Yeah…Immaeatthat

Jan 26

Almond Butter Blueberry Muffin for ONE

This post is sponsored by Almond Breeze Almondmilk.

The best muffin top I’ve ever made.

almond butter blueberry muffin for ONE | immaEATthat.com

Oh it’s dreamy.  I mean, it’s so top heavy that it’s making the muffin bottom smoosh down a bit.

LOOK BELOW.  How epic? SO EPIC.

almond butter blueberry muffin for ONE | immaEATthat.com

Do you like blueberry muffins? I do.  

Growing up I was more of a lemon poppyseed muffin person, but now I’m all about the blueberry streusel muffins.  This muffin doesn’t have a streusel, but this bread did and there is another streusel recipe coming your way on Thursday.  Just wait.

And this recipe makes just one muffin,which may be viewed as selfish…but occasionally single-serving recipes are something to throw your emojis’ hands up about.

almond butter blueberry muffin for ONE | immaEATthat.com

Now when I set out to make the best muffin top ever, I knew it would involve overfilling the muffin tin.

So that is what I did.  In the future I always want to be sure to overfill my muffin tins.  Making a mental note now for that.  Every loves a delish muffin top.  

I mean, isn’t the muffin top everyone’s favorite part of the muffin? That’s a totally ummm duh.

almond butter blueberry muffin for ONE | immaEATthat.com

I know you.  And you are like me.  Which means you probably don’t love waiting for breakfast to bake in the morning.  You want to wake up an eat ASAP.  I hear you! I do. 

But occasionally exceptions can be made for the most epic blueberry muffin top.  You can wait 25 minutes for this thing to bake up.  You can! I know you can.

Into a bowl goes almond butter, flour (of your choice), Almond Breeze almondmilk, blueberries galore and a couple other things.  Whip it all together.  Overfill a muffin tin and bake away.  Then countdown until it’s time to taste THE BEST muffin top.

almond butter blueberry muffin for ONE | immaEATthat.com

Almond Butter Blueberry Muffin for ONE

Yield: makes ONE muffin

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

1/4 cup flour (I used 2 tablespoons whole wheat flour  and 2 tablespoons all-purpose flour)
2 1/2 tablespoons Almond Breeze Almondmilk Original Unsweetened
1/2 medium banana, mashed
2 tablespoon natural almond butter
1 tablespoon maple syrup
2 tablespoon blueberries
1/4 teaspoon baking powder
pinch baking soda
pinch salt

Directions:

Preheat oven to 350ºF.  Grease a muffin tin with coconut oil or butter.  Grease the actual muffin tin and around the tin you are going to pour the batter into since the muffin will expand out of the muffin tin.

In a bowl, combine all ingredients until a batter forms.  Pour into a muffin tin.  It'll run over the top of the muffin tin a bit.  Bake for 18-20 minutes, or until set.  Use a knife to loosen the muffin from the tin.  Serve warm with a latte.  Or that's what I'd do.

almond butter blueberry muffin for ONE | immaEATthat.com

19 Responses to “Almond Butter Blueberry Muffin for ONE”

  1. Bethany @ athletic avocado — January 26, 2016 @ 6:14 am (#)

    When I was in middle school I used to eat a giant costco blueberry muffin everyday for breakfast!  Those things were the size of my face and I managed to finish them off!  Truth be told, I love blueberry muffins and I DO NOT like sharing them!  So naturally this recipe gives me excitement!

  2. Julia — January 26, 2016 @ 6:28 am (#)

    That muffin top is a VISION!…it looks sooo fluffy and flavorful! I’m all up on this muff’s ish! I can totally eagerly await the 25 minutes to dive into this satisfaction. Healthy muff for one? Don’t mind if I do! 

  3. Ellen @ My Uncommon Everyday — January 26, 2016 @ 6:58 am (#)

    In elementary school, my mom and I would stop by Tim Horton’s before school sometimes and I would always get a massive chocolate chip or blueberry muffin. Those tops were the best part. They were all covered in sparkling sugar and were perfectly crunchy on the outside and fluffy on the inside. Gahhh so good. I adore your healthier (but still big) version :D

  4. Shannon — January 26, 2016 @ 8:59 am (#)

    YESSSS! Single serve is always better. And overflowing the muffin tin is genius Who even eats the bottoms anyways? ?

  5. Ellie | Hungry by Nature — January 26, 2016 @ 10:43 am (#)

    This muffin is EPIC! Seriously. Now if I only had the time to make one of these every morning, my days would definitely improve :)

  6. Marsha | Marsha's Baking Addiction — January 26, 2016 @ 11:12 am (#)

    This muffin for one looks perfection! Love the shot of it in the pan!

  7. Whitney @ To Live & Diet in L.A. — January 26, 2016 @ 11:52 am (#)

    This is the be all, end all of muffin tops. WOW. Kudos, lady! 

  8. Cindy — January 26, 2016 @ 1:24 pm (#)

    Oh, that looks so good. I’m going to have to try this recipe. I’m a blueberry fan, and they are fun to pick with my kids.

    • Kylie — January 26, 2016 @ 2:12 pm (#)

      Love you mom<3

  9. Kate @mindfoodly — January 26, 2016 @ 5:20 pm (#)

    This reminds me so much of the Elaine from Seinfeld in the episode where she comes up with the idea for a store that only sells muffin tops haha (seriously go watch it).

    Could you swap up the almond butter for Peanut Butter do you think?

    • Kylie — January 27, 2016 @ 8:10 am (#)

      Always YES to peanut butter. And I’m such a Seinfeld novice…but my husband knew exactly what you were referring to;))

  10. Vivian @ vivanttang — January 27, 2016 @ 11:00 pm (#)

    That muffin looks like it came out of a cafe. Amazing!

  11. Liliana — January 31, 2016 @ 10:20 am (#)

    I’m new at replacing white flour for something more nutritious. Have any ideas of what might work? Coconut flour? Almond meal? Maybe ground rolled oats?

    • Kylie — January 31, 2016 @ 10:24 am (#)

      Hi Liliana! So coconut or almond flour would not work without majorly changing the recipe. I’d say try oat flour or half oat flour + half all purpose flour. Enjoy:))

  12. Joyce — January 31, 2016 @ 11:06 am (#)

    What a brilliant idea! I’m totally gonna have to try making this gluten-free sometime–single-serving stuff is the best (especially when you have a small kitchen and not a lot of room for leftovers)

  13. Victoria — January 31, 2016 @ 1:14 pm (#)

    I’m going to try this with oat flour!!! I can’t wait!!!!

  14. Bianca — February 1, 2016 @ 7:28 pm (#)

    Just made this with dark chocolate chunks and peanut butter. Major yum!!

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