I asked awhile ago on my Instagram if anyone would be interested in single serve recipes. Over half of the people that voted said YES. So here is the start of hopefully many single serve posts. I thought I would start off with a classic gluten free blueberry muffin recipe. Why should you be excited about this vegan muffin recipe? Because this muffin is fluffy, lemony, perfectly sweet and takes vegan baking to the next level.
The idea for this post came from my sister. We are a family who loves baking. One morning we were chatting and she was saying how she really wanted a muffin but didn’t want to be left with 11 other ones. That’s when the spark went off and I knew I needed to create some single-serve desserts for when this exact moment happened.
I completely agreed with my sister for the need to create a single serve recipe because I find when I make a normal batch of vegan muffins (producing 8-12 muffins) I still have to freeze some of them because Adam and I can’t eat that many muffins between the two of us. This small-batch muffin recipe is perfect cause you can easily double it if you want to serve two people. It’s simple to make, easy to double and no muffins will be wasted!
how to make a small batch muffin recipe?
I’ll be honest, you would think creating a single-serve gluten free blueberry muffin would be easy. You use smaller portions of all the ingredients which you would think would mean less time preparing. But that was not the case for me. I probably tested this recipe or some variation of it 12 times. The first ones were to dry, the next ones were still wet in the middle after baking. It was hard! But I finally cracked it. The middle is moist, the top a little crispy and the proportion of blueberries to the batter is perfect.
here are a few reasons why I love this vegan muffin recipe, so listen up!
- I’m a big fan of a lightly crisp muffin top and a soft and fluffy middle. And this vegan muffin has all that. The texture of this muffin is nothing like the bad reputation gluten-free foods get. It’s has a pillowy texture and is loaded with lemony flavours. Adam said this gluten-free blueberry muffin was the best muffin I’ve ever made. So those picky eaters that are in doubt of vegan baking and gluten free baking, let the Picky Husband himself clarify that for you.
- I love making one muffin! I find it’s more of a treat and I savour each bite because I know there isn’t another one I that I can stuff into my mouth right after I finish the first one. Honestly, I’ve probably eaten a dozen of these muffins which means I’ve made this recipe or a similar version of it 12 times. Single-serve baking is NO JOKE guys. But I did the hard work for you. Now you can enjoy one of these for the perfect plant based breakfast.
- I already used the word moist in this post and I’ll probably use it again before I’m done. I’ll be honest, that word has never fazed me. I know I’m of the minority here but its literally the perfect word to describe what a muffin should be like. Moist yet fluffy. So you’ll just have to buck up and put your big kid pants on cause I’m using it. These vegan muffins are too good to not use the word moist to describe them.
Looking for more yummy plant based breakfast recipes?
This small batch muffin recipe is going to knock your socks off. This muffin is filled with seasonal blueberries, lemon zest, and balanced beautifully with gluten free flours that don’t leave a grainy texture. This vegan muffin recipe needs to be your go-to when you don’t feel like making a whole batch of muffins but you still have a craving for one. Get your apron on, and get excited to whisk up this gluten free blueberry muffin for one.
Single Serve Gluten Free Blueberry Muffin
- 1 tsp flax meal
- 1 tbsp water
- 1 tsp lemon juice
- 2 tsp plant based milk (I used Oat)
- 2 tsp coconut oil (melted)
- 2 tbsp almond flour
- 1 tbsp brown rice flour
- 1/4 tsp baking powder
- 1 tbsp coconut sugar
- little pinch of salt (very little)
- 1/2-1 tsp lemon zest
- 4 fresh blueberries
- Preheat the oven to 400ºF. Line a muffin tin with one muffin liner.
- Prepare the flax egg by adding 1 tbsp of water to 1 tsp of flax meal. Let it sit for 5 minutes until a yolky consistency has formed.
- Add the lemon juice and plant-based milk together and let curdle for 5 minutes.
- Add the dry ingredients (except the lemon zest and blueberries) together in a bowl and give it a quite whisk. Careful to not over stir.
- When ready, add the lemon juice mixture and the coconut oil to the flax mixture. Stir to combine.
- Add the wet ingredients to the dry. Super important not to over stir the mixture. Stir just until it’s combined then add the lemon zest and blueberries.
- Using a melon ball scooper, scoop the batter into the lined muffin tin. The batter should be thick but smooth.
- Bake in the oven for 5 minutes, then reduce the oven to 350ºF (without opening the oven) and bake for another 17-18 minutes
- IMPORTANT: Let the muffin cool for 10-15 minutes in the tin. Then remove it from the tin and let it cool for another 15 minutes or until it is completely cooled on a baking rack. The cooling process helps to complete the baking process. If you eat it before it’s cooled it may be a little wet on the inside still.
- Muffin is best fresh but can be stored in a sealed container for a few days/ can also freeze.