Blueberry Breakfast Mug Cake


Microwave mug muffin ready in 1 minute // Blueberry flavour!

Video taken from the channel: Lorraine Pascale


Blueberry Muffin in a Mug // vegan, gluten-free, oil-free

Video taken from the channel: Natalie // Feasting on Fruit


Blueberry Breakfast MUG CAKE | 1 MINUTE MICROWAVE MUG CAKE | Whole wheat flour Oatflour MUG CAKE

Video taken from the channel: My Sunshinesz



Video taken from the channel: GloryB-TV



Video taken from the channel: SimpleCookingChannel


Lemon Blueberry Mug Cake | Em’s Kitchen

Video taken from the channel: Em’s Kitchen


Blueberry Breakfast Mug Cake Recipe |

Video taken from the channel:

Blueberry Breakfast Mug Cake. Ingredients. 1/4 cup (24g) whole-wheat pastry flour; 1 tablespoon rolled oats; 1 tablespoon coconut sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon baking powder; 1 pinch salt; 1/4 cup (60ml) 2% milk or unsweetened non-dairy milk; 2 teaspoons canola oil or melted coconut oil; 1/4 teaspoon vanilla extract; 1/4 cup (40g) fresh blueberries.

Blueberry Mug Cake Recipe – This Effortless Blueberry Mug Cake is a gorgeously fluffy fruity cake bursting with fresh blueberries. It works for breakfast, afternoon snack, or any other time of the day. Whenever you have some sweet cravings, try out this quick effortless blueberry mug cake. Blueberry Mug Cake would make for a great breakfast on-the-go with coffe. Pumpkin Mug Cake would make for the perfect fall time, afternoon snack or dessert.

Nutritious vs Delicious Mug Cakes are good for anytime of day when you need a snack or have to feed the kids something quick after school. Chocolate Mug Cake. Keto Blueberry Mug Cake Ingredients 3 tablespoons blanched almond flour – yes, blanched matters.

You could use almond meal, but I stand by blanched almond flour 100%. 1 tablespoon coconut flour – this adds a little flavor and helps us stretch the almond flour since it’s a. In a bowl, whisk together butter, sugar, milk and vanilla extract.

Add baking powder and flour and whisk till combined. Mix in blueberries and pour into two microwave proof tea cups or one mug. Only fill the cups or mugs halfway because the cake.

Place butter into large coffee mug; microwave 30-45 seconds or until melted. Add all remaining cake ingredients except blueberries; mix well with fork. Stir in blueberries.

STEP 2. Microwave 60-90 seconds or until cake. Blend in milk, butter, and vanilla until batter is smooth. Stir in blueberries and pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Sprinkle with sparkling sugar, if desired. Microwave on high for 1 1/2 to 2 minutes, or until cake is done to your liking.

Grease an oven-safe dish or ramekin and bake the blueberry mug cake for 12-15 minutes, or until a toothpick comes out clean from the center. TIPS AND TRICKS FOR A PERFECT BLUEBERRY MUG CAKE If you use a microwave, cook on half power, just to ensure the mug cake cooks evenly. Combine all ingredients except blueberries in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth.

Stir in blueberries (Make sure you stir these into the batter. If you leave them on top they might burst open onto your microwave). In a bowl, combine flour, sugar and baking powder.

Add egg, milk, butter and lemon zest; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking.

List of related literature:

Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and coats back of a spoon.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Preheat the oven to 325°F. Whisk together the sweetened condensed milk, lemon zest, lemon juice, and ½ cup strawberry jam in a medium bowl.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
by Matt Moore
TI Incorporated Books, 2017

Portion mixture into 2 large greased, ovensafe coffee cups (or ramekins) and bake until puddings are set, 25 to 30 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Glaze: Mix all 3 ingredients in small bowl, adding enough milk so mixture will barely pour from spoon.

“150 Delicious Squares” by Jean Paré
from 150 Delicious Squares
by Jean Paré
Company’s Coming, 1981

What makes this recipe unique is that the blueberries are coated with butter and sugar to form a glaze as they bake.

