1 Bowl Blueberry Muffins
1 Bowl of Blueberry Muffins that are delicious, low in sugar, and easy to make. This recipe can also be made vegan by using a non-dairy milk such as oat milk or almond milk. If needed, you can substitute the flour for gluten-free flour. These little muffins are great for a breakfast on the go or if you want to bring a nice treat into the office.
Ingredients
1 Bowl Blueberry Muffins
- 1 c. dairy or non-dairy milk + more if needed
- 2 c. all-purpose flour
- 1/2 c. sugar or honey
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg replacer or 1/2 cup unsweetened apple sauce
- 1/3 c. olive oil
- 1 tsp vanilla extract
- 1 1/2 c. fresh blueberries
Directions
- Preheat the oven to 375ºF
- Line a standard muffin tin with muffin papers or silicon/reusable liners.
- In a large mixing bowl, whisk together the flour, salt, and baking powder.
- Create a hole in the middle of the dry mixture to see the bottom of the bowl and pour in the egg replacer or apple sauce, dairy or non-dairy milk, sugar or honey, and vanilla extract.
- Use a hand mixer or whisk to combine the ingredients until smooth and free of lumps. Add a touch more milk if needed if the batter is too thick. The consistency should be similar to cake batter.
- Fold in the blueberries with a rubber spatula.
- Divide the batter out evenly into the muffin tin.
- Place in the oven and bake for 20-25 minutes until golden brown, or prick with a toothpick and it comes out clean.
- Allow the muffins to cool and enjoy.
Store remaining muffins at room temperature for 2-3 days or freeze them by wrapping them in plastic wrap.
Nutrition Information
More Deliciousness
If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.
For instance, if you find a recipe you like, pin it to your dinner inspiration board!
We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.