March 7, 2010
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.
Prep time: | Cook time: | Total: | 1 servings
A quick and healthy blueberry muffin that serves one!
Chef's Note: Frozen wild blueberries work best in this recipe.
⅛ tsp lemon zest (optional)
2 tsp raw sugar
3 tbsp white whole wheat flour
1 tbsp agave nectar
1 tbsp nondairy milk
¼ tsp baking powder
1½ tbsp frozen blueberries, rinsed
Preheat oven or toaster oven to 350F. Line a single muffin cup or a metal 1-cup measuring cup with a liner, or use a foil baking cup (e.g., Reynolds) that will stand on its own or silicone cup, and set aside.
Add all ingredients in order in small mixing bowl, and then stir until completely combined. Transfer batter to muffin cup and bake 15-20 minutes, or until a toothpick inserted into the center comes out clean.