This muffin is jammed with blueberries.
I don’t know about you, but I like my blueberry muffins crammed with blueberries. Among other delicious, sweet ingredients of course.
I also like my blueberry muffins to be quick. And sometimes, this means relying on one of those sweet, (admittedly heavenly) pre-packaged muffins you can buy in vending machines in gyms, schools, even libraries. I mean, how can you resist an easily accessible, absolutely decadent blueberry muffin if presented with the chance and the blueberry-muffin craving. (Am I the only one that gets those?)
You really have no excuse not to jam your dollar into the vending machine and grab one of those babies.
Unless, of course, you can easily make a homemade blueberry muffin in less than a minute in the microwave. And it’s healthy. And packed with blueberries. If you’re not in your kitchen yet, grabbing a mug and the ingredients to make one of these bad boys, you must either not enjoy blueberry muffins or have some serious self control.
Because, honestly, who can say they’ve never wanted a blueberry muffin so badly, but didn’t have the time and/or energy to make an entire batch? Problem solved.
Or, maybe you’re just dying for that muffin but you know it’s going to be nothing but sugar and carbs? Problem solved.
Or, hey, maybe you’re just like me and get serious cravings for blueberry muffins every once in a while.
Blueberry-Jammed Minute Muffin
- 1 tsp spelt flour
- 2 tbs old fashioned oats
- 1/2 tbs stevia
- 1/2 tsp honey
- 1/4 tsp baking powder
- pinch of baking soda
- pinch of cinnamon
- 1/4 tsp vanilla extract
- 1/2 tbs milk of choice (I used almond milk)
- 1 1/2 tbs blueberries (fresh or frozen)
- 1 tsp melted coconut oil
- 1/2 tbs egg whites
If using the oven, preheat oven to 400 °F. Line a cupcake tin (or ramekin) with a cupcake liners (or grease, if desired). Process oats in a food processor or blender until they’ve reached the consistency of flour. Combine oat flour, spelt flour, stevia, baking powder, baking soda, and cinnamon in a small bowl. Add melted coconut oil, honey, milk of choice, vanilla extract, and egg whites and mix until smooth. Stir in blueberries. Pour into the cupcake liner and bake for 13-15 minutes, or a toothpick comes out clean. If using the microwave, microwave for roughly 45 seconds (time may vary, depending on microwave settings), or until top has set and it’s risen slightly. Let cool and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 muffin)
Nutritional information calculated for muffins made with coconut oil. If you use applesauce instead of coconut oil, subtract 36 calories and 5 grams of fat, but I can’t promise the muffins will be as rich (they’ll most likely be cake-y and much denser).