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Blueberry Mug Muffin

by Betsy Carter featured in Portable Breakfasts

Under 30 min

Inspired by fivehearthome.com

Under 30 min

Ingredients

for 1 serving

  • ⅓ cup
    all-purpose flour (40 g)
  • 2 tablespoons
    sugar
  • ¼ teaspoon
    baking powder
  • ¼ teaspoon
    kosher salt
  • ¼ cup
    milk (60 mL)
  • 2 tablespoons
    unsalted butter, melted and cooled
  • ½ teaspoon
    vanilla extract
  • 1 tablespoon
    lemon zest
  • ¼ cup
    fresh blueberry (25 g)
  • sparkling sugar, optional
    Calories 554
    Fat 30g
    Carbs 63g
    Fiber 2g
    Sugar 25g
    Protein 7g

Estimated values based on one serving size.

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Preparation

  1. In a mug, whisk together flour, sugar, baking powder, and kosher salt.
  2. Add milk, butter, and vanilla. Mix until smooth.
  3. Stir in lemon zest and blueberries.
  4. Microwave for 1½-2 minutes, or until cake appears puffy and cooked through.
  5. Cool 2 minutes. Top with sparkling sugar (optional).
  6. Enjoy!
 

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