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4 INGREDIENT Single Serve Pumpkin Oatmeal

4 INGREDIENT Single Serve Pumpkin Oatmeal

This four ingredient single serve pumpkin oatmeal is the best quick and easy breakfast to make on a cozy fall morning to get your day started off on the right foot. 


Single Serve Pumpkin Oatmeal

Single Serve Pumpkin Oatmeal:

If you're a lover of all things fall and pumpkin like me, you'll love this pumpkin oatmeal added to your breakfast rotation. It has simple ingredients you likely have on hand such as oats, pumpkin pie spice, almond milk, and canned pumpkin. There is nothing super fancy about this recipe, but it will definitely make your morning feel a bit elevated. 


Ingredients List for Single Serve Pumpkin Oatmeal:

There are four simple ingredients that you'll need to make the base of this oatmeal recipe, along with some optional toppings I'll list below as well.

  • 1/2 cup old fashioned oats
  • 1 cup almond milk
  • 1 tsp pumpkin pie spice 
  • 1/4 cup canned pumpkin

Single Serve Pumpkin Oatmeal

How to Make Pumpkin Oatmeal:

To make pumpkin oatmeal you'll simply combine all your ingredients together in a pot on medium heat and stir to combine. Once everything starts to boil, stir the oatmeal to avoid sticking to the pan. I like to keep stirring and cooking until most of the liquid has been boiled out of the oatmeal so it's not super runny, but if you like your oatmeal to have a bit more liquid, you can stop the cooking process sooner. 

Optional Toppings for Pumpkin Oatmeal:

  • Granola
  • Honey
  • Maple Syrup
  • Vanilla Yogurt
  • Pecans
  • Walnuts
Single Serve Pumpkin Oatmeal

Health Benefits of Pumpkin:

There are many different health benefits to consuming pumpkin. Pumpkin is rich in potassium which can help lower your risk of heart disease and stroke. Pumpkin also contains vitamin C which can elevate your body's immune response. The fiber contained in pumpkin is also great for digestion as well. 



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Chocolate Quinoa Breakfast Bowl

Chocolate Quinoa Breakfast Bowl

This chocolate quinoa breakfast bowl is the perfect punch of sweetness meets protein to get your morning off the the right foot and help you feel satisfied until lunchtime. If you need something new to add to your breakfast rotation, this recipe won't disappoint. 


Chocolate Quinoa Breakfast Bowl


I've gone through several phases in my life where I've tried to be vegan and it's just never worked out for me. Those phases have led me to some amazing recipes that I still keep in rotation to this day, although it's definitely not something I strive for anymore when looking for recipes. This chocolate quinoa breakfast bowl was a recipe I initially tried almost 4 years ago. It can be a bit shocking at first... chocolate and quinoa together? But it really does taste amazing. Life is too short to eat bad food, so know this recipe is legit. 


Chocolate Quinoa Breakfast Bowl


Chocolate Quinoa Breakfast Bowl:

This chocolate quinoa breakfast bowl is super easy to make. All you need to do is rinse your quinoa in a mesh strainer, and the cook on the stove in a dairy free milk of choice. Once the quinoa has cooked for 15 minutes it should absorb most of the liquid. Fluff the quinoa with a fork, and then you mix in cocoa powder and maple syrup to give it that sweet chocolate flavor. You can also add salt if necessary. 

Quinoa Breakfast Bowl Toppings:


The fun part about these bowls is that you can then go on to top them with a lot of different toppings you may enjoy. I topped mine with strawberries, bananas, blueberries, chia seeds, and some chocolate chunks, but the sky is really the limit as to what you what to put on top! You could also try hemp hearts, raspberries, ground flax, pumpkin seeds, coconut flakes, cacao nibs, or diced apples. 

Chocolate Quinoa Breakfast Bowl

Health Benefits of Quinoa:

Quinoa is a great food to incorporate into your diet because it is a complete protein. Proteins can be made up of several different amino acids that all do different things for our bodies. Some foods are referred to as a complete protein because they contain all nine of these amino acids. Other complete protein foods are fish, eggs, dairy, and red meat. While these animal sources aren't by any means bad, it is cool that quinoa is a plant-based complete protein when a majority of the other options are not. Quinoa is also rich in:

  • folate
  • iron
  • thiamine
  • copper
  • magnesium
  • manganese
  • phosphorus
  • potassium 
  • zinc


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Small Batch Buttermilk Biscuits

Small Batch Buttermilk Biscuits

This recipe for small batch buttermilk biscuits is super easy to make, requires minimal ingredients, and turns out perfect every single time. If you want an easy beginner biscuit recipe, this is for you. 



