Blueberry muffins!
Have you ever seen the jumbo muffins they sell at places like Costco and Sam’s Club? Yesterday, out of the blue (pun intended), those muffins just popped into my mind. And suddenly… I wanted one!
I had some leftover blueberries from making Homemade Blueberry Ketchup.
So I quickly threw them into a single-lady cupcake mix and was eating my very own single-serving blueberry muffin only ten minutes later.
Single Serving Blueberry Muffin
Ingredients
- 3 tbsp spelt flour (30g) (or ww pastry, white, or Bob’s gluten-free)
- 1/4 tsp baking powder
- heaping 1/16 tsp salt
- 1-2 tbsp blueberries (fresh or frozen)
- 1/2 tsp vanilla extract
- 1 tbsp coconut or veg oil (You can use applesauce if you don't mind the taste of fat-free baked goods)
- 1 tbsp plus 1 tsp milk of choice (Use less if using liquid sweetener)
- pinch uncut stevia OR 1 tbsp sugar or liquid sweetener
Instructions
Preheat your oven to 330 degrees. (Or continue reading for microwave option.) Mix dry ingredients, then add wet. Mix until just combined (don’t overmix), and bake for 17 minutes or so. Baking time will vary, depending on the flour and oil/applesauce you use. If you don’t want to heat your oven for just one muffin, you can make this in the microwave! Just grease/spray a little dish, pour batter in, heat for 90-ish seconds, and enjoy!
*See the original single-lady post for Single Serving Blueberry Muffin Nutrition Facts*
After finishing my muffin, I watched a CNN special on Bill Clinton, who credits his new vegan diet with saving his life. Did you know he’s a vegan?! Vegans used to be seen as weird and out of the ordinary. But thanks to famous vegans such as Ellen DeGeneres, Paul McCartney, and Alicia Silverstone, veganism is becoming a lot more mainstream now. Maybe someday, even Sam’s Club will sell vegan jumbo muffins!
P.S. Thanks for all the feedback on the new Chocolate Covered Katie FAQ post.
How would this work if you were using frozen blueberries?
Ok! I used thawed frozen blueberries, all all purpose flour (that’s all I had). I used brown sugar, unsweetened brown sugar, and fine Himalayan pink salt. I also added some lemon zest and some lemon juice. I quadrupled the recipe and baked in the oven, in a coconut oil-greased square glass storage container to make a small cake. It came out PERFECT! I didn’t mix the blueberries into the batter, I stuck them on top before baking. All I had was 3/4 a cup of all purpose flour, and I guess that’s the exact number of table spoons it took to quadruple the recipe. I’m 6 months pregnant and was craving something blueberry. I didn’t want or have what I needed to make a full cake or a dozen cupcakes…and most of the mug cake recipes are microwave only. I don’t own a microwave and I don’t really like the idea of zapping all the nutrients out of my food. So, this recipe is a big hit. Very versatile! Thanks.
Typo * Unsweetened almond milk.
So glad to know it works with frozen blueberries!
Thank you for your recipes! This one is a favorite. I wanted to share that I use 2 TBS of buckwheat flour and one TBS of GF all purpose flour plus 1tsp of apple cider vinegar and this muffin comes out really amazing. I also separate the dough into 2 small muffins and I found it bakes way better using this flour ratio. I also use coconut sugar as my sweetener. I found that liquid sweetener lead to a denser consistency.
I tried making the recipe with almond flour. At first, I directly substituted it for the flour, and the result was way too soft and moist. The next time, I used 6 tbsp instead of 3 tbsp (copying what you did for the keto mug cake.) The batter was a little too thick so I had to add extra almond milk to thin it out, but it came out all right after that.
Also, I used frozen blueberries and they started melting and bubbling in the microwave…that scared me for a moment. But nothing dangerous luckily 🙂
This was so yummy! I used whole wheat flour and almond milk (which I had to add extra of). I also had to add 2-2 1/2 tbsp of sugar because the batter didn’t taste sweet enough. But the texture of the muffin was PERFECT!!! And the crust that was over the dome of the muffin was the best! Thank you for this recipe, I’ll for sure make it again!
I had such high hopes for this. They made a hudge mess. And they sank and was super gross.
I’m not sure what recipe you made. This one is for a single serving muffin, so it only makes one.
How would you measure 1/16 salt. Would it be 1/8 and half of 1/8? Please explain.
Use a 1/16 tsp, or just a half of 1/8!
Thanks so much! I woke up to the house to myself and wanted to make an amazing brunch, i then remembered I was trying to eat healthier, so I came here. You’ve been a game changer for me.
❤❤
Could you use protein powder instead of flour?
would oat flour work? or another gf option?
Oat flour works! It will be denser but as long as you don’t mind that texture then it will be fine 🙂
This made such a great, super yummy blueberry muffin! I used oat flour in place of spelt flour, brown sugar as sweetener. My muffin was light, fluffy and perfect with my coffee. Thank you!
I have been dreaming of those huge muffins at Costco but am a clean- eater so was feeling hopeless until NOW! Some questions- Could I double or triple this and bake up in a jumbo muffin tin? I’m wondering if I should do refined, liquid, or unrefined coconut oil? Will Bob’s 1-1 gf flour (blue bag) be ok as a flour sub alternatively? How do I get a ‘domed’ top- is that a ‘let the batter rest for a little while’ or a ‘with gluten-free it won’t happen’ thing? Just checking in before the insanity begins in the kitchen lol. Love blueberry anything & everything!!!! Although not strictly vegan, I honestly prefer vegan baking recipes and love every single one of yours!
Hi! For a larger scale recipe, we recommend this one (which also has a gluten free option): https://lett-trim.today/healthy-blueberry-muffins/%3C/a%3E%3C/p%3E