Description
This fluffy blueberry muffin mug cake is made with pantry staples and bursts of juicy blueberries. Ready in under 5 minutes!
Ingredients
¼ cup + 2 tablespoons all-purpose flour
2 tablespoons sugar
¼ teaspoon baking powder
¼ cup milk, at room temperature
2 tablespoons salted butter, melted and cooled
½ teaspoon pure vanilla extract
¼ cup fresh blueberries
Coarse sparkling sugar, optional garnish
Instructions
1. In a small bowl, whisk together flour, sugar, and baking powder until thoroughly combined.
2. Blend in milk, butter, and vanilla until batter is smooth.
3. Stir in blueberries and pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.
4. Sprinkle with sparkling sugar, if desired.
5. Microwave on high for 1 ½ to 2 minutes, or until cake is done to your liking.
6. Allow to cool for a couple of minutes before serving.
Notes
Cook immediately after mixing to prevent blueberries from sinking.
Use a tall, straight-sided 14-ounce mug to avoid overflow.
Adjust microwave time based on wattage. Undercooked is safer than overcooked in this egg-free recipe.
Unsalted butter can be used with a pinch of salt added.
Nutrition
- Serving Size: 1 mug
- Calories: 290
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg