Lemon Blueberry Mug Cake

Make yourself a muffin anytime you want with this muffin in a mug.  

If you are looking for something like a muffin for breakfast, this blueberry lemon muffin is one of my favorites. Because it is made in the microwave it has a softer and somewhat sponger texture than a traditional blueberry muffin, but the oats give it just the right amount of chewiness to offset the jammy cooked blueberries.    

Lemon Blueberry Mug Cake

Prep Time 5 minutes mins

Cook Time 2 minutes mins

Total Time 8 minutes mins

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Servings

1 Servings

1x2x3x

Ingredients

• 1/4 cup 1.2 oz flour*
• 2 tablespoons .75 oz rolled oats
• 1/8 teaspoon baking powder
• 1 tablespoon sugar
• 1 teaspoon lemon zest
• Pinch of salt
• 3 tablespoons 1.5 oz whole milk**
• 1 tablespoon .5 oz refined coconut oil
• 3 tablespoons 1.3 oz blueberries
• 1 teaspoon coarse sugar optional

Instructions

• Combine dry ingredients (flour-salt) in a bowl. 
• Add the milk and oil and stir until combined. Gently stir in the blueberries.
• Grease a 10-12 oz mug and transfer the batter into the mug. Sprinkle the top with the coarse sugar, if using it. Microwave the muffin for 75-90 seconds, or until the top is set and springs back gently when pressed. 
• Let the muffin cool for two or three minutes, and enjoy.
• *To make this muffin whole grain substitute three tablespoons whole wheat pastry flour for the regular flour.
• ** To make this muffin vegan substitute coconut milk or your favorite non-dairy milk for the milk.