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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!
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.
Stir in 1 T of the blueberries and placing remaining T of blueberries on top of batter.
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!
Omit maple syrup and use 4 drops of Monkfruit or Stevia sweetener. Increase coconut oil to 1.5 T.
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 can be substituted for fresh but do not thaw them first, use directly from the freezer.
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.
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!
Please note that the nutrition info provided is for the exact recipe listed (includes maple syrup, baking powder, etc.).