When I first came across microwave mug cakes I went a little crazy. I mean, these things are genius. Sometimes, you just want some cake but you don’t want to go through all the trouble of baking a full-size one. That’s when a mug cake comes in handy. This blueberry muffin mug cake is a real gem. I like to have it for breakfast from time to time. My kiddos and husband think it’s pretty dang good, too!
Check out what our pals over at My Incredible Recipes had to say about this recipe:
Sometimes you need a quick breakfast, a quick dessert or maybe just something sweet! This is so delicious and easy!
Ain’t that the truth!
1/4 cup + 2 tablespoons Gold Medal all-purpose flour
2 tablespoons Domino sugar
1/4 teaspoon baking powder
1/4 cup milk
2 tablespoons Kerrygold salted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/4 cup fresh blueberries or more
sugar, optional to place on top
Whisk together flour, sugar, and baking powder until thoroughly.
Blend in milk, butter, and vanilla until smooth.
Stir in blueberries and pour batter into a 14-ounce (or larger) microwave-safe mug.
Sprinkle with sparkling sugar.
Microwave on high for 1 1/2 to 2 minutes, or until cake is done to your liking.
Let cool before serving.
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Quick Tip: This is a great after-school dessert for kids.
Big thanks to My Incredible Recipes for this delicious recipe!