Toaster Oven Blueberry Muffins

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. 

Six baked blueberry muffins cooling in pan set on a rack.

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! 

Overhead view of ingredients arranged on table with labels.

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. 

White bowl of wet ingredients next to glass bowl of flour and blueberries.

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.  

Overhead view of glass bowl with lumpy blueberry muffin batter.

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.

Metal muffin pan filled with batter.

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. 

Overhead view of six blueberry muffins on a cooling rack.

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! 

Bags of flax seed and egg replacer, bottle of just egg, and container of yogurt on a table.

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. 

Overhead view of vegan muffins with labels for plant-based substitutes used.

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.

Blueberry Muffins on a table with a bowl of fresh blueberries.

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!

Toaster Oven Blueberry Muffins in a 6-cup baking tin.

More Toaster Oven Muffin Love

Six muffins with golden brown tops and bursting with juicy blueberries.

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. 


  • 1 Large Egg (50 grams measured w/o shell)
  • ¼ cup (30 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)


  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.
  2. Grease a 6-cup muffin tin and set aside.
  3. In a small bowl, whisk together the egg, yogurt, milk, oil, sugar, and vanilla until well combined.
  4. In a large bowl, whisk together the flour, baking powder, and salt. Add the blueberries and gently toss to coat.
  5. 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.
  6. Scoop the batter into the prepared pan, dividing it evenly across the 6 cups, and sprinkle the batter with a little sugar if desired.
  7. Bake until golden and a toothpick inserted in the center comes out clean or with a few crumbs attached, about 15 to 18 minutes.
  8. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.


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: 6 Serving Size: 1 muffin
Amount Per Serving: Calories: 163Total Fat: 8.2gSaturated Fat: 1gCholesterol: 32mgSodium: 134mgCarbohydrates: 19.20gFiber: 0.8gSugar: 15.1gProtein: 4.2g


  1. Just baked them. Made some adjustments from your recipe:

    Coconut sugar
    Coconut Oil
    stone ground whole wheat flour
    vegan egg replacer
    plant alternative milk
    coconut yogurt

    It came out great!

    1. Yay, I’m so glad they came out well, and thanks so much for sharing your plant-based substitutions! I’m looking forward to using some of them in my next batch 🙂

  2. I love this recipe and have been making one or two batches a week since isolating. I use peanut butter about 2 big spoonfuls and craisins instead of blueberries. Today I used half Heckers white flour and half cornmeal with frozen blueberries. Mine don’t come out as pretty as yours. Do you think preheating would make a difference? I never do Oops.

    1. Hi, Pearl!

      I’m so glad you’re enjoying the recipe and love all of your creative adaptions – the peanut butter and craisins sounds delicious, like a PB&J muffin.

      The main reason we preheat before baking is that baked goods like muffins and cakes need that initial hit of heat when you put the batter in the oven in order to rise and bake evenly. That might be what’s making the difference in appearance. Sounds like it’s not affecting their flavor though 😉

      Thanks for taking the time to comment and share your flavor creations.

      Happy Baking!

    1. Hi Addie!

      We’ve only tried this recipe using either ricotta, yogurt, or sour cream. I don’t know if anything else could be used and still have them turn out the same.

  3. My muffins got burned on the tops and didnt set up all the way…. should I put tin foil over the top or something? I’m just now learning how to bake in my toaster oven. Should I have it on bake or bake air fry setting?

    1. Hi Delvie!

      For these muffins, you’ll want to use the regular BAKE setting. (I just updated the recipe card with this info).

      It sounds like you might be baking with a convection toaster oven. If that’s the case you’ll want to reduce the temperature by at least 25 degrees to 350F. This will help to keep the muffins from over-browning and give the center enough time to slowly bake through.

      Since you mentioned you’re new to baking with a toaster oven we’ve got a few articles you might find helpful:

      This one’s about cooking with convection:

      And this mega muffin post shows how convection affects baked goods and adjustments you can make for better results:

      Also, if you used the middle rack position – I’d try the bottom as your muffins may be too close to the top elements in your oven.

      I hope that helped and if you’ve got more questions feel free to comment here or shoot me an email.

      Convection toaster ovens have a few quirks but once you know how to adjust for them using one is a lot of fun 🙂

  4. I’m new to toaster oven cooking, and I’ve been reading your excellent site for recipes and tips. I tried this muffin recipe today and they came out delicious! I can’t wait to play around with this and see what other flavors I can come up with!

    1. Hi Elizabeth,

      I’m so glad to hear you’re enjoying the site and that the muffins turned out tasty! Welcome to the toaster oven cooking club 🙂

  5. I just baked these muffins. I subbed 8 packages of powdered stevia for the sugar and replaced the egg with 1/4 cup grated apples. I skipped sprinkling the sugar on top of the muffins. I didn’t have ricotta cheese, so used plain yogurt, as suggested in your notes.
    The muffins are very delicious. Thanks.

    1. Yay, Fareeda, I’m so glad they turned out well for you!! Thanks for sharing your substitutions – I’m sure lots of people will find them helpful. Next time I’m out of eggs, I’m going to try grated apple for sure 🙂

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