Do you remember when the lockdown first happened all the stores were shut down?
Including bakeries!
Which is when I started experimenting with making bakery-style single-serving baked goods at home.
This muffin was one of them. I wanted exactly that crunchy muffin top and soft crumbly texture with sweet little blueberry pops in every bite… and I achieved it, all the while using 1 TOTAL TSP OF OIL.
Ya heard. Try it if you’re in disbelief and let me know!
Single-serving Blueberry Muffin
One bakery-style blueberry muffin fresh out of the oven whenever you want one!
Servings: 1 muffin
Calories: 224kcal
Equipment
- Muffin pan, ideally jumbo size (or a ramekin, small cake pan, etc. but you need to adjust baking time)
Ingredients
- 2 tbsp applesauce (30 g) sub mashed banana
- 1 tbsp (nut) milk (15 g) I used unsweetened almond milk
- 1 tbsp sugar (12 g)
- 1 tsp oil (5 g)
- drop of vanilla extract
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/2 tsp baking powder
- pinch of salt
- 1 heaping tbsp blueberries (15 g) I used frozen wild blueberries
Instructions
- Preheat oven to 350F and grease a muffin cavity/ramekin or line with liners.
- In a small bowl, mix applesauce, milk, sugar, oil, vanilla.
- In a mug mix flour, baking powder, salt. Pour into the wet mixture and fold to combine, do not overmix.
- Fold in blueberries and transfer to muffin cavity. (Optional) sprinkle with coarse sugar. Bake 25 minutes.
- Let the muffin cool a few minutes before handling. Enjoy!
Notes
- The recipe will make a fluffy muffin as written. But increase oil to 2 tsp for an even richer texture.
- If baking in a shallow wide dish such as a ramekin, check for done-ness at around 20 minutes.
- You can also make 2 regular sized muffins out of this recipe, reduce baking time to 20-23 minutes.
- Pro-tip: For an extra dome-y muffin, bake the first 5 minutes at 425F.
Nutrition
Serving: 1 muffin | Calories: 224kcal | Carbohydrates: 42g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 339mg | Potassium: 68mg | Fiber: 2g | Sugar: 16g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 201mg | Iron: 2mg
Replaced the applesauce with lemon curd & it was so fluffy and delicious!
that sounds divine! i now need to make this 🙂 was it homemade lemon curd? did you bake the muffin or microwave? yay! so glad
I had a late night craving for something sweet. I decided to make two regular sized muffins so I’d have another for breakfast. Worked out wonderfully, so delicious
that sounds like the perfect evening and breakfast combo 🙂 thank you so much for the feedback! happy baking 🙂