Soft, tender gluten free and dairy free blueberry muffin for one. Perfect sweet treat in the morning with a sweet streusel crumb topping and bursting with wild blueberries.
What you need to make yourself this blueberry muffin for one
Lately I’ve been turning to small batch and single serve desserts. What I love about this single serve recipe is that you can easily double if you want to make one for your quarantine partner a muffin as well. YAY!
So here’ s what you need to make this delicious streusel topped muffin (or double it for muffins)…
Streusel
- gluten free AP flour (I used Bob’s 1:1)
- cane sugar (can sub for coconut sugar)
- brown sugar (can sub for coconut sugar)
- cinnamon
- coconut oil
Muffin
- gluten free AP flour (I used Bob’s 1:1)
- baking powder
- sea salt
- cane sugar (can sub for coconut sugar)
- coconut oil
- egg whites
- unsweetened applesauce
- vanilla extract
- frozen wild blueberries
That’s it!
can’t get enough small batch recipes?
I hear ya! This blueberry muffin for one is quickly becoming one of my favorites and if you like this recipe then you will love some of these small batch recipes…
Vegan Single Serve Giant Cookies (4 Flavors!)
Plant Based Immune Boosting Smoothie
Here is the complete list of healthy dessert recipes on this site – enjoy!
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If you are still reading this far, you definitely deserve a muffin and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking!
Soft, tender blueberry streusel muffin for one!
Ingredients
Streusel Topping
- 1 tbsp gluten free baking flour 1:1
- 1 tsp cane sugar can sub for coconut sugar
- 1 tsp brown sugar can sub for coconut sugar
- 3 dashes cinnamon
- 2 tsp coconut oil melted
Blueberry Muffin
- 2 tbsp gluten free baking flour 1:1
- 1 tbsp cane sugar can sub for coconut sugar
- 1/4 tsp baking powder
- pinch sea salt
- 1 tbsp coconut oil melted
- 1 tbsp egg whites
- 1 tbsp unsweetened applesauce
- 1/4 tsp vanilla extract
- 3 tbsp frozen wild blueberries or handful of fresh blueberries
Glaze *optional*
- 2 tbsp powdered sugar
- 1-2 tsp almond milk
Instructions
- Preheat the oven to 350 F and prepare a muffin tin with one liner and spray with non-stick spray and then set it aside.
- First prepare the struesel but stirring together the first four ingredients and then stirrnig in the coconut oil until the mixture resembles sand. If it's too wet, add a teaspoon more flour. Chill the mixture until ready to use.
- Place all the dry ingredients for the muffins into a mixing bowl. Add in the wet ingredients and whisk until smooth. Stir in the frozen wild blueberries. Transfer the batter to the muffin liner. Top with streusel topping and bake for 24-26 minutes and when a toothpick is inserted into the center, it comes out clean.
- For the glaze, add the almond milk to the powdered sugar 1 teaspoon at a time until you get a thick glaze consistency. If you accidently add too much milk, just add a teaspoon more powdered sugar until you have reached your desired consistency.
Notes
Ciarra! You are a freaking genius!! These photos are stunning and the muffin looks amazing! Can’t wait to try this🥰
Aww you are so kind Bernice, thank you! I hope you get a chance to try it! <3
Hi Ciarra!
This recipe sounds delicious! I am not gluten intolerant but I enjoy trying healthy recipes 🙂 I can’t find the gluten-free baking flour 1:1 here where I live, can it be substituted for almond flour and/or all purpose flour?
Thanks!
I haven’t tried it but it might work. The muffin might be more dense. Let me know how it goes 🙂
Oh my gosh! Looks so good!! Is there a substitute for the egg white? I can’t eat eggs ☹️
Thank you. I haven’t had a chance to try substitutions yet but I think an egg replacer will work. Let me know how it goes!
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[…] I saw my friend Ciarra from the baking blog Peanut Butter Plus Chocolate post a single serving muffin recipe on Instagram and I was fascinated. I had no idea you could whip up ONE muffin! So that go me […]
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Beyond thrilled to have found a healthier, guilt-free SINGLE SERVE muffin that ticks the GF and DF boxes. This is perfect for when you want to indulge for the moment, without the temptation later – but even this little indulgence is made lighter with the healthy substitutions throughout the recipe (::insert praise hands::).
Next time I make this, I’ll definitely use cane sugar rather than coconut sugar. I find that the latter tends to be significantly subdued, so it doesn’t give you the typical sweetness you’re probably used to with processed/boxed muffins. I’ll also add an extra pinch or two of salt (I think I skimped). To amp up the sweetness, I also intend to make the glaze the next time around! My muffins needed the full 26 minutes (and maybe 1-2 min more) to be fully baked through.
All in all, this will be a classic go-to recipe for those days when you want to treat yourself without feeling guilty (or leaving any evidence behind).
Danielle, you are too kind. Thank you for taking the time to let me know how this recipe worked out for you. <3
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