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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!
Course Breakfast, Snack
Keyword single serve muffin
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 1 muffin


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


  • 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.