Toaster Oven Blueberry Muffins
These small-batch blueberry muffins are perfect for a quick breakfast or snack, baked directly in your toaster oven with juicy blueberries and a hint of vanilla.
Why This Works in a Toaster Oven
This recipe is designed for a toaster oven, using a smaller pan and faster baking time to deliver perfectly moist and tender muffins.
Toaster Oven Setup
- Temperature: 375°F (190°C)
- Setting: Bake
- Convection: No
- Rack Position: Middle
- Pan Size: 8 x 4 in (20 x 10 cm) loaf pan
- Batch Size: 4 muffins
- Cook Time: 18-22 minutes
- Rotate Pan: No
- Ready When: The muffins are golden brown on top and a toothpick inserted into the center comes out clean.
💡 No convection setting? You're all set — this recipe uses the regular Bake setting, so any toaster oven can make it, with or without a convection button.
Ingredients
Muffins
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) vegetable oil
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup (75 g) fresh or frozen blueberries
Equipment
- Toaster oven
- 8 x 4 in (20 x 10 cm) loaf pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Toothpick
Instructions
- Preheat your toaster oven to 375°F (190°C) on the Bake setting.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly into the prepared loaf pan, filling each muffin cavity about 3/4 full.
- Bake in the preheated toaster oven for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.
- Enjoy these delightful blueberry muffins with your morning coffee or as a sweet afternoon treat!
How to Know It's Ready
The muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Troubleshooting
- If the muffins are browning too quickly, lower the temperature by 25°F and continue baking.
- Ensure your blueberries are evenly distributed to prevent sinking by tossing them in a bit of flour before adding to the batter.
- If the muffins are sticking to the pan, make sure to grease the pan well or use muffin liners.
- For even baking, place the pan in the center of the rack.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. To reheat, place in the toaster oven at 350°F for 5 minutes.
Variations
- Add a teaspoon of lemon zest for a citrusy twist.
- Substitute half the all-purpose flour with whole wheat flour for a heartier muffin.
- Mix in 1/4 cup (30 g) of chopped nuts for added crunch.
- Use raspberries or chopped strawberries instead of blueberries.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent them from bleeding.
What can I use instead of vegetable oil?
You can substitute the vegetable oil with melted butter or coconut oil.
How can I make these muffins dairy-free?
Use a non-dairy milk like almond or soy milk in place of regular milk.
Can I double the recipe?
Yes, you can double the recipe, but you may need to bake in batches depending on the size of your toaster oven.