Small Batch Buttermilk Biscuits


When Derek and I got married I had probably never eaten a homemade biscuit in my entire life. I then decided that was absolutely the moment I needed to learn how to make a biscuit. This recipe was the very first biscuit recipe I ever made, and it's the only one I've ever baked since. There are a lot of complicated ways to make biscuits online, but these turn out great every time with minimal effort. 


Small Batch Buttermilk Biscuits:

These small batch buttermilk biscuits are perfect for a quick family meal. The recipe yields six biscuits and you could use them as a side with dinner, for biscuits and gravy, or to make breakfast sandwiches. The possibilities really are endless. 


I like this recipe because it uses shortening instead of butter. The benefit to shortening is that it's always at room temperature so you don't have to pull butter from the fridge and wait for it to soften before baking. To make these biscuits you sift all the dry ingredients together in a large bowl. Next add in the shortening by mixing it in with two forks. Keep mixing until it resembles coarse meal. Slowly stir in the milk until a dough forms and all the flour pulls away from the sides of the bowl.


Don't over mix the dough, and turn it out of the bowl on a floured surface. Use a biscuit cutter to cut out the biscuits. Brush some melted butter on the tops and bottoms of the biscuits, and bake in a dish so that they're all touching each other on the sides. Bake in the oven for 12 minutes until golden brown. 


Small Batch Buttermilk Biscuits

Tips for Making the Perfect Biscuits:

  • Use a real biscuit cutter and not the mouth of a glass. A biscuit cutter is specifically sharp enough to cut through the dough. Using a glass will compress and seal the edges so your biscuits don't get a high enough rise in the oven. 
  • Buttering the top and bottom of the biscuits helps them to have the perfect slight crisp when baked in the oven on high heat.
  • Do not knead the dough. At all. This will over mix and overwork the dough. Once it's mixed pat it flat (about 1 inch thick) with your hands on a floured counter and simply cut them out. 

Kitchen Tools for Small Batch Buttermilk Biscuits:

Biscuits definitely require a few key tools to ensure you get perfect biscuits every time. To make the perfect small batch buttermilk biscuits you will need: 


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Small Batch Crepes

Small Batch Crepes

Is there anything better than crepes for breakfast? This small batch crepes recipe is perfect if you just want to make a small amount of crepes for 1-2 people and you're not cooking for a large crowd. 


small batch crepes




My husband lived in France for a couple years shortly after graduating high school. There was definitely a period of time in our marriage where I tried to cook all the French things for him. 11 years in I've definitely gotten lazy, but crepes are an easy weekend breakfast that can be made with very little effort! 


Small Batch Crepes:

Crepes are a very versatile breakfast food. You can make them either savory or sweet depending on what you like to fill them with. I always go sweet, typically strawberries and whipped cream are my favorite combination, but you can do a lot of different savory options too! These crepes come together with primarily pantry staple ingredients, so you should have everything on hand. 

Since this is a small batch crepe recipe, this recipe makes about 4-5 crepes depending on the size of your pan and how much batter you pour for each one. 


small batch crepes

Ingredients for Small Batch Crepes:

Like mentioned previously, there aren't many complicated ingredients involved in making the crepes themselves. Depending on the toppings you want, they can become a fairly complex meal. To make the crepe batter you will need:

  • 1/2 cups Milk 
  • 1 large Egg
  • 3/4 Tablespoons Unsalted Butter, melted 
  • 1/4 Tablespoon Granulated Sugar 
  • 1/4 teaspoon Vanilla 
  • 1/8 teaspoon Salt
  • 1/3 cups Flour

The Best Toppings for Crepes:

You can make crepes to be either savory or sweet. Some great flavor combinations for crepes are:
  • Strawberries and whipped cream
  • Bananas and nutella
  • Peach pie filling and whipped cream
  • Practically any jam
  • Maple syrup
  • Scrambled eggs and veggies
  • Chicken and pesto
  • Scrambled eggs and bacon or sausage

small batch crepes

Kitchen Tools to Make Crepes:

There are some basic kitchen tools you need when making crepes. For starters you need a high speed blender to blend the batter together. This is non-negotiable or else your batter will 100% have lumps in it. After a blender you need a nonstick pan. I recommend the Always Pan from Our Place as it's the best non-stick I've used! 


