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.
The photos, the cheeky/hilarious commentary, and of course the deliciousness and creativity of the recipes themselves. So well done. “Single-lady style!” — love.
Such a great site.
I just found this recipe after you posted it on instagram and I’ve already made it twice, and because I can’t leave anything alone I had a little play with it….
On Tuesday I had a friend coming over for coffee so I doubled the recipe (I used 1tbsp oil 1tbsp applesauce, 1 tbsp sugar and 1teaspoon agave). I made it in what we call in the uk fairy cake cases, which are smaller than muffin cases. This gave me 5 little muffins which were lovely and I had 2 leftover after my friend left for the kids when they got back from school.
Tonight I had another go….
I tripled the recipe this time, using 3tsp whole wheat flour, 3tbsp spelt and 3 tbsp white flour. I did half oil half applesauce again and 1 tbsp sugar, 1 tbsp agave. It didn’t need a third because of the sweetness of the applesauce. I spilt the recipe into 2 bowls and mixed a handful of frozen raspberries in one bowl and 2 crushed Oreos into the other.
We made them in tiny mini muffin cases and got 16 cute little muffins. With the Oreo ones we popped 2 chocolate chips in each muffin before they went in the oven.
The raspberry ones were a gorgeous pink colour, my little girl was thrilled. I only got one of each flavour before 2 kids and Hubble demolished the rest. A fairly healthy Friday night treat!
We are in love with the blog, this is the 5th recipe we’ve tried (I only discovered it a week and a half ago!) and each one is better!
Thanks
Cx
Thank you so much for this. I can make many different types of muffin with this. (I like muffins, my husband does not. And I’m not about to tempt myself by making a dozen or more.)
Can someone supply me with the nutritional information or the weight watchers points for the single serving of the blueberry muffin? I didn’t see that information when I clicked on single serving blueberry muffin nutrition facts. Thanks in advance.
How is this vegan if there’s milk in it?
Katie uses nondairy milk, which is why it says milk of choice. You can use whatever you wish, such as almond or soy milk.
Hi! Can I substitute the spelt flour with almond meal or coconut flour or both? Forgot to get spelt today when I was shopping! 🙁 Can’t wait to try these though.
I think I overmixed because I have a blue muffin
WOW!!! This was really really really really really great! Thank you so much!!!!!!
Do you usually use applesauce or oil? What are your thoughts on one vs the other?
I made this, but a banana walnut version. I substituted the blueberries for some mashed banana and a handful of walnuts. I also had no baking powder so I used a mixture of baking soda and apple cider vinegar (a third of the amount of baking powder) instead. I also dusted some cinnamon on top. My muffin came out all wonky and funny-shaped but it still tasted great. There were a few sour spots, but that was probably due to my bad mixing + the fact that I forgot stevia. All the same, tasted great.
Hi! This was a few years ago, but I think I used an oven for that one 🙂
So good. I like this recipe because I despise wasting food. Many recipes for one or two call for part of an egg. What do I do with the rest?
Can you replace the spelt flour with almond flour?
You can always experiment!
This was delicious but baked far too long – 35 Minutes and was not giant.
hi Katie! i love your recipes so much and this blueberry muffin looks amazing! Would it be ok if i used whole wheat flour? also im thinking of becoming a vegetarian and then transitioning into vegan, any tips?
Whole wheat flour would make it dense, but it will still technically work. Hopefully this post of Katie’s can help! https://chocolatecoveredkatie.com/2008/02/22/how-to-go-vega/
Jason
Hi Katie!
I totally messed up this recipe! The photo of your muffin looks so crave-worthy; did you use spelt flour in the muffin pictured? I changed a lot of the ingredients so I obviously don’t blame your recipe for my failure, but I thought maybe you could help me with some advice. I used super absorbent flours, so I used less than 3T (2T banana flour and 1tsp coconut flour), but the batter still was so dry that I had to add extra liquid. I used 1T coconut oil, and liquid stevia drops to sweeten. The batter tasted wonderful and I ended up wishing I had just eaten it as is lol. When it came out of the microwave the muffin was a flat, chewy puck oozing oil. Completely inedible! Any ideas how I could keep using banana flour? Maybe leave out the coconut flour. Less oil? Different sweetener? Also, I think I’ll use the oven next time! Thanks for all your inventive recipes! I wish I could use oat flour, but it’s not good for me.