These toaster oven blueberry muffins are a delightful treat that’s always a hit. The small-batch recipe is ready in less than 30 minutes and makes 6 tender muffins, each one bursting with juicy fresh (or frozen) blueberries.
We love homemade muffins but with it being just the two of us, we don’t need a dozen of them. So I took our favorite Joy of Cooking recipe and scaled it down to make 6 tasty blueberry muffins.
Below you’ll find our go-to small-batch muffin recipe. It’s perfect for baking in a toaster oven and is easy to customize with a variety of flavors and mixins. Seriously, your options are endless!
Ingredient Notes
Yogurt: Plain, Greek-style or regular. Sour cream or ricotta will also work.
Flour: Use all-purpose flour for muffins with a super tender crumb. For a heartier whole grain muffin, substitute an equal amount of white whole wheat flour.
Milk: Whole or skim milk, plant-based milk, cream, or even leftover canned coconut milk are all good choices.
Blueberries: Fresh or frozen. If you go with frozen, don’t thaw them!
Step by Step Instructions
1. Adjust the toaster oven’s rack to the middle position, select the BAKE setting, and heat the oven to 375°F. If your oven only has 2 rack positions, use the bottom one. Grease a 6-cup muffin tin and set aside.
2. In a small bowl, whisk together the egg, yogurt, milk, oil, sugar, and vanilla until well combined.
3. In a large bowl, whisk together the flour, baking powder, and salt. With fresh berries, I find that tossing the blueberries with the flour mixture helps to keep them from sinking.
But when using frozen berries, I prefer to add them after the batter is mostly mixed so they don’t turn the muffins purple.
4. Pour the wet mixture into the bowl with the flour and blueberries and gently stir to combine. Stop mixing once most of the ingredients have come together and there are no large pockets of flour. You don’t want the batter to be smooth, it should still be a little lumpy.
5. Divide the batter evenly across the 6 muffin cups. For a fun bakery-style feel I like to sprinkle that batter with a little coarse sugar before baking.
6. Bake the muffins until they spring back when pressed, are golden, and a toothpick inserted in the center comes out clean or with a few crumbs attached. In our toaster oven, that’s usually about 15 to 18 minutes.
Toaster Oven Tip: As ovens vary, your muffins may be ready faster or take longer to bake. For the best results, check on them early and add more time as needed.
7. Cool the muffins in the pan for 5 minutes before popping them out and transferring them to a wire rack to cool completely. Or at least 10 minutes before you slather one with butter and dig in!
Plant-Based Substitutions
I don’t know if all dairy-free yogurts will work but we’ve had a lot of success using Silk Dairy-Free Yogurt.
For an eggless option, you can use a flax egg. Mix 1 tablespoon ground flax seed with 2½ tablespoons of water. Let it sit for 5 minutes to thicken, stir and use in place of the egg.
We’ve also had good results using Just Egg (3 tablespoons = 1 large egg) and Bob’s Red Mill Egg Replacer prepared as directed on the package.
Quick note: The muffins made with the BRM replacer turned aqua/green around the berries. This is because the replacer has baking soda in it. The color doesn’t affect the flavor but it is a little strange to look at.
Blueberry Muffins Frequently Asked Questions
Could I bake these as Mini Muffins?
You sure can! Scoop the batter into a greased mini muffin pan and bake at 375°F for 9 to 12 minutes. You’ll get around 18 mini muffins. Since our pan only has room for 12 mini muffins, I usually add the extra batter to the small pan we use for our toaster oven breakfast sandwich and bake it alongside the mini muffins.
Can these muffins be made gluten-free?
I can’t vouch for all gluten-free flour blends but the muffins we’ve made with Bob’s Red Mill 1-to-1 Gluten-Free Flour always turn out light and fluffy.
Can I use a different type of sugar?
You can use white sugar, brown sugar, or a mix of the two. Some readers have reported good results using coconut sugar. So you’ve got lots of options in this area.
I’m out of blueberries. Got any substitution ideas?
You can substitute any combination of fruit or nuts that you’d like. Just keep the total amount around 2/3 cup. Canned pineapple and shredded coconut are a favorite in our house. Strawberries are pretty delicious too. And it’s hard to go wrong with chocolate chips. So get creative with your flavors and have some fun!
More Toaster Oven Muffin Love
- Cornbread Zucchini Muffins
- How to Bake Muffins in a Toaster Oven
- Toaster Oven Oatmeal Raisin Muffins
- Muffin Tin Frittatas
- How To Reheat Muffins in a Toaster Oven
- Mini Banana Bread For Two
- Banana Oat Muffins
Toaster Oven Blueberry Muffins
Yield: 6 Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Blueberry muffins are always a hit but you can customize this basic small batch recipe to use whatever ingredients you have on hand. From chocolate chips to cranberries and candied ginger - the flavor options are endless.
Ingredients
- 1 Large Egg (50 grams measured w/o shell)
- ¼ cup (56 grams) Plain Greek Yogurt (see note)
- ¼ cup (2 ounces) Milk
- 3 tablespoons (42 grams) Canola Oil
- ⅓ cup (64 grams) Granulated Sugar
- ¾ teaspoon Vanilla Extract
- 1 cup (120 grams) All-Purpose Flour or White Whole Wheat Flour
- 1½ teaspoons Baking Powder
- ¼ teaspoon Fine Sea Salt
- ⅔ cup (100 grams) Fresh Blueberries (if using frozen, do not thaw)
Instructions
- Adjust the toaster oven’s rack to the middle position, select the BAKE setting, and heat the oven to 375°F. If your oven only has 2 rack positions, use the bottom one.
- Grease a 6-cup muffin tin and set aside.
- In a small bowl, whisk together the egg, yogurt, milk, oil, sugar, and vanilla until well combined.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the blueberries and gently toss to coat.
- Pour the egg mixture into the large bowl and gently stir to combine the wet and dry ingredients together until only a few streaks of flour remain. The batter will be a little lumpy.
- Scoop the batter into the prepared pan, dividing it evenly across the 6 cups, and sprinkle the batter with a little sugar if desired.
- Bake until golden and a toothpick inserted in the center comes out clean or with a few crumbs attached, about 15 to 18 minutes.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Yogurt: Plain, vanilla, Greek yogurt, or regular yogurt will all work as will sour cream or ricotta cheese.
Oil: Neutral oils like canola and grapeseed have worked best for us. If you use melted coconut oil, make sure all of the other ingredients are at room temperature. Melted and cooled butter can also be substituted for the oil.
To Make Blueberry Lemon Muffins: Stir in 1/2 teaspoon fresh lemon zest and 2 teaspoons lemon juice.
Convection Toaster Ovens: Reduce temperature to 350°F. For the best results, check on them early (after 13 or 14 minutes) and add more time as needed.
Storage: Cool muffins completely before storing. Store at room temperature in a covered container for 2 to 3 days or freeze for up to 3 months.
Recipe Adapted from Joy of Cooking.
Nutrition Information:
Yield: 6Serving Size: 1 muffin
Amount Per Serving:Calories: 163Total Fat: 8.2gSaturated Fat: 1gCholesterol: 32mgSodium: 134mgCarbohydrates: 19.20gFiber: 0.8gSugar: 15.1gProtein: 4.2g
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