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Small Batch Zucchini Muffins

Small Batch Zucchini Muffins

These small batch zucchini muffins are the perfect way to use up some of that summer zucchini. This small batch recipe makes exactly six muffins which is perfect to get you through a few mornings of breakfast. 


Small Batch Zucchini Muffins

Is there anything more summer than zucchini? I am not a gardener, and certainly never have mountains of zucchini piling up in my home, but it is something that I like to enjoy seasonally each year. I also happen to be very passionate about muffins. They're one of my favorite foods to eat before a morning run, and I think they just personally get my day going in the right direction. If you too are a lover of all things muffins and zucchini, this recipe is for you. 


Small Batch Zucchini Muffins:

This small batch recipe makes exactly six muffins. It's perfect for single people or college students who want to bake, but don't necessarily want to make an entire dozen, and don't want to be eating the same thing all week long. These muffins come together with staple pantry ingredients, but do have a few key things like zucchini of course, and chocolate chips if desired. I happen to always desire. 

Small Batch Zucchini Muffins

Health Benefits of Zucchini:

While I won't pretend these muffins are a health food, there are many health benefits to eating zucchini, which may make you want to add it into your diet when possible. Zucchini is proven to be a good source of a variety of vitamins and minerals, it's high in antioxidants, boost heart health, and strengthen your vision! 

Kitchen Tools for Zucchini Muffins:

While you'll need basic kitchen tools such as bowls, measuring cups, and a whisk, there are a few key things you'll need to make these muffins as well:
You can certainly use a 12-count muffin tin if you already have that, and just fill it half way. I know a lot of people love using silicone muffin liners but I personally feel like they alter the cook times and texture of baked goods, so I choose to use paper liners instead. 

Small Batch Zucchini Muffins

Do You Need To Dry Out The Zucchini?

Many Zucchini recipes call for blotting out the zucchini by pressing the shredded bits between paper towels to remove the excess liquid. You do not need to do that for this recipe, as the recipe takes into account the moisture for the zucchini. This recipe is great for beginner cooks as it really saves you the trouble and hassle that typically comes with other zucchini muffin recipes. 

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Healthy Shamrock Shake

Healthy Shamrock Shake

This healthy shamrock shake recipe is a delicious mint chocolate chip combination packed with tons of healthy vitamins and nutrients!


I'm a huge fan of all things mint chocolate chip, as seen in my original Shamrock Shake post. However, sometimes you want the amazing flavor of a shamrock shake, but the nutritional benefits of something like a smoothie. This Healthy Shamrock Shake recipe is the best of both worlds. It's deliciously creamy, vibrantly green, and has a great minty flavor from real mint leaves. It's the perfect way to start your day in my humble opinion. 


Health shamrock shake smoothie on a marble table top with a metal straw.


Healthy Shamrock Shake:

This shamrock shake comes together with a bunch of really simple ingredients. All you need is spinach, frozen banana, mint leaves, almond milk, greek yogurt, and a handful of chocolate chips. Blend everything together in a high powered blender until smooth and you have the best mint chocolate breakfast anyone could ever want. 

I love that this recipe provides healthy nutrients from the banana and spinach (and gives you a serving of both fruits and vegetables!), along with protein from the greek yogurt, healthy fats from the almond milk, and a punch of great flavor from the mint and chocolate. It's a stellar combination of health and flavor.

Health shamrock shake smoothie on a marble table top with a metal straw.

The Best High Speed Blender:

Our family has been using the KitchenAid K400 blender for over a year now and we love it so much. It blends everything for smoothies really easily, rarely gets stuck on frozen items and needs to be stopped and have more liquid added, and has been overall a great addition to our kitchen. It has amazing horsepower for about half the cost of other blenders. 

Health shamrock shake smoothie on a marble table top with a metal straw.

