Single-Serve Blueberry Muffin Recipe
This easy blueberry muffin for one is light, fluffy, with perfect moist tender texture. Ideal for the times you're craving a blueberry muffin and don't want to make a full batch.
Servings: 1 Muffin
Calories: 570kcal
Equipment
- 1 Ramekin or oven-safe mug
Ingredients
- ⅓ cup gluten-free all-purpose flour or regular all-purpose flour
- 2 Tbsp granulated sweetener of choice*
- 1/2 tsp baking powder
- Pinch sea salt
- Pinch ground cinnamon optional
- 1 Tbsp milk of choice**
- 2 Tbsp avocado oil
- 1 egg yolk
- ¼ tsp pure vanilla extract
- ¼ cup fresh blueberries
- zest of one lemon optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a ramekin or small oven-safe baking dish with cooking spray.
- Stir together the flour, granulated sweetener, baking powder, sea salt, and ground cinnamon in a small bowl or measuring cup (dry ingredients).
- Add in the milk, avocado oil, egg yolk, and pure vanilla extract (wet ingredients). Mix well until a smooth batter forms.
- Stir in the fresh blueberries (and lemon zest if adding).
- Transfer the muffin batter to the prepared ramekin.
- Place the ramekin on a baking sheet and bake for 18-22 minutes, until the muffin is cooked through.
- The muffin is ready when it reaches an internal temperature of 190 degrees Fahrenheit or higher. Insert a digital thermometer into the center of the muffin to check its temperature.
- Allow the muffin to cool for 10 minutes before eating.
Nutrition
Serving: 1Muffin | Calories: 570kcal | Carbohydrates: 64g | Protein: 6g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 184mg | Sodium: 271mg | Fiber: 2g | Sugar: 32g