Single-Serving Blueberry Muffin

• Total time: 25 min
• Cook time: 20 min
• Prep time: 5 min

• 1 tbsp agave nectar
• 1 tbsp nondairy milk
• ¼ tsp baking powder
• 1½ tbsp frozen blueberries, rinsed
• 3 tbsp white whole wheat flour
• 2 tsp raw sugar
• ⅛ tsp lemon zest (optional)

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.

Servings per batch: 1

• Calories: 193
• Fat: 0.50g
• Carbohydrate: 46.30g
• Dietary Fiber: 1.10g
• Sugars: 27.10g
• Protein: 2.60g