Mint Leaves Benefits: 

Mint leaves are a great source of nutrients and vitamins including vitamin A and antioxidants. It may relive IBS symptoms and aid in digestion. Some studies have found mint to aid in brain function and reduce feelings of frustration and anxiety, and if nothing else, it will make your breath smell better. 

Healthy Shamrock Shake

Healthy Shamrock Shake

Yield: 1
Author: Paige Flamm
Prep time: 5 MinTotal time: 5 Min
This healthy shamrock shake recipe is a delicious mint chocolate chip combination packed with tons of healthy vitamins and nutrients!

Ingredients

  • 1 Frozen Banana
  • 1 1/2 cups Spinach
  • 1 cup Almond Milk
  • 2 tbsp Chocolate Chips
  • 2 tbsp greek Yogurt
  • 5 Mint Leaves

Instructions

  1. Blend all ingredients together in a high speed blender until smooth. Top with mint leaves, chocolate chips, or granola as desired. 

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Small Batch Cinnamon Rolls

Small Batch Cinnamon Rolls

These small batch cinnamon rolls only take one hour to bake and are the perfect treat to make for breakfast on any holiday or special occasion. 


Growing up my family celebrated almost all holidays with cinnamon rolls. We typically did store bough growing up, but now as an adult, I really love making cinnamon rolls from scratch. Most recipes make at lease a dozen rolls though, and for our small family that means that a lot of them go stale on the counter faster than we can eat them. This small batch cinnamon roll recipe is perfect for our family of four and makes the perfect half dozen of cinnamon rolls in just an hour!


Six cinnamon rolls in a green baking dish with a blue dish towel in the background.


Small Batch Cinnamon Rolls:

This is the best cinnamon roll recipe because it makes exactly 1/2 dozen cinnamon rolls. If you're single, or live with just a few people, this is the perfect recipe to make so that you don't have a bunch of leftovers going to waste. For our family of four we each had 1 1/2 cinnamon rolls and everyone had full and satisfied tummies afterwards. 

Six cinnamon rolls in a green baking dish with a blue dish towel in the background.

Cinnamon Roll Ingredients:

  • 1/2 cup milk
  • 1/4 cup butter, softened and divided 
  • 1 3/4 cups all-purpose flour, divided 
  • 1/4 cup granulated sugar, divided 
  • 1/4 teaspoon salt 
  • 1 tbsp yeast
  • 1/2 egg, whisked
  • 1/8 cup packed brown sugar 
  • 1 tablespoons ground cinnamon 

Best Small Baking Pan:

For small batch baking recipes I love using this 5x7 pan that I bought on Amazon. It's the perfect size for this cinnamon roll recipe and fit the dough I needed perfectly. It comes in three different colors, I bought the green but the pink and yellow are super cute too!

Six cinnamon rolls in a green baking dish with a blue dish towel in the background.

The Best Cinnamon Roll Icing:

My family and I do not like cream cheese frosting. We much prefer a simple vanilla icing to go on our cinnamon rolls, much like the kind you would find in a can of Pillsbury cinnamon rolls. For this recipe you'll simply mix together 2 tbsp butter, 2 tbsp milk, 1 1/2 cups powdered sugar, and 1 tsp vanilla, and stir until everything is well combined. You may need to add more powdered sugar/milk until you get your preferred consistency.


Small Batch Cinnamon Rolls

Small Batch Cinnamon Rolls

Yield: 6
Author: Paige Flamm
Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour
These small batch cinnamon rolls only take one hour to bake and are the perfect treat to make for breakfast on any holiday or special occasion.

Ingredients

  • 1/2 cup Milk
  • 1/4 cup Butter, softened and divided
  • 1 3/4 cups All-Purpose Flour, divided
  • 1/4 cup Granulated Gugar, divided
  • 1/4 tsp Salt
  • 1 tbsp Yeast
  • 1/2 egg, whisked
  • 2 tbsp Brown Sugar
  • 1 tbsp Cinnamon
Vanilla Icing
  • 1 1/2 cups Powdered Sugar
  • 2 tbsp Milk
  • 2 tbsp butter
  • 1 tsp Vanilla Extract

