Healthy Single-Serving Blueberry Microwave Muffin
Congrats! You made it past Monday! Celebrate by making this Healthy Single-Serving Blueberry Microwave Muffin — it’s sweet, it’s fluffy, it’s soft, and it’s amazing. It’s just as tasty as any ordinary Blueberry Muffin, but it’s made without the refined flour, white sugar, butter, and oil.
Yup, this is for real!
This springy individual muffin will satisfy your every craving. You’d never even know it’s refined sugar free, low fat, high fiber, gluten free, and vegan.
Don’t you just wanna dive in head first?
Healthy Single-Serving Blueberry Microwave Muffin
- ½ cup Frozen Unsweetened Blueberries (thawed 10 minutes)
- ⅓ cup Unsweetened Vanilla Almond Milk
- ¼ cup Unsweetened Applesauce
- ½ tsp Vanilla Extract
- 51g (6 tbs) Sweet White Sorghum Flour
- 1 tbs Ground Flaxseed
- 1 tsp Double Acting Baking Powder
- 4 packets Natural Sweetener (stevia, Truvia, etc.)
- ⅛ tsp Salt
- In a bowl, stir together the frozen blueberries, milk, applesauce and vanilla.
- In another bowl, whisk together the sorghum flour, flaxseed meal, baking powder, sweetener and salt. Dump the dry ingredients into the wet ingredients and stir together until fully incorporated.
- Spray a large ramekin (mine was 4½" in diameter) with cooking spray and pour in the muffin batter. Microwave for 4 minutes, or until the surface of the muffin springs back when tapped. Let cool slightly, then enjoy!
Whattttt. An entire muffin for just 300 calories and 5g fat? Not to mention, 9g of filling fiber, 8g of protein, and no sugar added.
This Blueberry Microwave Muffin ROCKS.
I think this is going to be my breakfast all week long. I’ve made it 3 mornings in a row, and I can sense that I’ll never get tired of it. It’s delicious, filling, satisfying and secretly good for you… what more could you ask for in a simple 4-minute recipe?!
With love and good eats,
This recipes looks awesome! What would the sugar/sweetener equivalent be if I don’t have packets on hand? Would it be about a tablespoon of sugar?
I believe each packet is the equivalent to 2 tsp of sugar, but I find that it really depends on what it’s used in and who is eating it. I’d suggest using 1 tbs of sugar, and if it’s not sweet enough for you, just top the muffin with banana slices or a drizzle of pure maple syrup 🙂
I tried this and subbed banana for the applesauce and carrot juice for the nondairy milk and also added chia seeds. I used 4 scoops of Trader Joe’s pure stevia extract. It turned out so great! Sorghum really is perfect for achieving a soft texture for gluten free quick breads. Thanks so much for sharing, Jessica. I look forward to seeing more of your recipes!
Wow, great subs for the applesauce and milk! I never would’ve thought to add chia seeds in here either, but that’s genius. I agree, I’m starting to really appreciate how awesome sorghum is! 🙂
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MMMM! I tried this muffin! I think I will eat this forever! So tasty and easy!
<3 this muffin!
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Thanks for sharing this healthy and tasty dish. It is so simple to make. it would try it soon.
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I made this recipe, but instead I subbed the sorghum flour with oat flour, and used yogurt instead of apple sauce. I microwaved it and… IT EXPLODED IN MY MICROWAVE. Now my microwave is fine, I tried the muffins and, not half bad. But I’m not sure what went wrong. I still have a cup left of batter
I have no idea what could’ve happened there because that’s NEVER happened to me! Maybe it was your subs, or maybe the power of your microwave, I’m not sure.
I’m so excited to try this! Would almond, brown rice, or coconut flour be okay subs for the sorghum flour?
Brown rice flour can substitute the sorghum, but definitely not coconut flour. I haven’t tried almond flour but that MIGHT work too. Hope you like the recipe! 🙂
I am really looking forward to making this! I am currently in Ireland and Sorghum flour apparently seems to be out of stock etc. so as you said in another comment; i’ll be using Brown rice flour instead.
Although I do have a question: can I use Coconut milk as an alternative to almond milk?
Definitely! Any other milk can replace the almond milk 🙂
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I am already willing to try this healthy recipe, Looks so tasty and instant to make
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