This simple blueberry muffin mug cake is the perfect individual serving and takes less than 5 minutes from start to finish! It also includes a gluten, dairy, and refined sugar free variations as well!
There are some days I have all the patience in the world and then there are others where I can’t even wait 20 minutes for a batch of muffins to bake! Sometimes I try to think ahead and wrap up a few extra goodies to store in the freezer for those moments where I need something sweet, like, NOW! But the funny thing about being a mom is that I rarely remember those “think ahead” treats and end up finding all of these random cookies, muffins, etc. tucked away in the back of the freezer six months too late.
Luckily, some genius invented mug cakes and now we can have a homemade treat in a matter of minutes!
Mug cakes are single serving treats that get mixed together in a mug and “baked” in the microwave. They’re perfect when you don’t want need a dozen muffins lying around because you have no self-control and will eat every last one all by yourself and then feel guilty about eating said muffins, spending the rest of the night binging out on sappy romcoms on Netflix, wallowing in guilt. 🙈
Well, this blueberry mug cake is practically guilt free! It has only a few simple ingredients and is chockfull of plump, juicy berries. Perfect breakfast on-the-go or treat to go with your afternoon tea! If you like this easy mug muffin, scroll down to see the other mug cakes I have on the blog! The chocolate lava cake and strawberry shortcake are my faves!! Enjoy!
Blueberry Muffin Mug Cake
- Yield: 1 serving 1x
Description
This blueberry mug muffin is the perfect individual serving and takes less than 5 minutes from start to finish! It also includes a gluten, dairy, and refined sugar free variations as well!
Ingredients
Blueberry Muffin Mug Cake: (gluten-free version below)
- 1/4 cup unbleached all-purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1 1/2 tablespoons sugar
, coconut sugar or 1 tablespoon honey
or maple syrup
- 2 tablespoons almond milk (or other milk of choice)
- 1 tablespoon oil I use avocado oil or melted coconut oil
- ¼ teaspoon vanilla extract
- 2–3 tablespoons frozen blueberries
, coconut sugar or 
or maple syrup
Gluten-Free Blueberry Muffin Mug Cake:
- 2 tablespoons gluten-free all-purpose blend (I used Bob’s Red Mill 1 to 1 baking flour, in blue bag)
- 2 tablespoons superfine blanched almond flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1 1/2 tablespoons sugar
- 2 tablespoons almond milk (or other milk of choice)
- 1/2 tablespoon oil I use avocado oil or melted coconut oil
- ¼ teaspoon vanilla extract
- 2–3 tablespoons frozen blueberries
Instructions
- In a mug, blend together flour(s), baking powder, and salt. Add sweetener, milk, oil, and vanilla, stirring until smooth. Be sure to get the bottom corners as flour pockets tend to get stuck in the crevices. Fold in blueberries.
- Place mug into the microwave and heat for 60–120 seconds, just until center is set. Keep an eye on it and take it out as soon as the cake has risen and is top feels springy to the touch. Time may vary depending on the strength of your microwave. If it is not done in the amount of time listed, continue to cook in 15–20 second intervals until the cake is cooked. Serve right away.
- Category: muffin, dessert, vegan
You may also enjoy these similar recipes:
Healthier Vanilla Mug Cake Three Ways
Chocolate Lava Mug Cake
Simple Blueberry Pancakes with Blueberry Sauce