“The Absolute Best Dump Cake Cookbook: More Than 60 Tasty Dump Cakes” by Rockridge Press
from The Absolute Best Dump Cake Cookbook: More Than 60 Tasty Dump Cakes
by Rockridge Press
Callisto Media Incorporated, 2014

Divide mousse evenly among chilled ramekins with blueberry sauce, cover tightly with plastic wrap, and refrigerate until chilled and set, at least 6 hours or up to 1 day.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

For the glaze, mix together confectioner’s sugar, 7 teaspoons lemon juice, and maple syrup in a small bowl until smooth.

“The Lifegiving Table: Nurturing Faith through Feasting, One Meal at a Time” by Sally Clarkson
from The Lifegiving Table: Nurturing Faith through Feasting, One Meal at a Time
by Sally Clarkson
Tyndale House Publishers, Incorporated, 2017

Using an electric mixer, in a large bowl, cream the butter and sugar until light and fluffy, then add the egg and molasses and beat until very light in color, 5 to 8 minutes.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

★ Stir in the butter and mix until well blended, then add the eggs, brown sugar, orange zest, baking powder, salt, toasted pecans, and chocolate, mixing well after each addition.

“Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico” by Roberto Santibanez, JJ Goode, Todd Coleman
from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
by Roberto Santibanez, JJ Goode, Todd Coleman
HMH Books, 2012

For the glaze, place the confectioners’ sugar, milk, and vanilla in a small mixing bowl and stir until the mixture is well combined.

“The Cake Mix Doctor” by Anne Byrn
from The Cake Mix Doctor
by Anne Byrn
Rodale, 2003

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I love the idea of your mug cakes. Especially for those of us that are just a family of one or two and don’t want to be tempted with a whole batch of muffins sitting there, calling our name. Laurie

  • This is such a good recipe. We actually didn’t have any lemon, so I made it without lemon juice/lemon zest, but my mom really enjoyed it. I also added about 1 1/2 more tbsp of milk than the recipe calls for, to thin it out a bit. Instead of adding lemon juice to the icing, I used milk, and it was wonderful! It also took about 30 more seconds for me to cook all the way through. My blueberries turned green, not purple, but my mom said it didn’t take different. Thank you for the recipe!!

  • I made this with half the amount of sugar and no blueberries nor zest and it was still amazing. Try it with ice cream! I used raspberry vanilla gelato. Extra delicious ��

  • Hi Nataly,
    Actually, I make some changes to recipe
    I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk
    Why I did it???
    Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn’t attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.
    But I am not sure, it needs more air, it is my observation

    But how I can to get it???

    I like your mug cake because is just ONE, one mug whenever you want it ����

    ����Cheers from Mexico ����

  • Hmmm Yummy looks delicious my friend Awesome video love it big thumbs up. New subbie please sub back let’s support each other thanks God bless you����������

  • Omg just made this without the blueberries, and subbed mashed banana for applesauce. I it of topped with banana and a drizzle of agave. Soooo good omg

  • Thank you!! <3333 I found your blog a week ago and I've made 3 recipes so far

    1. the chai bread: which was not sweet enough and was didn’t bake through since I added too much chai tea. I salvaged it by toasting it everytime I wanted a slice and adding honey. My god, it was devine! Crunchy outer shell, gooey inside, and perfectly sweet.

    2. the chocolate chunk cookies batter seemed really tough so I added a splash more almond milk and I added a bit of salt to garnish before baking. it turned out perfect! same deal toaster oven when I want one. Chocolate chips are so melty and the cookie itself is so crunchy my fav!!

    3. this one, the mug blueberry muffin as another commenter posted, I added half mashed banana and some cinnamon. With a cup of chai tea, it’s heaven.

    I have crohn’s disease and my diet is severely limited. Your recipes with vegan, gluten free, and natural sugar based ingredients have really given me a new excitement about my diet. Thank you thank you, I cannot thank you enough. I can’t wait to try all of your recipes! xxoxoooxx

  • I’m going to make him subscribe to your channel so he can watch what HE wants to make. It’s going to drive my mum maddd lols…much love Rosi

  • i was going to make this and then i looks in my fridge… I DIDN’T HAVE ANY BLUEBERRIES! Then i looked were my fruits are… THERE ARE NO LEMONS! I was so so sad.

  • I just made this and it was delicious! Thanks for sharing! I used honey instead of sugar and used frozen blueberries which made it come out more moist which was ok for me!

  • Made it today for my partner. She loved it. These mug cakes are very handy when you just need to whip up a nice dessert at the end of a tiring day. Thank you so much for these recipes.

