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
Scale
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