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5 from 12 votes

Single-serving Blueberry Muffin

One bakery-style blueberry muffin fresh out of the oven whenever you want one!
Prep Time5 minutes
Cook Time25 minutes
Course: Breakfast, Dessert, Snack
Keyword: bakery-style, blueberry, blueberry muffin, easy recipes, gluten-free, low sugar, muffin, plant-based, single-serving, small-batch, vegan
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