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–+ servings
Blueberry Lemon Muffin in a Mug

Lemon Blueberry Mug Cake

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 8 minutes
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Servings

1 Servings

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.