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.
OMG!
After month of trying your A-M-A-Z-I-N-G recipes and them never working out
(I assume thats due to having to substitute so much, cause most of the ingedrients, you use, arent available in Germany)
I didnt give up and tried this muffin recipe (one last try,I told myself) and IT WORKED!
OH YES, it FINALLY TURNED OUT SUPER YUMMY!
Thank you so much for these great, healthy, creative and tiny recipes.
Theyre perfect.
And Ive lerned never to give up 🙂
Yes…. My sister is vegetarian, a girl in my class is too and another one used to be vegan but stopped (due to “health issues”, but she has some allergies… however, she decided to eat meat again too). Someone also claimed to know a vegan at my school. Whoo, at least I’m not completely alone xD
Hee katie!
I recently found your website and I’m in love with it!
You recipes are wonderful!
I just have one big problem.
I tried to make your single-ladie cupcakes two times already and they keep failing.
One time the top was really hard, i couldn’t even bite in it and the lower part of the cupcake was still not really done.
It wasn’t even brown yet….
Do you know what I did wrong?
I can’t use vanilla extract because my country doesn’t sell that so I have to use vanilla aroma. Is that the problem?
What flour did you use?
My Dad is a vegan, which can be very annoying for my mom because she has to make vegan friendly food haha but the rest of us aren’t which is why I like to find single serving foods like these(:
Firstly, yes my whole family is vegetarian / vegan (almost, minus my older brother, so 3/4’s ), and I do know many other vegetarians personally but only a few live in my city.
I made this into a savoury and it was SO GOOD! I ditched the essence & sugar, chopped up fresh basil, parsley, tomatoes, red capsicum, added extra salt & smoked paprika (the best thing in the world), + extra herbs theeeen served with vegan cheese & vegan cream cheese. Best thing ever!! And now mum has just gotten me a muffin maker from a second hand shop and I swear life is made. I can bake muffins to my hearts content 🙂
finally made one of these with my toddler and it is huge!!!
I am soo excited, i can’t wait to try it!!
Hi, Katie! I made this and kept to your recipe (used applesauce, white flour, stevia) and cooked it in the microwave but it turned out with a weird rubbery texture although the flavor was still good. I was wondering if it was the applesauce or the microwave (or a combo) that produced such a texture. Any suggestions would be appreciated! Thanks!
Hi Chantelle,
Fat-free baked goods will always be a bit gummy. That is just the nature of fat-free baking… And then microwaving baked goods will also yield a not-as-great texture… so combining the two is not ideal. If possible, I highly recommend using oil, or at least only doing one or the other (micro or fat-free).
Hi Katie, do you have the nutritional info for these blueberry muffins? Thanks.
Made a chocolate coconut muffin it was delicious!!!!!
This was so yummy! I didn’t have any berries so I used some mango. I microwaved it and it still had a great texture.