Toaster Oven Blueberry Muffins

Toaster Oven Blueberry Muffins with crunchy tops and tender middles. Whip up a batch in less than 30 minutes using fresh or frozen blueberries.

Blueberry muffin on a piece of parchment paper.

We bake a batch of toaster oven muffins almost every week in our house. I love that you can enjoy just one or two and toss the rest in the freezer.

Reheated in your toaster oven and slathered with butter, they make a delicious snack or dessert. (Since, you know, they’re basically unfrosted cupcakes)

Some weeks I make mini banana muffins using this toaster oven banana bread recipe. If we’re craving something more savory, cornbread zucchini muffins always scratch that itch (especially if you stir in a little parmesan cheese).

But during the summer, we’re ALL about the juicy berries.

Blueberry muffin split in half next to a bowl of blueberries.

Below is our go-to recipe for baking blueberry muffins in a toaster oven or countertop oven. It’s a basic small batch recipe that makes just 6 muffins and calls for simple pantry and fridge ingredients.

You can use fresh or frozen berries (just don’t thaw them). Frozen wild blueberries are my favorite because they’re smaller so you get even more delicious berry flavor in each bite.

This recipe is also easy to adapt to what you have on hand. If you happen to be out of something, keep scrolling after the recipe card we’ve included LOTS of ingredient substitutions.

Happy Baking!

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

Toaster Oven Blueberry Muffins

Yield: 6 Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Small batch blueberry muffins you can bake in a toaster oven.


  • Cooking oil spray
  • 1/4 cup ricotta cheese (or plain yogurt, Greek yogurt, or sour cream)
  • 1/4 cup milk
  • 1 large egg, beaten
  • 1/3 cup granulated sugar
  • 3 tablespoons canola oil
  • 3/4 teaspoon vanilla extract
  • 1 cup flour
  • 1½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup fresh or frozen blueberries (do not thaw)
  • Sparkling Sugar, for topping, optional


  1. Adjust the cooking rack to the bottom position (for small ovens) or middle position (for large ovens) and preheat your toaster oven to 375°F on the BAKE setting.
  2. Coat a 6-cup muffin tin with cooking oil spray.
  3. In a large bowl whisk together the ricotta, milk, and egg. Add the sugar, oil, and vanilla, and whisk until smooth.
  4. In a small bowl combine the flour, baking powder, and salt. Add the blueberries and gently toss to coat.
  5. Fold the dry ingredients into the wet and mix until a few streaks of flour remain.
  6. Scoop batter into prepared pan and sprinkle the tops with a little sugar.
  7. Bake until a toothpick inserted in the center comes out clean or with a few crumbs attached about 15 to 17 minutes.
  8. Remove muffins from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.


For Convection Toaster Ovens reduce temperature to 350F. Muffins be done earlier or take the same amount of time - so check on the early and add time as needed.

Recipe Adapted from Joy of Cooking.

See post for ingredient substitutions.

For Blueberry Lemon Muffins: Stir in 1/2 teaspoon fresh lemon zest and 2 teaspoons lemon juice.

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

Toaster Oven Blueberry Muffins Ingredient Substitutions

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


  • For super tender muffins use All Purpose Flour.
  • Muffins made with white whole wheat flour will be a little heartier. FYI: The muffins pictured in this post were made with WWW flour.
  • If you’re craving tender whole grain muffins – try a 50/50 split of All Purpose Flour and either White Whole Wheat Flour or Whole Wheat Pastry Flour.
  • I’m not sure if ALL gluten-free flour blends will work but the muffins we’ve made with Bob’s Red Mill 1-to-1 Gluten Free Flour always turn out light and fluffy.


  • I LOVE to make these muffins with whole milk ricotta, the crumb is so tender and flavorful. If we’re out of ricotta, I reach for regular or Greek 2% yogurt or sour cream.
  • Skim milk, whole milk, cream, and almond milk will all work. If you ever find yourself with a little canned coconut milk, making muffins is a tasty way to use it up.

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


  • Neutral oils like canola or grapeseed are easy options.
  • I actually prefer to make these muffins with coconut oil but I hate waiting for the egg, milk, and yogurt to come to room temperature so the oil doesn’t harden. If you have more patience than me, give it a try. The subtly sweet coconut flavor is delish!
  • You can also substitute melted butter for the oil, just make sure it’s cooled before adding to the batter (so you don’t accidentally cook your egg).


  • You can use white sugar, brown sugar, or a mix of the two.
  • If you want to add extra sweetness and crunch to your muffins, sprinkle the tops with sparkling sugar or coarse sugar.
  • Also, if you prefer a less sweet muffin, you can reduce the sugar to 1/4 cup.
  • I tried a batch substituting all of the sugar with a sugar-replacement called Swerve. I thought the muffins tasted just okay. But Tim really enjoyed them and said he’d never have guessed they were sugar-free. 


  • You can substitute any combo of fruit or nuts you’d like for the blueberries, just keep the total around 2/3 cup. My all-time favorite combo is canned pineapple + unsweetened shredded coconut. Chopped strawberries with lemon zest are pretty delicious too. Get creative with your flavors and have some fun!

Muffins baked 11 different ways and muffins in pan.

If you’re looking for more toaster oven muffin tips check out Our Big Fat Toaster Oven Muffin Experiment.


  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 🙂

Leave a Reply

Your email address will not be published.