Blueberry Mug Cake

Your favorite muffin—in a mug!
Blueberry mug cake

This recipe is super easy and you can use frozen blueberries or fresh, it really doesn't matter. Sometimes I even like to add some rasberries for extra color!

1
Servings
209
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 3 Teaspoons sugar
  • 10 -15 blueberries
  • 3 Tablespoons fat-free milk
  • 1 Tablespoon vegetable oil
  • 1/4 tsp vanilla extract

Directions

In a large mug combine all the cake ingredients, except the blueberries and whisk until smooth.

Stir in the blueberries.

Cook in microwave on high for 2 minutes or until set.

Serve immediately.

Nutritional Facts

Total Fat
14g
22%
Sugar
17g
N/A
Saturated Fat
1g
4.9%
Cholesterol
0.9mg
0.3%
Protein
2g
4%
Carbs
19g
6%
Vitamin A
64µg
7%
Vitamin B12
0.2µg
2.9%
Vitamin C
2mg
4%
Vitamin D
0.6µg
0.1%
Vitamin E
3mg
16%
Vitamin K
3µg
4%
Calcium
181mg
18%
Fiber
0.5g
1.9%
Folate (food)
4µg
N/A
Folate equivalent (total)
9µg
2%
Folic acid
3µg
N/A
Iron
0.3mg
1.6%
Magnesium
7mg
2%
Monounsaturated
10g
N/A
Niacin (B3)
0.2mg
1.2%
Phosphorus
165mg
24%
Polyunsaturated
2g
N/A
Potassium
94mg
3%
Sodium
115mg
5%
Sugars, added
13g
N/A
Trans
0.1g
N/A
Zinc
0.2mg
1.5%