Instructions

  1. For this recipe you start by melting the butter and milk together in the microwave until the butter is completely melted. Let the mixture cool until it's 110º or warm to touch. Whisk together 1 1/2 cups flour, 1/4 tsp salt, and 2 tbsp sugar together, and then add the milk, 1/2 egg, and butter mixture, along with the yeast to the dry ingredients. Mix together with a wooden spoon, or with an electric mixer (I do everything by hand). Add more flour 1/4 cup at a time if the mixture is too wet. Once the mixture is smooth to the touch and consistent throughout, grease a bowl and place the dough inside and cover with a towel for 10 minutes.
  2. While the dough is resting mix together 2 tbsp each of white and brown sugar, and 1 tbsp of cinnamon, then set aside.
  3. After 10 minutes roll the dough out into a long rectangle (about 12 inches by 6 inches). Spread 2 tbsp of butter on top of the dough, and then sprinkle the cinnamon sugar mixture evenly across. Roll the dough on the long side tightly to make one long log. Cut the dough into six even pieces and then place in a small baking dish.
  4. Preheat the oven to 350º and let the rolls rest on top of the oven for 25 minutes. Once the rolls have rested, bake in the oven for 20 minutes.
  5. Once the rolls are done baking make you icing by mixing together 2 tbsp butter, 1 1/2 cup powdered sugar, two tbsp milk, and 1 tsp vanilla. Add more sugar/milk as needed until you get the preferred consistency. Serve immediately.

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Small Batch Banana Muffins

Small Batch Banana Muffins

This small batch banana muffins recipe makes exactly six banana muffins that are super sweet, delicious, and make the perfect morning treat. 


Muffins might be my very favorite thing to eat for breakfast in the morning. There is literally nothing better than putting some butter on a freshly baked muffin with a glass of milk on the side. That is ultimate comfort food in my book. This small batch banana muffin recipe is adapted from my mini loaf banana bread recipe, and comes together both quickly and easily. 


Three banana muffins stacked together on a marble table with a blue dish towel in the background.

Small Batch Banana Muffins:

For this recipe you mix together your wet ingredients: sugar, eggs, oil, banana, vanilla, sour cream (or greek yogurt), and then add in and stir your dry ingredients. once everything is well combined, pour a 1/4 cup amount of batter into six muffin liners and bake in the oven for 20 minutes. 


One banana muffin on a marble table


The Key to Perfect Banana Muffins:

I think that the key to perfect banana bread, muffins, etc... is using either sour cream or greek yogurt in the batter. There is something about it that just makes them turn our moist and perfect every time. Almost every recipe I've tried that doesn't use it in the batter tastes dry and unappetizing to me. If you want perfectly moist muffins or bread, go for the greek yogurt/sour cream every single time. 


two banana muffins on a wood tray with another muffin on a marble table. There is a blue dish towel in the background with peanuts scattered on a table top.

Six Cup Standard Muffin Pan:

I used a standard 12 cup muffin tin when making this recipe, but there are plenty of options online should you want to purchase a six cup muffin tin. This one that I've linked to on Amazon is under $10 and excellent quality. 


Banana Muffins Recipe Notes:

  • Mash your bananas before putting them into the batter. For this recipe I used about 1 1/2 bananas and put them in a bowl and mashed them with the bottom of a drinking glass, and then scooped out the 1/2 cup that I needed for the batter. 
  • You can use sour cream and greek yogurt interchangeably.
  • For the egg, break an egg into a small bowl, whisk, and then scoop out the 2 tbsp you need for the batter. Use the rest as you see fit. 


Yield: 6
Author: Paige Flamm
Small Batch Banana Muffins

Small Batch Banana Muffins

This small batch banana muffins recipe makes exactly six banana muffins that are super sweet, delicious, and make the perfect morning treat.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 1/2 cup White Sugar
  • 2 tbsp Egg, whisked (See recipe notes)
  • 1/4 tbsp Oil
  • 1/2 cup Bananas, mashed (See recipe notes)
  • 1/4 cup Sour Cream
  • 1/2 tsp Vanilla
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/2 cup + 2 tbsp flour

