Soft, tender blueberry streusel muffin for one!
The best gluten free and dairy free blueberry muffin recipe for one person!
Servings: 1
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
This recipe can easily be double!