​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 Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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