Instructions

  1. Preheat your oven to 350º.
  2. Mash your bananas in a small bowl with the bottom of a drinking class and then scoop out the 1/2 cup that you need for the batter and put into a separate bowl. 
  3. Whisk your one egg until the white and yolk are well combined, and then scoop out two tbsp of egg and add to the bowl with your measured mash banana.
  4. Add in your remaining wet ingredients to the banana and eggs: sugar, oil, sour cream, and vanilla. Mix until well combined. 
  5. Next add the salt, baking powder, and flour to the mixture, and stir until everything just barely comes together. 
  6. Line your muffin tin with paper liners. Using a 1/4 cup measuring cup, scoop 1/4 cup of batter into each of the liners. 
  7. Bake in the oven for 20-22 minutes until a toothpick inserted in the middle of a muffin comes out clean.
  8. Allow to cool for about 4-5 minutes in the pan until removing and eating. 

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Small Batch Blueberry Muffins

Small Batch Blueberry Muffins

Small batch blueberry muffins are the perfect morning treat to make. This batter makes enough for exactly six standard size muffins.

Know those times where you go to make muffins and you could easily eat the entire pan? Me basically every time. With this magical muffin recipe, you're only making six muffins instead of the standard dozen, which means you'll feel less likely to explode if you eat the entire pan in one sitting. You're welcome by the way. 

Three blueberry muffins stacked on top of each other on a marble table with blueberries scattered in the background.

If you are a normal human being who doesn't binge on muffins (do these people exist?), these muffins will last you a few breakfasts for the week without going bad before you get to eat them all. 

Small Batch Blueberry Muffins:

This is my all time favorite blueberry muffin recipe. I've been making these muffins for about three years now and they turn out perfect every time. They're made with plant based milk, and without eggs, so they're even vegan as well which is a huge perk for some people. You can make this recipe with fresh or frozen berries, meaning you can enjoy this recipe any time of year. 


A blueberry muffin on a marble table with another muffin in the background

Blueberry Muffin Ingredients: 

  • 1/2 cup Almond Milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 cup All Purpose Flour
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup + 1 tbsp Sugar
  • 3 tbsp Vegetable Oil
  • 1/2 tsp Vanilla Extract
  • 1 cup Blueberries (fresh or frozen)

The top of a blueberry muffin on a marble table with scattered blueberries in the background.

The Best Blueberries for Muffins:

I have made this recipe with both fresh and frozen blueberries and they turn out great every time. If you're using frozen blueberries you'll just bake at the longer end of the cooking range than if you were using fresh. For these muffins in these photos, I used frozen wild blueberries because that's what we had on hand, and they were the perfect small size berries that you find in the boxed muffin mixes. They tasted delicious and my kids actually preferred not having huge globs of berries in the muffins!


Yield: 6
Author: Paige Flamm
Small Batch Blueberry Muffins

Small Batch Blueberry Muffins

Small batch blueberry muffins are the perfect morning treat to make. This batter makes enough for exactly six standard size muffins.
Prep time: 10 MinCook time: 24 MinTotal time: 34 Min

Ingredients

  • 1/2 cup Almond Milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 cup All Purpose Flour
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup + 1 tbsp Sugar
  • 3 tbsp Vegetable Oil
  • 1/2 tsp Vanilla Extract
  • 1 cup Blueberries (fresh or frozen)

Instructions

  1. Preheat the oven to 375º
  2. Line a standard muffin tin with six liners and set aside. 
  3. In a small bowl mix together the almond milk and vinegar, and set aside. 
  4. In a medium size bowl whisk together the flour, baking powder, baking soda, and salt. 
  5. In another bowl mix together the milk and vinegar mixture with the oil, sugar, and vanilla. 
  6. Pour the wet mixture into the dry mixture and stir until its just combined. Don't over mix, lumps are okay.
  7. With a rubber spatula, gently fold in the blueberries until well distributed, remembering to not over mix. 
  8. Using a 1/4 cup measuring cup, scoop the batter into the muffin liners. You should have enough batter for exactly six muffins. 
  9. Bake in the oven for 21-24 minutes, until a toothpick inserted in the middle comes out clear. You may see blueberry juice on the toothpick, that is fine, you just don't want obvious wet batter on the toothpick. 
  10. If you are using frozen berries you'll likely need the full 24 minutes.
  11. Allow to cool in the pan for 2-3 minutes before serving. 

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