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!
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P.S. Thanks for all the feedback on the new Chocolate Covered Katie FAQ post.
Katie, Katie, Katie, you are one of my very favorite people these days! I’ve only found your blog recently and I LOVE every recipe I’ve tried. Love it! I just made these muffins today, but we had just finished our blueberries, so I chopped up some cherries & used them, I also added a dash of cinnamon, just because I love cinnamon. I love this recipe. Thank you for sharing your love of healthy foods. I love that so many of your recipes are so simple and are made up of ingredients I already have on hand. Now I just need to work on my willpower because everything I make from your blog is so good that I just want to keep eating it!!!
Does anyone know how to turn the single blueberry muffin recipe into a 12 person one?
Hi! I have made this recipe many times…I love it! Despite having made it so many times…with different flours, sometimes with applesauce, sometimes with coconut oil…I am just now getting around to posting a question.
I am fairly new to coconut oil, so I think that is the root of the problems I have with this recipe. I just can’t ever seem to bake the muffins in under 30+ minutes…I even turn the oven up to 350 to help it along! So, I’m hoping you can tell me what I am doing wrong?
This morning, I doubled the recipe, used spelt flour, frozen blueberries, and coconut oil (I mixed all ingredients before folding in blueberries so oil wouldn’t clump on the frozen berries). The only change I made to the recipe was to omit the extra tsp of milk to counter the water from frozen berries. It takes forever to bake!! Like 45 mins or so!
I would love any insight you or others could offer!! 🙂
You must have a really terrible oven! Mine took 10 minutes! And I used coconut oil too.
So, I’m super budget and used water instead of soymilk and it STILL turned out tasty! Not pretty, but tasty nonetheless. Thanks for all the awesome recipes!
Ok, you are my new hero! I made this blueberry muffin.. didn’t measure the blueberries, I’m sure I added more than I was suppose to, so I ended up with more of a pie like center but I like pie and the flavors were wonderful! The best part is that since I am the only sweet eater here & I only made one, I’m not going to have leftovers spoiling, nor am I going to be eating too much in an attempt to get rid of them before they spoil. Thanks for sharing…can’t wait to try the other flavors you have posted!
I know a couple of vegitarians, one of them used to be vegan but she kept loosing too much weight and stopped.
Also this muffin is amazing, but a warning fro anyone who has the brilliant idea of melting the oil so its easier to mix…. dont…. just dont. hahahah
Made individual cupcakes with the kids for Sunday snack this afternoon. We doubled the recipe to make mega cupcakes: 1 lemon, 1 vanilla, 1 blueberry muffin. They are now licking the cupcake papers, so I guess they were pretty good. It was more work for mom to supervise, but they loved being able to choose separate flavors and try each other’s cakes when they were done. Thanks for this fun idea.
Just made this for morning tea with my coffee, i used frozen mixed berries and accidentally forgot to put the applesauce in! still taste amazing tho! Im a student so one thing I really love about ur blog is that I can make a great cheap, healthy muffin for way less than what I would pay at the uni cafe.
I work for a catering company, we cater to big corporate dinners/weddings/functions etc. you would be surprise by the amount of vegans, vegetarians we have to cater for! they are definitely out there!
I wouldn’t necessarily call myself a vegetarian, more of a picky eater. I do not eat any sort of red meat, pork and most types of chicken. I really only eat chicken breast and seafood. this is more of a preference to do with the texture/taste/chewyness of other meats. Told u I was picky!!! haha
I don’t know anyone who eats strictly vegan. I am lactose intolerant and find that vegan recipes are easiest for that. I am also 8 months pregnant and VERY turned off by raw meat. Might have to permanently switch to vegetarian/vegan diet. I love your website- so many great recipes.
Saw this on foodgawker and made it right away. It is now my new favorite dessert!