​Single-Serving Blueberry Muffin

When was the last muffin you ate just hardly over 200 calories?  And there was no second, third, and fourth muffin to lead you astray?  Voila, friends.  Welcome to the one muffin revolution.


Quantity Unit Name Link Alternatives
3 tablespoons whole wheat pastry flour
1 tablespoon raw sugar
1 tablespoon agave nectar
1 tablespoon plant-based milk (soy, coconut, almond, rice)
¼ teaspoon baking powder
tablespoon frozen blueberries, rinsed
¼ teaspoon lemon extract (optional)


  1. Preheat oven to 350°F. Grease a single muffin cup (or use a Reynolds tinfoil liner) and set aside.
  2. Add all ingredients in order to a small mixing bowl, then stir until completely combined.
  3. Transfer to muffin cup and bake 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Prep Time: 25 minutes
Serving Size: 1 muffin
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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