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.
Hi, I discovered your site last night and it’s so great! I want to make like 98% of your recipes and have been browsing through everything. Thanks for creating such a great resource!
I know a few Vegans although I am not one. I work for CustomInk, and we provide meals and snacks for our employees, I help to facilitate this, so blogs like this help me to find new ideas to keep them happy and not always hand them a salad. I admire Vegans, because it is a hard diet to follow in a meat and cheese eating world. I think I would rather be a vegetarian if I was to make this choice.
I was craving for some sort of muffin today and decided to give this a go! AMAZING! Thank you so much 🙂 (I used wholemeal flour, omitted the sugar/ sweetener and added some choc chips!)
I just wanted to say, these are THE BEST muffins ever, and are quite literally my favorite muffins of all the muffins I have ever eaten.
I eat them very regularly now, so I’m super popular in the house. 😀
I have a couple of little things I’ve discovered as I’ve been making these that I thought might be helpful to share:
1. I double the recipe, one muffin each for my partner and I and it works great. I just split the dough in half after mixing and squash each half down into a muffin liner.
2. I use self raising flour instead of plain + baking flour and that also works great.
3. For non-US / Australian folks, I have used White Wings gluten free self raising flour and that works great too.
4. Coconut sugar as the sweetener is delicious.
5. I use home made almond milk for the milk, and pink himalayan salt for the salt – all mega yums.
6. My mixing steps go: dry, wet, and then blueberries as the very last step. I find it easier to get an even mix if I don’t try to mix the blueberries in at the same time as the wet ingredients.
7. If using frozen blueberries, I measure them out as the first step so they can thaw a little while I do all the other steps. Then when I mix them in at the end they don’t freeze up the mix, making it easier to get them through.
8. I deliberately squish the blueberries a bit when I mix them through – it makes the blueberry juice go right through the muffins adding an extra level of yum.
Thanks so much for this recipe Katie, I know you must have gone through lots of trial and error to get it this good. You rock!
I used Bob stone ground whole wheat flour and it came out Amazing! It took a.bit.longer to bake, about 5 extra minutes.
I am personally not a vegitarian, but I love veggies and constantly browsing vegan and vegitarian sites for recipes. And I really admire vegans creativity !!!
Katie, your blog is amaising ! I try most of you recipes so far and love them!
Will try this muffin today ;0)
Hey lovely Katie!
Just tried this recipe as i had a major craving for something sweet and some blueberrys in ny fridge…. And it was AMAZING!!!!!
Tasted delicious and I’m debating whether or not to make myself another one right now haha… No judgement please :D!
Anyways, I’ve been obsessed with your website for months now and trying new recipes every week! Makes me feel less guilty about eating sweets 😀
Keep up th good work, love!
And come out with a cookbook, I’d totally buy it!
This just saved me! Even though I am vegan my best friend isn’t. He and I are suppose to hang out tonight and I said I would bring a treat, but he can’t eat chocolate or nuts…I use your recipes all the time, and in browsing through your old post and -Bam! found the perfect one. Thanks so much!!!
P.S. Also if anyone wants to know. I used coconut extract instead of vanilla and also substituted coconut milk. The combination of coconut and blueberry was amazing!
I have to admit, I was a bit nervous about how this would turn out…..it is absolutely amazing though! So good! I’ll definitely be sharing this recipe. Thanks 🙂
Hi, I wonder if I could replace the flour with homemade almond flour? Thank you 🙂