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 |

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


almond butter blueberry muffin for ONE |

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 |

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 |

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 |

Almond Butter Blueberry Muffin for ONE

Yield: makes ONE muffin

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


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


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 |