This Blueberry Muffin Bowl is a delicious mix of fluffy muffin goodness and sweet blueberries all in one easy-to-eat bowl! Perfect for breakfast or a snack, it’s like a warm hug in a dish.
I love enjoying this bowl with a splash of milk or a scoop of yogurt on top. The blueberries burst with flavor, and it’s so comforting that I can’t help but smile every time I take a bite! 😊
Key Ingredients & Substitutions
Blueberries: Fresh blueberries are key for flavor. If you can’t find fresh ones, frozen blueberries work too. Just don’t thaw them before mixing; it helps prevent them from turning mushy.
Flour: All-purpose flour is standard here. You can substitute with whole wheat flour for a nuttier taste or a gluten-free blend if that suits your needs.
Buttermilk: If you don’t have buttermilk, simply mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for about 5 minutes. It’ll give your batter the same tangy flavor!
Cinnamon: This ingredient is optional, but it adds a warm spice that’s really nice. If you’re not a fan, feel free to leave it out or replace it with nutmeg for a different spin.
Butter: Unsalted butter is my go-to, but you can use coconut oil or a dairy-free butter substitute to make this recipe vegan!
How Do I Ensure My Muffin Bowl Rises Perfectly?
Getting that perfect rise is about the mix! Here are a few tips:
- Make sure your baking powder and baking soda are fresh. If they are past their expiration date, they may not provide the lift you need.
- Don’t overmix! Combine the wet and dry ingredients until just mixed. A few lumps are okay—this keeps your muffin bowl fluffy.
- Preheating the oven is key. If it’s not hot enough when you put the batter in, you might not get that nice rise!
Remember to check for doneness with a toothpick. It should come out clean, but a few crumbs clinging is totally fine!
Blueberry Muffin Bowl
Ingredients You’ll Need:
- 1 cup fresh blueberries (plus extra for garnish)
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar (plus a pinch for sprinkling)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/3 cup buttermilk (or milk with 1 tsp lemon juice)
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- 2 tbsp powdered sugar or vanilla Greek yogurt (for drizzling/topping)
How Much Time Will You Need?
This delightful recipe takes around 10 minutes to prepare, plus an additional 25-30 minutes of baking time. It’s a quick sweet treat that you can whip up for breakfast or a cozy snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffin bowl bakes evenly and rises perfectly!
2. Mix the Dry Ingredients:
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if you’re using it). Make sure it’s all combined well!
3. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until everything is nicely mixed together.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl of dry ingredients. Gently fold everything together until just combined—take care not to overmix, as we want to keep our muffin bowl fluffy!
5. Add the Blueberries:
Gently fold in the fresh blueberries, being careful to not break them apart. These little gems are what make this muffin bowl so special!
6. Prepare the Baking Dish:
Lightly grease a small oven-safe bowl or ramekin. This helps the muffin bowl come out easily after baking!
7. Add the Batter:
Spoon the muffin batter into your bowl, smoothing the top nicely. For an extra touch, sprinkle a little granulated sugar on top to give it a nice crisp crust when it bakes.
8. Bake:
Place the bowl in your preheated oven and bake for about 25-30 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean and the top is a lovely golden brown.
9. Cool Down:
Once baked, remove the muffin bowl from the oven and let it cool for a few minutes. This makes it easier to handle and eat!
10. Add the Final Touches:
Drizzle with powdered sugar or vanilla Greek yogurt, and top with a handful of extra fresh blueberries for a beautiful finish.
11. Enjoy Your Muffin Bowl!
Serve warm and savor your delicious Blueberry Muffin Bowl. It’s perfect for breakfast or as a lovely snack anytime!
This recipe blends the comforting fluffy texture of a muffin with a cozy bowl presentation. Enjoy every bite! 😊
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just add them frozen directly into the batter without thawing to prevent mushiness. They might change the cooking time slightly, so keep an eye on the baking progress.
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend includes xanthan gum for proper binding unless your blend already has it included.
How Do I Store Leftovers?
Store any leftover muffin bowl in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave for about 20-30 seconds or warm it in the oven at 350°F (175°C) until heated through.
Can I Add Other Fruits to the Recipe?
Definitely! Feel free to mix in other berries, like raspberries or chopped strawberries. You can also try diced bananas for a fun twist!