Blueberry Muffin Bowl

Introduction

This Blueberry Muffin Bowl is built for a busy morning or a sudden sweet craving. The batter mixes in one go, bakes fast, and eats even faster. You get tender crumb and bursts of fresh blueberry in about 25 minutes from oven to table. If you love fast muffin ideas, try our easy focaccia muffins for another quick bake. Keep tools simple and cleanup minimal.

Why This Recipe Works

This recipe focuses on speed and texture by keeping ingredients few and steps direct. Using oil instead of butter saves melting time and keeps muffins moist for longer. A small amount of baking soda plus baking powder ensures a light lift without complicated techniques. Fresh blueberries fold in gently so they do not break and turn batter purple. The single egg binds while milk thins the batter to a pourable consistency that fills bowls evenly. If you want a similar quick bake with savory notes check out the easy focaccia muffins for inspiration.

Flavor and Texture

Expect a clean, bright blueberry flavor that is not overly sweet. Sugar is kept moderate to let fruit shine and vanilla ties the profile together. The crumb stays tender thanks to oil and proper mixing method do not overwork the batter. Fresh berries provide juicy pockets that contrast soft cake around them. The top gets a slight golden finish while the center stays moist when you test with a toothpick.

Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 cup fresh blueberries
1 teaspoon vanilla extract

Step by Step Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine milk, vegetable oil, egg, and vanilla extract.
Mix the wet ingredients into the dry ingredients until just combined.
Gently fold in the blueberries.
Pour the batter into a greased muffin tin or bowl.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool for a few minutes before serving.

Quick Tips and Shortcuts

Use room temperature egg and milk to help ingredients combine faster and more evenly. Toss fresh blueberries in a tiny dusting of flour if they tend to sink in your batter. Grease a muffin tin or use paper liners for speedier cleanup. If you are in a rush use a muffin scoop to portion batter quickly and consistently. Want a crunch top add a sprinkle of coarse sugar before baking.

Storage and Meal Prep

Cool muffins completely before storing to avoid sogginess. Keep in an airtight container at room temperature for one to two days or refrigerate up to four days. For longer storage freeze cooled muffins individually wrapped and transfer to a bag for up to three months. Reheat gently in the microwave for 15 to 30 seconds to revive that fresh baked feel.

Short Closing Note

This Blueberry Muffin Bowl gives the comfort of a homemade muffin with minimal fuss. It is a reliable option when you need a fast breakfast or a simple dessert.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.