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.
I tried a gluten-free version of this muffing this morning. I used just under 1 teaspoon of sugar, and it was more than sweet enough for me. It’s nice to be able to have one muffin without having to experiment with a whole batch (which may or may not work; gluten-free baking can be tricky). My muffin top slid off (the whole thing was rather crumbly), but it was still delicious!
Do you think if I timed each of the ingredients by the amount I want to make of muffins it would still turn out good? With having a family, only making one muffin doesn’t work normally 🙂 Looks delicious though!
I *think* it would… I know a girl who blogged about making 4 muffins from the recipe a few days ago. But I’ve never tried it. Still, I don’t see why it wouldn’t work!
How would I be able to double this recipe in order to make more of them? I’d love to have one each morning!
Just double each of the individual ingredients. Or even triple or quadruple :).
So yummy. The coconut oil makes it so crunchy delish! For anyone wondering, it’s 8 WW pointsplus and soooooooooooo worth it (would be a lot less with applesauce, but you’ve gotta have that coconut oil)!
Just tried to make one in the microwave. Did not over-stir, as I’ve been making muffins for years & know over-stirring makes them tough. Results: one big ball of rubber 🙁
maybe your microwave’s really strong…try shortening the cook time, because I just did mine and it came out perfectly! also keep in mind that the resulting texture of microwaved baked goods is not the same as baking…
lol… i live in montreal. EVERYONE is vegan (and/or some other kind of dietary restriction) hahaha. you walk down the street and there are vegan restaurants.
Yum I just made this in the microwave! I followed the recipe exactly except I doubled it (I was hungry haha) and used white flour. It was good, but the top kept seeming underdone so I think I microwaved it a little too long and it’s a little dry. I think in total I put it in for around double the time here. Great idea though and will definitely be using it again!
i want to use a natural sweetener, to me that is maple syrup, molasses, date syrup, honey– which do you think would taste best??
Sorry, I’ve never tried date syrup, and I really don’t know! It depends on your personal tastes. 🙂
I tried making a couple of your single serving cupcakes this weekend and they all came out completely stuck to the cupcake liners… any idea why this happened and what I can do to fix it next time? Maybe not use a cupcake liner and just spray the pan?
Hmmm… yeah, I usually spray the pan and don’t use liners. Did you use the oil or applesauce version? Especially if it has no added fat, you’re safer without a liner.
Applesauce. I figured it was since there isn’t really any fat; but in your picture they came out perfect. Ah well.. I’ll try again with the liners because the flavor was still delish!
Made this blueberry muffin and made it low carb by using 1T coconut flour, 1T soy flour, and 1T whole wheat pastry flour, stevia/splenda mix, and used Soy Delicious coconut beverage for the liquid. It turned out great!! Thanks Katie!