This Blueberry Muffin Bowl is a fun twist on breakfast! It features tasty blueberries baked into a fluffy muffin base, making it perfect for starting your day right.
You can fill it with yogurt and more fresh berries for a colorful treat. I love having mine with a sprinkle of cinnamon; it feels like a warm hug in a bowl! 😋
Key Ingredients & Substitutions
Blueberries: Fresh blueberries add great flavor and color. If they’re out of season, frozen blueberries work just as well. Just don’t thaw them before adding to the batter; this keeps your muffin bowl from becoming soggy!
Flour: All-purpose flour is standard for this recipe, but I often use whole wheat flour for a nuttier taste and added fiber. If you’re gluten-free, almond flour or gluten-free blend can also work nicely.
Sugar: I like to use less sugar, especially if I’m adding sweet yogurt on top. You can also substitute with honey or maple syrup if you’d like a more natural sweetener. Just adjust the liquid ingredients slightly.
Milk: Dairy milk gives a rich texture, but plant-based milk like almond or oat milk is a great alternative. Use the one you have on hand!
Yogurt: Greek yogurt adds creaminess and protein. If you prefer a dairy-free option, coconut yogurt is delicious as well.
How Do I Bake it Just Right Without Overmixing?
Mixing the batter properly is key to a fluffy muffin bowl. Here’s how to do it right:
- Mix dry ingredients well before adding wet ones to ensure even distribution.
- Pour your wet mix into the dry in one go. Stir gently; lumps are fine! Overmixing can make it dense.
- Fold in your blueberries slowly to keep them intact.
With these tips, your muffin bowl will be light and fluffy every time!
Blueberry Muffin Bowl Recipe
Ingredients You’ll Need:
For the Batter:
- 1 cup fresh or frozen blueberries (plus extra for topping)
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 2 tbsp sugar (adjust to taste)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (dairy or plant-based)
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1 tsp vanilla extract
For Serving:
- Powdered sugar, for dusting (optional)
- Greek yogurt or vanilla yogurt, for drizzling/topping
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and 25-30 minutes to bake, making it a delightful treat that you can have ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, lightly grease a small oven-safe bowl or ramekin with cooking spray or butter. This will help your blueberry muffin bowl come out easily when it’s done baking!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Mixing these ingredients well ensures even distribution, which leads to a fluffier muffin bowl.
3. Mix Wet Ingredients:
In another bowl, whisk together the large egg, milk, vegetable oil (or melted butter), and vanilla extract until it’s all well blended. This mix should look smooth and creamy—delicious!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients. Gently stir everything together until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Add the Blueberries:
Gently fold in 1 cup of your blueberries, ensuring they are evenly distributed throughout the batter. This is where the muffin bowl gets its fruity goodness!
6. Fill and Prepare for Baking:
Pour the batter into the prepared bowl or ramekin. Give it a little shake to even it out, and then scatter a few additional blueberries on top for extra color and flavor.
7. Bake to Perfection:
Place your bowl in the oven and bake for about 25-30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the top is a lovely golden brown.
8. Let It Cool:
Once done, take it out of the oven and let it cool for a few minutes. If you like, dust the top with some powdered sugar for a sweet touch!
9. Add Your Toppings:
Drizzle Greek yogurt or vanilla yogurt over the top of the blueberry muffin bowl. This adds a creamy finish and a protein kick!
10. Serve and Enjoy:
Enjoy your warm Blueberry Muffin Bowl as a delightful breakfast or snack. Share it or keep it all to yourself—the choice is yours!
This recipe creates a comforting treat that pairs deliciously with the fresh blueberries and yogurt drizzle, perfect for any time of day!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work just as well. Just add them straight to the batter without thawing to prevent excess moisture that can make the muffin bowl soggy.
Can I Make This Recipe Gluten-Free?
Yes! You can use a gluten-free flour blend in place of all-purpose flour. Be sure to check for a baking mix that includes a leavening agent so your muffin bowl rises properly!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop it in the microwave for about 10-15 seconds or warm it in the oven at 350°F until heated through.
Can I Add Other Mix-Ins?
Definitely! Feel free to mix in some chopped nuts, chocolate chips, or even a sprinkle of cinnamon for extra flavor. Just ensure that any additions don’t overwhelm the batter’s texture!