A delicious, fluffy and incredibly moist single serve blueberry muffin with pockets of juicy blueberries throughout. This recipe is perfect for when you fancy something sweet but don't fancy making a big batch!
After everyone went crazy for my chocolate lava mug cake a few weeks ago, and with a lot of requests for more single serve recipes, I'm so pleased to bring to you a slightly different mug cake in the form of a muffin!
When I think of blueberry muffins I think of the bakery kind. Freshly baked, fluffy on the inside and bursting with fresh juices from the blueberry pockets and I like to think of this recipe as my very own bakery muffin, but with a healthy, low carb twist! This recipe is free from refined sugar, gluten-free and both paleo & Primal friendly.
While you can cook your low carb blueberry muffin in a mug, I tend to opt for a simple ramekin dish as it's slightly easier to eat from and you can see your muffin in all its glory. I've also included a microwave option for those who want to whip something up in just a few minutes! Otherwise, if time is your friend, then go with the oven option.
These single-serve blueberry muffins in a mug are made with only a few simple ingredients which you should already have siting in your cupboards: coconut flour, ground almonds, eggs, coconut sugar, cinnamon, apple sauce or ghee, milk and of course, fresh blueberries.
How to make a single serve blueberry muffin in a mug
Making your blueberry muffin couldn't be any easier. All you need to do is mix your dry ingredients together and add the wet ingredients. Once done, you'll then need to fold in your blueberries, pour your mixture into your mug/ramekin and add a few extra blueberries on top.
You then have the choice to microwave on medium heat for 50 seconds (or 90 seconds depending on your microwave) or cook in the oven for 18 minutes.
Low carb single serve blueberry muffin in a mug
Prep Time: 5 minutes
- 1 tbsp coconut flour
- 2 tbsp almond flour
- 1 tbsp stevia
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1 large organic egg, whisked
- 1 tbsp apple sauce (homemade) or ghee.
- 1 1/2 tbsp milk of choice
- 3 tbsp fresh blueberries
Begin by pre-heating your oven to 180c.
In a bowl, mix together the dry ingredients. Add the wet ingredients and mix everything once again. Fold in the blueberries.
Pour your mixture into a ramekin dish and top with any extra blueberries. Place in the oven to bake for 18 minutes, or until a toothpick comes out clean.
If you wish to microwave your single-serve blueberry muffin in a mug for a quick treat, then simply do so on medium heat for 60-90 seconds. All ovens will vary so please keep an eye on it.
Once done, remove from the oven and leave to cool before digging in.