  • you are using olive oil for your fats in your “muffin” mug cake?? Plus, what you’ve done is not even close in how you make a muffin, its just a poor-man’s blueberry cake.

  • Oh my godd!!
    This will go amazingly with some maple syrup and a bit of homade vanilla icecream.
    Thanks for the recpie mate!
    And i wish you could upload more
    Your videos never get old or boring

  • This is AMAZING.
    I used stevia instead of sugar because it was the only thing I had in the house at 3 am and it still turned out perfect. THANK YOU FOR PROVIDING US WITH SUCH EASY GOODNESS

  • Hi Em’s Kitchen! I have a problem: what do I have to do if the top of the cake is still soft? I already tried putting it a few more seconds in the microwave and it was still soft, but anyways, I LOVE the cake even if it was a lil soft

    BTW sorry if I typed something wrong ����

  • looks great! I’ve been searching for a quick mug cake for such a long time! i bet that it would be creat with a tahini-date-cacao sauce on top

  • Note to myself:
    80g flour
    40g sugar
    1g vanilla
    1/2 tsp baking powder
    40g milk
    18g oil
    9g lemon juice
    1 circle of lemon zest
    2 small handful of black currant

    Optional amount of powdered sugar
    Rest of the lemon juice

    Time: 2min

  • totally just made this recipe straight after watching!! I used a mixture of berries and raw sugar in place of date syrup! Natalie, you are so creative, please keep them coming:)

  • I just tried this recipe and it came out very good, it was soft and tasted great. I used half the sugar though and added different types of berries.

  • Looks yummy. I love the track that you used in this video. I upload videos of street food in my channel and hope you can check it out:)

  • This was a quick easy and tasty breakfast but I seem to have not whisked it properly at the bottom and accidentally ate some should I be worried?

  • Can I substitute the blueberries with chocolate chips or raisins? p.s. love your videos! I am HCLF vegan and I appreciate all the hard work you put to making these recipes… you made life so much easier with baking vegan..:)

  • love blueberries and blackberries. can I do this with blackberries? If not please do something easy with blackberries. I’m disabled and have to do prep sitting down. I like simple stuff.

  • Your videos are my favorite. This blueberry mug muffin recipe looks so simple, sweet, and healthy! I can’t wait to make it!!
    Also, I’m in LOVE with your tiny whisk! It is so cute!!! Where in the world did you find it?

  • Hi there! Just found your channel by accident. I’m a whole food plant based (oil free) person, this looks fabulous for my family who usually want a desert. Will try and let you know how it goes, especially with hubby and picky little ones!!! Thank you so much for sharing!!!!

  • I cant stop making everything you post. I’ve been missing muffins and decided just not to add the blueberries and it tastes so good. I’m one of those people who hates things that are too soft so for anyone wondering it’s really good.

  • This looks delicious! Would you like to support each other? I already subbed your channle #182 and it would mean the world to me if you subbed back!:) Xoxo

  • Great video beauty! I stumbled upon your channel and absolutely LOVE it!!
    I’m always looking for smaller channels to make friends:) It would mean the world if you wanted to support each other ��
    Keep up the awesome work! Xx

  • Just so everyone knows, you can use frozen blueberries if you don’t have regular ones! They might just make the cake a bit more purple!

  • Awesome! Very tasty, kinda like a really moist, slightly chewy muffin (but not too sweet because of the lemon). Made this just now for my girlfriend she’s loving it.

  • Oh mah gawd, this is perfect for me because I have allergies to egg and I can never have things like this! You are a lifesaver for allergens! >3333 you earned a new subscriber.:)

  • I made this last night and it’s really good and easy! It so beautiful how you take pictures and decorate them.Thank you for sharing! ��

  • After weeks of watching this over and over I finally made it for breakfast! I think I microwaved too long as I don’t have high power but it tasted good whilst meeting my requirements for clean eating. Thank you so much.

  • Mmmmm…. I like your fluffy, delicious blueberry muffin mug cake…. My mouth keep watering…. Sooo Simple dish…Enjoy your meal….Like your cooking videos sooo much…..Great cooking!!! Happy new year in 2018 and see u anytime….

