asked Me (FAQ)

Can I double the recipe? Yup, works fine, but watch the baking time; sometimes mine need a minute or two longer if I do that.
Do I really need Greek yogurt? Not really! Regular plain or even sour cream is totally grand—I’ve even seen folks use buttermilk (like in this recipe from Sally’s Baking Addiction).
Can I add nuts? Sure, I occasionally throw in a handful of chopped pecans or walnuts. Just know the texture’s different.
My streusel melted—why? Probably your butter was a tad warm or the kitchen was toasty. It happens, but still tastes fab, promise.
Can I freeze these? Technically yes, but I think the streusel gets a little sad when thawed. If you’ve got good freezer luck, do tell me how it goes!

Oh—and if you want to geek out over muffin lore or get lost in a world of crumbly topping inspiration, I quite like reading King Arthur Baking’s muffin tips. Or just wing it like I do. Your call.

There you have it, my fuss-free, honestly probably-too-chatty guide to six delicious muffins. Go bake, make a mess, and save one for breakfast tomorrow. Or not—your secret’s safe with me!