I find it a little funny that even though my Mom did all the cooking when I was a child, my first cooking memory doesn’t come from my Mom.
In fact, it came from a Foods exploratory class that I took in Grade 8. We made blueberry muffins. The one thing I vividly remember the teacher saying was not to overmix the batter and to fold the blueberries in gently.
Fast forward to the present. Still keeping those principles in mind, I wanted to create a quick and easy, tender and flavourful blueberry muffin that you could make in one bowl. (Well, technically one bowl and one cup). Especially since it’s blueberry season!
Blueberries are one of my favourite fruits. In terms of nutrition, they’re a powerhouse fruit: not only are they full of antioxidants, they also help to maintain brain and eye health. My parents grow blueberries at home, so I am accustomed to having fresh blueberries in my baked goods. In my recipe, I’ve added some almond flour for additional nutrition — and because I think almonds and blueberries pair well together.
These muffins are tender and moist, chock full of blueberries, lightly sweetened, with a slight hint of lemon for brightness. Best of all, you can have them fresh out of the oven in 25 minutes, with only one bowl and one cup to clean. Talk about simple and easy! I think my Grade 8 Foods teacher would be proud.
One-Bowl Blueberry Muffins
1 C AP flour
½ C ground almond flour
½ C granulated sugar
⅛ tsp salt
2 tsp baking powder
¼ C coconut oil
1 large egg + enough milk (appx ⅓ – ½ C) to equal 1 C
1 ½ tsp vanilla extract
1 C frozen* or fresh blueberries
1 T lemon zest
Note: *if using frozen blueberries, dust the berries with 1 additional teaspoon of flour.
Preheat oven to 400 F.
Crack 1 large egg into a cup and add enough milk to equal 1 C (240ml) of liquid. Pour into a large bowl. Whisk the egg and milk together. Add coconut oil, and vanilla into the bowl. Whisk all the wet ingredients together.
Gently add flours, sugar, salt, and baking powder to the wet ingredients. Fold until just combined. (Do not overmix). Add the blueberries and fold until berries are dispersed.
Line 8 muffin cups with paper liners. Fill muffin pans with ¼ C of batter.
Bake at 400 F for 15-20 mins. Test with a toothpick to see if it’s done. It should come out clean or with just a few crumbs sticking to it.
Remove from the oven and let cool in the muffin tin for 20 minutes before removing them to a cooling rack.
Serve at room temperature.
Store in an airtight container. Blueberry muffins can be frozen for up to 3 months.
Adapted from Inspired Taste