Blueberry Muffin Mug Cake

Ingredients:

2 tablespoon unsalted butter

1 medium egg

1 tablespoon milk

1 teaspoon vanilla

3 tablespoon packed light brown sugar

4 tablespoons all-purpose flour

¼ teaspoon baking powder

¼ teaspoon cinnamon

Pinch of salt

3 tablespoons of blueberries (I prefer fresh frozen)

Sprinkle of Turbinado sugar on top

Directions:

In an oversized coffee mug, melt the butter in the microwave for appx. 30 seconds.

Add in the egg, milk, and vanilla and mix well.

Add in the brown sugar and mix well.

Add in the dry ingredients and mix until combined.

Stir in the fresh frozen* blueberries.

Microwave for appx. 1 minute and 40 seconds to 2 minutes and 30 seconds…

This is all dependent on the wattage of your particular microwave.

You’ll know your mug cake is done when a toothpick inserted into the center comes out clean.

While the cake is hot, sprinkle some Turbinado sugar directly on top!

ENJOY!

*When I say fresh frozen blueberries, I mean that I bought blueberries from the grocery store and immediately after buying them I brought them home, washed and stored them in a freezer bag.

Frozen berries hold their shape when being baked and WILL NOT be frozen after microwaving them—they’re perfect!

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