  • SERIOUSLY I can’t believe how some people gave the thumbs down��‍♀️ please be nice to each other regardless�� and in my opinion if a recipe didn’t suit my diet or for what ever reason I just move on to another and I do appreciate the effort they put in regardless, and how lucky are we to with a click of a button we can have and recipe we think off thanks to people like Natalie Jo ��❤️

  • Heyyyyy Jason! ltns WHERE ya been? Have you been on holiday all this time? Is Ayla in college now?(I’m SURE she’s NOT, but it SURE seems that long. )Hope you and the family are well. I was so excited when i got a notification! I was actually shocked, to tell you the truth!!! Anywho, so, I only have unbleached white, all purpose flour: How much baking powder is called for this recipe if I don’t have self-rising flour on hand? Is baking soda necessary as well or Not? Sure good to see you, hear you and especially the “rooster” again!�� (cue Rooster!) Also, do you think I could use coconut sugar in place of the granulated and non-dairy milk for the milk, and cold-pressed sunflower oil instead of the olive oil? ��I also have fresh blackberries.✌

  • And i love how you edit your videos! I really like the different angles you use to film it. I might me slightly jealous haha. Really good job!!

  • I love all these super easy mug cakes I make them with my mom (Since she dislikes baking) And we both enjoy making and eating them they are delicious ��

  • mmm yummm. would love to see more recipes ��. Question: if you had a large mixing bowl full of ripe soft nectarines, what would you do with them? �� (personally, i was thinking cobbler?) I’ve gotta use them up tomorrow….they were free to me. ☺ hugs n love, Theresa ��

  • ive been watching you ever since you’ve have about 2,000 subscribers, and im so proud of how far you’ve gotten! keep making videos:)

  • Em plz don’t kill meh w/ this goodness! It’s so yummy I almost bit off my screen! HOW are u so talented?!������HOW can someone come up w/ these things?! I just don’t get it������

    PS: Where can I find lemon zest?������

  • Oh Em!!!!! This reminds me, of a full size steamed summer fruits pudding, (I’m Englush…), I always did in the microwave, with the fruits I grew in my garden. Everytime, you prove, amongst other things, you CAN cook in a microwave, cooking is EASY, cooking can be beautiful……it can be enjoyed by EVERYONE!!!! Your passion for giving us the knowledge and maybe passing on or inspiring your passion, to and in others….. Em….. you are great!!!! This isnt just another recipe, its another inspiration and another ” oh yes you can” moment!!!! Have a glorious day, Em and thank you..again!!!

  • The title: lemon blueberry mug cake
    Me: thinking I don’t need blueberries to make a blueberry mug cake
    Me: realising that’s it’s called a blueberry cupcake uses actual blueberries
    My sister: well this is why all your friends left you
    Me: I tHoUgHt ThEy WeRe AlL I VacAtiO-

  • Turned out delicious! We’re low on powered sugar, so we used ice cream instead, it was amazing! I made it for my family! Thank you!

  • I don’t have a microwave, do you think I could put it into the oven? For how long and at what degrees? Thanks! Looks incredibly goooood btw:)

  • Love your necklace! Have you DIY’d it too? Looks great with the denim! This is a great recipe for the muffin mugs I’ve got for free with the cream brulees from Costco (I’ve regretted that haven’t bought two packs of them). THANKS FOR THE GREAT RECIPE! THUMBS UP!!!

  • ✨��Merry Christmas and Happy New Year����Thumbs up as always! ��
    ✨��I always return support to channels who support me! ����
    ����Thanks for all your support, it is appreciated ��

  • Your recipes are always so easy, macro friendly, delicious, and don’t have weird ingredients but still replicate the fatand gluten-laden classics they are inspired by-I can’t thank you enough for always churning out the recipes you choose to, and this muffin in a mug is the pinnacle of showing being vegan and gluten free and full of vitamins is THAT simple!!

  • This recipe amazes me, its simplicity, but its complex tastiness! Thank you so much for your hard work in creating and sharing your fabulous ideas. I tried to put my own spin on it and use cubes of apple in place of blueberries, topping it off with a mix of coconut sugar and ground cinnamon. Like an apple cinnamon pie in a mug I guess. Thank you again for your creations. You really bring an art to eating vegan. I also love the beautiful, artsy way you film your videos.:)

  • This came out horribly. I don’t know if I messed something up but it came out an unchewable texture. Bummer, too, because it smelled good.

  • I started making stuff in the microwave too because my son wanted quick stuff and he kept on watching American food programmes on it. Brilliant as always…love you hun Rosi