March 7, 2010
Whole Wheat, Fat-Free Single-Serving Blueberry Muffin
Aha! I did it again. Ever since I made my single-serving brownie recipe, I've been wondering if I could do it with a muffin. I tried two versions over the weekend, this blueberry one and a carrot one. While the carrot one was alright, this blueberry muffin really stole the show. Wowza! It's so good! In fact, Scott liked it so much he asked if I'd make a few more as his dinner!
There is a video of me making the single-serving brownie on HHTV (click "video" in the navigation bar up top to see it) which may be helpful to watch if you plan to try this muffin (the method is the same). I've also posted a new "about me" video which discusses my personal journey to veganism and the benefits of a low fat vegan diet.
A quick and healthy blueberry muffin that serves one!
Chef's Note: Frozen wild blueberries work best in this recipe.
3 tbsp whole wheat pastry flour
1 tbsp raw sugar
1 tbsp agave nectar
1 tbsp plant-based milk
¼ tsp baking powder
1½ tbsp frozen blueberries, rinsed
¼ tsp lemon extract
Preheat oven to 350F. Grease a single muffin cup (or use a Reynolds tinfoil liner) and set aside. Add all ingredients in order to a small mixing bowl, then stir until completely combined. Transfer to muffin cup and bake 15-20 minutes, or until a toothpick inserted into the center comes out clean.