Dollop of Dough

Small Batch Blueberry Muffins

A small batch recipe for 6 classic blueberry muffins topped with streusel.

These small batch muffins have a moist, fluffy cake-like texture with a crunchy streusel topping that makes them the best blueberry muffins ever. This recipe is quick, easy, and makes just 6 muffins!


Flour, baking powder, cinnamon, salt, granulated sugar, brown sugar, butter, oil, egg, vanilla, Greek yogurt, and buttermilk.

Prepare the streusel topping by combining 2.5 tablespoons flour, 2.5 tablespoons sugar, and 1 tablespoon of melted butter with a fork until crumbles form. Set aside.

Step 1

Whisk the all purpose flour, baking powder, ground cinnamon, and sea salt together in a medium mixing bowl and set aside.

Step 2

In a large mixing bowl, whisk the sugar, brown sugar, butter, oil, egg, and vanilla extract together until well combined. Then mix in the yogurt and buttermilk until smooth.

Step 3

Fold the dry ingredients into the wet ingredients. Coat the blueberries with flour and then fold them into the muffin batter.

Step 4

Fill each muffin liner 3/4 full and sprinkle streusel on top. Bake for 5 minutes, turn the heat down, and bake until a toothpick inserted in the center of a muffin comes out clean.

Step 5

Let the blueberry muffins cool to room temperature and enjoy! Want to make these muffins? Check out the full instructions at: