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 made your single serving blueberry muffin today. It didn’t look like yours because it really didn’t rise & puff up so, it remained the size of the mix that went into the muffin tin. Yours has a traditional smooth shiny top which looks like it rose and puffed up.
It took a longer than 17 min to brown up on top but it was delicious. I baked it in an oven and used melted butter instead of the coconut oil..which I have but wanted to see what it tasted like with the butter. I’m very surprised it was so muffin’ish flaky inside without eggs. My blueberries were fresh and huge but they tasted great.
I think your recipe is brilliant! Thanks!
This muffin “saved the day”. Turns out my 11 yo was hoping for cake in bed for his birthday and had been waiting patiently in bed for an hour before coming out and asking where everyone was… I found this recipe and voila! Thanks!! Was extra good because I am wheat free so I had the ingredients. I overcooked it in the micro but he thought it was very good because it was like a muffincookie.
I reckon I live in one if the most densely vegetarian areas in the UK- it’s mad! A good 7 of my close group of friends at school are vegetarian, although I must admit, I am not one with them, although no one’s pushy about it… Well actually one person does call all non vegetarians monsters, but everyone else is pretty respectful 🙂
Hi- tried making this, I am very inexperienced with gluten free baking, and even less with playing around with baking recipes. I used a 2 TBS of a sugar free pancake mix(Namaste Pancake and Waffle Mix, consisting mostly of rice,tapioca and arrowroot flours) plus 1 TBS of almond flour. I added about 1/2 tsp of unsweetened coconut flakes and a small squeeze of lemon juice. I used the 1 TBS of coconut oil. It came out tasting yummy, but barely rose at all, maybe 1/2 inch( I used an 8 oz glass ramekin for lack of anything else). I’m thinking maybe it’s better just to use a regular muffin tin and fill the empty ones with water? Maybe more baking soda? I probably should have substituted bit of lemon juice for the almond milk instead of just adding it in… I was expecting a giant muffin! 🙂
Any suggestions? Thanks!
Hi! Can I substitute the oil with some more milk? (I don’t have applesauce)
Thank you for interesting information.
Lezlie http://www.anysite.com/
Hi Kaite,
I was so happy to have found your single-serving blueberry muffin recipe, that last night I may have been dreaming in my sleep about the baking process, and yes, the initial first bite. I baked them over an hour ago. Unfortunately, mine did not look anything like the picture you posted. Not to mention the texture was gummy-like in the center and they did not rise enough. The only thing I did differently was use applesauce instead of oil. I also used all-purpose flour from Bob Red Mill. What do you think was the problem I had? Any suggestions for this blueberry muffin fan? Thank you in advance. I look forward to hearing from you.
You used applesauce instead of oil. Self explanatory.
They actually do sell vegan muffins in my local supermarket. They’re called “super fruit vegan muffins!” And they are awesome! I’m a vegetarian, but I think being a vegan is really cool too 🙂
Can i just make one suggestion to the muffin? It might be wise to lower the cooking time for the microwave. The first time I made it, I heated it for about 80 seconds, instead of 90. My muffin totally burned! The second time I made it, I cooked it for about a minute, and it came out perfect! (And may i just say, it was soooo good!!!!:)
Different microwaves have different wattages. Could be yours is just a super microwave! 😉
Hey there, thanks for your blueberry muffin recipe. I’m linking to it in a blog post mentioning microwave cooking! http://hinhk.wordpress.com/2014/07/13/on-random-things/ Cheers!
-H