Single-Serve Blueberry Muffin (Dairy, Gluten, & Grain Free)

This recipe is perfect when you just want one muffin to yourself! …Or when you don’t want to practice self control by not eating a whole batch of some baked goods! You can bake it all in one little crock for a muffin sized helping, or divide it into 3 cupcake tins – whichever you have on hand!

It’s super moist and has just the right amount of sweetness for breakfast!

Print Recipe

Single-Serve Blueberry Muffin (Dairy, Gluten, & Grain Free)

Course

Breakfast

Cook Time

35 minutes

Servings

large muffin

Ingredients

• 2 1/2 tbsp Coconut sugar sub maple syrup
• 2 tbsp Almond Flour
• 2 tbsp Arrowroot powder
• 2 tbsp Ghee or Grass-fed butter melted - sub coconut oil*
• 2 tbsp Collagen Peptides sub more almond flour
• 1 1/2 tbsp Coconut flour
• 2 tbsp Almond milk
• 2 tbsp Blueberries frozen or fresh
• 1 Egg
• 1/4 tsp Vanilla Extract
• 1 pinch Pink salt
• 1/8 tsp Baking Soda
• 1/8 tsp Apple Cider Vinegar
• 1 tsp Maca powder optional
• 1/8 tsp Cinnamon optional
• pinch Nutmeg optional

Course Breakfast Cook Time 35 minutes Servings large muffin Ingredients 2 1/2 tbsp Coconut sugar sub maple syrup 2 tbsp Almond Flour 2 tbsp Arrowroot powder 2 tbsp Ghee or Grass-fed butter melted - sub coconut oil* 2 tbsp Collagen Peptides sub more almond flour 1 1/2 tbsp Coconut flour 2 tbsp Almond milk 2 tbsp Blueberries frozen or fresh 1 Egg 1/4 tsp Vanilla Extract 1 pinch Pink salt 1/8 tsp Baking Soda 1/8 tsp Apple Cider Vinegar 1 tsp Maca powder optional 1/8 tsp Cinnamon optional pinch Nutmeg optional

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, combine all ingredients, except for the blueberries. You'll want to gently fold those in last.
3. Once all of the ingredients are combined, add the batter to a small oven-safe crock, muffin pan, or a cupcake pan (this batch makes 3 standard sized cupcakes).
4. If using one baking dish or muffin pan, bake for about 30-35 minutes or until the center is done. This may vary depending on the thickness of the muffin. If using cupcake liners, bake for 18 minutes.
5. ENJOY!

Recipe Notes

*If subbing coconut oil, make sure to combine all of the ingredients very well before adding the milk and egg. Those colder ingredients will prevent the batter from mixing properly.