The best gluten free and dairy free blueberry muffin recipe for one person!
Course: Breakfast, Dessert
Cuisine: American, dairy free, gluten free
Keyword: blueberry muffin, single serve
1tbspgluten free baking flour1:1
1tsp cane sugarcan sub for coconut sugar
1tspbrown sugarcan sub for coconut sugar
2tbspgluten free baking flour1:1
1tbsp cane sugarcan sub for coconut sugar
1tbsp unsweetened applesauce
3tbspfrozen wild blueberries or handful of fresh blueberries
1-2 tsp almond milk
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.