A Single-Serve Almond Flour Blueberry Muffin recipe made with 6 wholesome ingredients! The perfect portion size for one individual, this grain-free and refined sugar-free muffin is a lovely treat!
After sharing my Single-Serve Blueberry Muffin recipe, a couple of readers asked if they could swap out the regular flour for almond flour.
Having a considerable amount of experience with almond flour recipes, I knew it could be done, but with some changes.
After a few experimental trial runs, I landed on this moist, fluffy and perfectly sweet dream muffin.
There are 22 grams of protein and 20 net carbs in this one delicious muffin, making this a great candidate for a light breakfast or high protein snack. I love it with some Greek yogurt or cottage cheese and fresh fruit for a perfect breakfast.
I know many of my readers prefer baking with unrefined sugars, so I use pure maple syrup to lightly sweeten the muffin for a wholesome treat.
For those of you who prefer sweeter muffins, consider adding 1 to 3 teaspoons of any kind of granulated sweetener.
Let’s dive into the simple ingredients!
Ingredients for Single-Serve Almond Flour Blueberry Muffin:
Almond Flour: Taking the place of all purpose flour, we use almond flour for the base of this great recipe. Almond flour is a great grain-free option for those who don’t eat grains or gluten for medical reasons.
It comes with mega benefits! Healthy fats, protein, and dietary fiber is added to your treat just by default.
I recommend using super fine almond flour, not almond meal for the best results. Most grocery stores carry it!
Whole Egg: For the best texture, we need one whole egg. I haven’t tested the recipe using an egg-replacer. I suspect it is difficult to achieve a fluffy texture without the egg.
Pure Maple Syrup: The sweetener here! A little pure maple syrup adds just the right amount of sweetness. For a sweeter muffin, add 1 to 3 teaspoons of granulated sweetener.
Regular cane sugar, brown sugar, coconut sugar, or sugar-free sweetener all work.
Fresh Blueberries: The reason we’re here! Fresh blueberries brings little bursts of berry joy. You can add up to ½ cup in this recipe if you want it extra berry-filled.
Pure Vanilla Extract: A little splash of vanilla extract brings some warm flavor to the muffin.
Baking Powder: This leavening agent helps the batter rise into fluffy deliciousness.
Sea Salt and Ground Cinnamon: The tiniest pinch of salt and cinnamon goes a long way! Salt enhances flavors, and ground cinnamon adds a cozy warmth.
Recipe Customizations:
- Add lemon zest from one lemon for a lemon blueberry muffin adventure!
- Replace the blueberries with chocolate chips if you’re a chocoholic like me.
- If you follow a low carb or keto diet, make my Keto Blueberry Muffin in a Mug.
Now that we’ve covered the basic ingredients, let’s make one perfect almond flour blueberry muffin in a mug!
How to Make a Single-Serve Almond Flour Blueberry Muffin:
Preheat the oven to 350 degrees Fahrenheit and spray a ramekin with cooking oil.
Mix together the almond flour, baking powder, sea salt, and cinnamon in a measuring cup until the dry ingredients are combined.
Add in the egg, pure maple syrup, and pure vanilla extract (wet ingredients) and mix well until a thick muffin batter forms.
Gently stir in the fresh blueberries.
Transfer the muffin batter to the prepared ramekin and spread it into an even layer.
Place the ramekin on a baking sheet. Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffin is golden brown and baked through.
Insert a digital thermometer into the center of the oven. It is ready if it has reached 190 degrees or higher.
Allow the muffin to cool for at least 10 minutes before enjoying. I recommend waiting even longer if possible, as the muffin tastes sweeter the longer it sits.
I also recommend enjoying it with a little melted butter on top and possibly a drizzle of honey.
In the event you have leftovers, wrap the ramekin in plastic wrap and refrigerate for up to 5 days.
Microwave Instructions:
Follow all of the instructions above, using a microwave-safe mug.
Microwave on high heat for 90 seconds, or until the muffin is 190 degrees inside or hotter. Be sure to check its internal temperature to be sure about doneness. If the muffin needs additional time, continue microwaving for 20-second intervals, until fully cooked.
Tips for The Best Mug Muffin:
- Don’t overcook the muffin. The muffin is ready once it reaches an internal temperature of 190 degrees Fahrenheit. Cooking it for longer can cause a little dryness. For this reason, be sure to spot check for doneness starting at 20 minutes. I recommend this method over the toothpick test.
- Typically, mug recipes call for just the egg yolk instead of a whole egg. Because there is no starch in this recipe, a full egg is needed in order to get a fluffy result.
- To increase the sweetness, add a granulated sweetener, not more pure maple syrup.
- Don’t replace the almond flour with any other kind of flour, including coconut flour. Other changes are necessary for other types of flour.
And that’s it!
One single delicious blueberry muffin for the next time you’re a cozy treat but don’t want an entire batch of muffins.
This blueberry muffin mug cake is an easy recipe that gives you that quick fix to tame sweet cravings.
If you enjoy making single serving desserts in mugs, also try out these gems.
More Mug Recipes:
- Paleo Banana Bread Mug Cake
- Keto Mug Cake
- Gluten-Free Mug Brownie
- Single-Serve Blueberry Crumble
- Matcha Mug Cake
One perfect blueberry protein mug cake, here we go!
One Almond Flour Blueberry Muffin
Equipment
Ingredients
- ½ cup almond flour
- 1/2 tsp baking powder
- Pinch sea salt
- Pinch ground cinnamon optional
- 1 Tbsp pure maple syrup
- 1 large egg
- ¼ tsp pure vanilla extract
- ¼ cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a ramekin with cooking oil.
- Mix together the almond flour, baking powder, sea salt, and cinnamon in a measuring cup until the dry ingredients are combined.
- Add in the egg, pure maple syrup, and pure vanilla extract (wet ingredients) and mix well until a thick muffin batter forms. Gently stir in the fresh blueberries.
- Transfer the muffin batter to the prepared ramekin and spread it into an even layer.
- Place the ramekin on a baking sheet. Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffin is golden brown and baked through. Insert a digital thermometer into the center of the oven. It is ready if it has reached 190 degrees or higher.
- Allow the muffin to cool for at least 10 minutes before enjoying. I recommend waiting even longer if possible, as the muffin tastes sweeter the longer it sits. I also recommend enjoying it with a little melted butter on top and possibly a drizzle of honey.
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
