Blueberry Muffin Mug Cake

Equipment

• Microwave-safe mug (10–12 oz capacity)
• Spoon or small whisk
• Measuring spoons

Ingredients

• 4 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon baking powder
• Pinch of salt
• 3 tablespoons milk
• 1 tablespoon vegetable oil (or melted butter)
• ¼ teaspoon vanilla extract
• 2–3 tablespoons fresh or frozen blueberries
• Optional: ½ teaspoon lemon zest (for a fresh flavor boost)

Optional Topping (Highly Recommended)

• 1 teaspoon sugar
• ¼ teaspoon cinnamon
• ½ teaspoon melted butter

Instructions

Step 1: Prepare the Mug

1. Choose a microwave-safe mug that allows room for the cake to rise. Lightly grease the inside with oil or butter to prevent sticking.

Step 2: Mix Dry Ingredients

1. Add the flour, sugar, baking powder, and salt directly into the mug. Stir well to evenly combine. This ensures your cake rises properly and has a consistent texture.

Step 3: Add Wet Ingredients

1. Pour in the milk, vegetable oil (or melted butter), and vanilla extract. Mix thoroughly until a smooth batter forms. Be sure to scrape the bottom of the mug to avoid dry pockets of flour.

Step 4: Fold in Blueberries

1. Gently fold in the blueberries. If using frozen berries, there’s no need to thaw them—just mix them in carefully to avoid turning the batter purple.

Step 5: Add Optional Topping

1. In a small bowl, combine sugar and cinnamon. Sprinkle it over the batter and drizzle melted butter on top for a delicious crumb-like finish.

Step 6: Microwave the Cake

1. Place the mug in the microwave and cook on high power for 60–90 seconds . Cooking time may vary depending on your microwave’s wattage.
2. At 60 seconds , the cake will be soft and slightly gooey.
3. At 90 seconds , it will be fully set and fluffy.
4. Avoid overcooking, as this can make the cake dry.

Step 7: Cool and Serve

1. Let the mug cake cool for 1–2 minutes before eating. The blueberries will be very hot, so give them time to settle.

Nutrition

Calories: 280–320 kcal · Protein: 4 g · Fat: 12 g · Carbohydrates: 40 g · Saturated Fat: 2 g · Fiber: 2 g · Sugar: 18 g · Sodium: 150 mg