One-Bowl Blueberry Mini-Muffins | Real Food Whole Life

One-Bowl Blueberry Mini-Muffins

Image of One-Bowl Blueberry Mini-Muffins

Easy to make and naturally sweetened, One-Bowl Blueberry Mini-Muffins are the perfect size for a snack or treat!

Blueberry season is in full swing and it only seems right to whip up a batch of mini-muffins to celebrate. 

In the spirit of blueberries, we’ve been digging this recipe for Blueberry Muffins Zucchini Breakfast Cookies a few weeks back, because they are so quick to throw together, perfect for on-the-go, and they pack in some veggies, which is always a bonus in my book.

Once you’ve had your fill of breakfast cookies, though, it seems only right to move on to muffins. The tiny-little-perfectly-sweet-bursting-with-blueberries kind of muffins.

I wanted to make these muffins mini because I’ve been on a bit of a lunch box recipe kick lately (exhibit A: One-Bowl Lunchbox Energy Bites) and mini-muffins pack perfectly into lunch boxes.

They’re also the perfect size for little ones who can’t handle a giant-sized muffin. Plus, one or two (or let’s be honest, three) make an excellent afternoon snack no matter what age you are.

These have been so popular around here I’ve been making double batches and freezing half for later in the week. They can actually go directly from the freezer into a lunch box and will defrost by lunch. Love that!

If you have little ones in your life you should definitely invite them into the kitchen to help stir the batter and add the blueberries on top. I hope you’ll grab some fresh blueberries and make these soon. Now, let’s make some One-Bowl Blueberry Mini-Muffins.


RECIPE & KID-FRIENDLY ADAPTATIONS

1 | Invite your child to stir the batter, scoop it into the muffin tins, and add the blueberries on top.

2 | Add a bit more maple syrup if you prefer a sweeter muffin.


THIS RECIPE IS . . .

Naturally Gluten-Free, Dairy-Free, Nut-Free, Naturally Sweetened and Vegetarian 


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Image of One-Bowl Blueberry Mini-Muffins

One-Bowl Blueberry Mini-Muffins

  • Yield: 24 mini-muffins 1x


Description

Easy to make and naturally sweetened, One-Bowl Blueberry Mini-Muffins are the perfect size for a snack or treat!


Scale

Ingredients

⅓ cup melted coconut oil

2 large eggs

⅓ cup unsweetened applesauce

⅓ cup pure maple syrup

2 teaspoons vanilla extract

1 ½ cup oat flour*

½ teaspoon baking soda

¼ teaspoon kosher salt

1/4 teaspoon cinnamon

1 cup fresh blueberries


Instructions

  1. Heat the oven to 350F.
  2. In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
  3. Add the oat flour, baking soda, salt, and cinnamon. Stir until well incorporated.
  4. Pour in the blueberries and gently stir until just combined, being careful not to break them up into the batter.
  5. Spoon 1 heaping tablespoon of the batter into a greased mini-muffin pan. Top with three blueberries, then continue filling two muffin pans with the batter.
  6. Bake for 12-15 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  7. Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.

Notes

This batter can also be used to make regular sized muffins. Fill each muffin cup nearly to the top and then bake for 20-25 minutes or until the edges begin to pull away from the sides and a toothpick comes out clean

*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.

**Make sure your oats are labeled gluten-free if that’s important to you.

Invite your child to stir the batter, scoop it into the muffin tins, and add the blueberries on top.

Add a bit more maple syrup if you prefer a sweeter muffin.

 

0 comments to " One-Bowl Blueberry Mini-Muffins "

  • Erin V

    These fall into the ‘truly easy’ category – and so delicious! I love that my kids & husband will gobble them up – sweet enough for their tastes with some nutrition packed in ;). After a long work week, I enjoy making these on weekends and feeling like I am contributing to the domestic scene without a huge hassle.

    Made the full size muffins since we don’t have mini tins – turned out great at 20 minutes in the oven.

    Everyone loves these – thank you, Robyn!

    • Robyn Downs

      Erin, yay, love that you were able to make these over the weekend without too much fuss. Love that they worked as regular sized muffins as well. So glad you enjoyed! 🙂

  • Heather

    These little muffins are so easy to make and such a yummy treat! They pack in extra fiber for my little ones which is such a plus! I sprinkled a little sugar in the raw on top for a little sweet crunch. I served these to my 3 and 1 year old and they gobbled them up!! I had them ready also for a play date and my friend asked me for the recipe because her son went crazy over them! I was happy to share your blog! Thank you for the recipe and all the great ideas Robyn!

    • Robyn Downs

      So fantastic Heather, thanks for sharing. So happy they were a hit for your litttles (and for the play date). Love the idea of sprinkling on a little sugar in the raw on top. Definitely doing that next time. 🙂

  • Gracie

    is there anything I could sub for the apple sauce?

    • Robyn Downs

      Gracie, I think smashed, ripe banana would work, as would a touch more coconut oil and maple syrup. Let me know how it turns out!

  • Karen

    We finally made these this morning and did homework while they were cooking. Yummy! Next time we will have to double the batch.

    • Robyn Downs

      Karen, sounds like perfect multitasking! So glad you enjoyed. 🙂

    • Karen

      We found ourselves craving muffins on Friday morning, but I was out of apple sauce and blueberries. I subbed in pumpkin and pumpkin pie spice, and added walnuts instead of blueberries. Our family enjoyed them. The little boy from down the street didn’t think they were sweet enough but his Gluten Free Mom was very happy to have a few of her own.

      • Robyn Downs

        Karen, love that you turned these into pumpkin muffins! I’ll have to try a version to share here soon. 🙂 Since the applesauce adds sweetens you could also add a touch more maple syrup in your version. Glad you enjoyed! 🙂

  • Melody

    Could I add in grated zucchini (similar
    to the blueberry zucchini breakfast cookies)? Or would I have to make additional modifications to do so?

    • Robyn Downs

      Melody, go ahead and give it a try. Zucchini adds a lot of moisture, so squeeze as much liquid out of the grated zucchini as possible before adding to the batter. Let us know how it turns out!

  • Patricia

    I’m going to try this recipe soon for my afternoon snacks during week! You talk about freezing, can I freeze them after baking and cooling? How long will they last?

    • Robyn Downs

      Patricia, yes, allow them to cool completely and then freeze. They should be good for about 3 months, depending on your freezer. I hope you enjoy!

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