• Email
  • Facebook
  • Instagram
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Greens, Eggs, and Yams

Healthy Vegan and Gluten Free Recipes

  • HOME
  • RECIPES
  • ABOUT

Single Serve Gluten Free Blueberry Muffin

September 3, 2020 by Robin 2 Comments

gluten free blueberry muffin
Jump to Recipe Print Recipe

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.

vegan muffin

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!

small batch muffins

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!

  1. 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.
  2. 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.
  3. 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?

  • Gluten Free Banana Muffins
  • Healthy Raspberry Muffins
  • Cinnamon Roll French Toast
cat and a single muffin

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.

Print Recipe

Single Serve Gluten Free Blueberry Muffin

When you don’t want to bake a dozen muffins but still have a hankering for a vegan muffin, then this single-serve gluten-free blueberry muffin will do the job!
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Course: Breakfast, Snack
Keyword: single serve muffin
Servings: 1 muffin

Ingredients

wet ingredients

  • 1 tsp flax meal
  • 1 tbsp water
  • 1 tsp lemon juice
  • 2 tsp plant based milk (I used Oat)
  • 2 tsp coconut oil (melted)

dry ingredients

  • 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

Instructions

  • 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.

like this post? pin it!

single batch muffins

Filed Under: Breakfast, Dairy-Free, Gluten Free, Picky Husband Approved, Snacks, Sweets, Vegan Tagged With: blueberry muffins, dairy free recipes, gluten free baking, gluten free muffin, healthy blueberry muffins, healthy recipes, picky husband approved, vegan muffins

About Robin

Robin is the creator/author behind Greens, Eggs and Yams. Her love language is food and being in the kitchen provides a certain meditation to her. She loves creating and eating healthy foods that don't compromise on taste, which is reflected in her recipes.
It's time to get messy in the kitchen!

Previous Post: « The Most Refreshing 4-Ingredient Vegan Iced Capp
Next Post: Simple Crispy Vegan Breakfast Potatoes with Fresh Herbs »

Reader Interactions

Comments

  1. Alison

    September 3, 2020 at 2:06 pm

    Oh. What a great idea to make a single serve muffin. And a lemony blueberry one at that ! Can’t wait to whip one up and enjoy 😊

    Reply
    • Robin

      September 14, 2020 at 1:11 am

      sometimes you don’t want 12 muffins right?! and lemon and blueberry is one combo that I love 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

oh hello!

Recent Posts

  • Easy Raspberry Overnight Oats with Lemon
  • The Best Gluten Free Chocolate Cupcakes
  • Easy Protein-Packed Vegan Breakfast Cookies
  • 5-Minute Simple Margarita Smoothie with Pineapple

subscribe + receive a bonus recipe!




Categories

Copyright © 2021 · Foodie Pro & The Genesis Framework

subscribe for new recipes
sign up to receive a sweet little bonus recipe...
Vegan Meatballs.
If you like good food, you NEED these in your life.
We respect your privacy and won't share your information.