This Single Serving Blueberry Mug Cake is the healthy answer to your sweet craving! Made with Whole Food ingredients plus a Low Carb option! Recipe created in partnership with Bob’s Red Mill.
Back to School has been such a HUGE adjustment this year. Both of my kids started new schools (hello move across the country and change everything about your life).
We have tried really hard to present the move as something positive and as a big adventure so the kids seem to be adjusting well for the most part – kids are pretty resilient and both of our guys are super social and friendly so that is all good.
One negative is that the school day is longer than what we were used to and our school commute has increased. That means SUPER HUNGRY kids after school.
One of my favorite quick warm snacks for the boys are mug cakes recipes. They can help make them, it feels like a major treat and because I make my mug cakes with a whole farm egg, they are getting a protein boost!
I partnered with Bob’s Red Mill to create this Blueberry Mug Cake. You guys – it’s SO GOOD. The texture is perfect and the kids really feel like they are eating a blueberry muffin.
BLUEBERRY MUG CAKE INGREDIENTS
- Coconut Flour
- Gluten-Free Baking Powder (this one is also corn free!)
- Sea Salt
- pure Maple Syrup
- Virgin Coconut Oil or Ghee
- Unsweetened Non-Dairy Milk
- Pure Vanilla Extract
- Egg
- Fresh OR Frozen Blueberries
The version I give to the kids has maple syrup in it but I’ve also tested a Low Carb Mug Cake version (see below in the TIPS) for all of you avoiding any added sweeteners.
That way you can make one for yourself and sit and talk with the kids before the craziness of making dinner/packing lunches / doing homework/sports practice / etc. starts.
BLUEBERRY MUG CAKE TIPS:
- FOR LOW CARB / KETO VERSION:
Omit maple syrup and use 4 drops of liquid monkfruit or Liquid stevia sweetener. Increase coconut oil to 1.5 T.
- BAKING POWDER:
Bob’s Red Mill Baking Powder is Gluten Free but does have cornstarch in it so if you are avoiding corn for Paleo / Keto / Plant Paradox, here is an option for Grain-Free Baking Powder. If you decide to omit the Baking Powder, note that the muffin will be a bit less flat but still just as delicious!!
- FROZEN BLUEBERRIES:
Frozen blueberries can be substituted for fresh but do not thaw them first, use directly from the freezer.
- MICROWAVE OVENS:
Microwave ovens vary and can significantly impact the cooking time. Start slow and keep adding time to figure out the perfect formula for your microwave.
- MUG TYPES:
Believe it or not, the type of mug you use can also impact the cooking time as material and thickness impact the transfer of heat. So once you find a perfect mug/cooking time formula, stick with it so you can ensure consistent results!
MORE MUG CAKE RECIPES:
Did you make this recipe? Please give it a star rating below!
This Blueberry Mug Cake is ready in just under 3 minutes! A grain and gluten-free single-serving dessert that tastes like a blueberry muffin!
- 4 teaspoons Bob's Red Mill Organic Coconut Flour (4 tsp = 1 T + 1 tsp)
- 1/4 teaspoon Bob's Red Mill Gluten Free Baking Powder
- 1 pinch Bob's Red Mill sea salt
- 1 Tablespoon pure maple syrup
- 1 Tablespoon virgin coconut oil melted (or Ghee or Butter if dairy is OK)
- 1 Tablespoon unsweetened non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 Tablespoons organic blueberries or frozen but NOT thawed
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Combine coconut flour, baking powder and sea salt in a microwave safe mug. Whisk or mix with a fork until all clumps are gone.
-
Add maple syrup, melted coconut oil, non-dairy milk and vanilla extract.
Whisk or beat until smooth.
-
Add egg and beat until completely smooth and aerated - about 30 seconds.
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Stir in 1 T of the blueberries and placing remaining T of blueberries on top of batter.
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Microwave for 2 minutes (see NOTES for variances on microwave cook times, mugs and dietary substitutions). Remove and allow to cool for 30 seonds. Serve and ENJOY!
- FOR LOW CARB / KETO VERSION:
Omit maple syrup and use 4 drops of Monkfruit or Stevia sweetener. Increase coconut oil to 1.5 T.
- BAKING POWDER:
Bob's Red Mill Baking Powder is Gluten Free but does have cornstarch in it so if you are avoiding corn for Paleo / Keto / Plant Paradox, omit or look for a Grain-Free Baking Powder. The muffin will be a bit less flat but still just as delicious!!
- FROZEN BLUEBERRIES:
Frozen blueberries can be substituted for fresh but do not thaw them first, use directly from the freezer.
- MICROWAVE OVENS:
Microwave ovens vary and can significantly impact the cooking time. Start slow and keep adding time to figure out the perfect formula for your microwave.
- MUG TYPES:
Believe it or not, the type of mug you use can also impact the cooking time as material and thickness impact the transfer of heat. So once you find a perfect mug/cooking time formula, stick with it so you can ensure consistent results!
- NUTRITION INFO:
Please note that the nutrition info provided is for the exact recipe listed (includes maple syrup, baking powder, etc.).
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: Please note that this recipe was originally published in October 2018, but was updated in May 2019 with updated photos, nutritional information, recipe tips, and more helpful information.
DISCLOSURE: This post is part of a series of posts sponsored by Bob’s Red Mill. Bob’s Red Mill has compensated me for my time to develop this recipe and share about my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.
Can this recipe be made vegan by replacing the egg? Would it be ok to use a Flax Egg?
Hi Marilyn! I have had some readers have success with a flax egg and some who use mashed banana – it takes some playing around with!
Can the mix (without the blueberries) be made prior, can it sit overnight in the fridge?
Hi Maria, I wouldn’t recommend it. The coconut flour will likely absorb most of the liquid and ruin the texture. I would recommend coming dry ingredients and then all wet ingredients (except EGG) and then just combining with beaten egg when you are ready!