Calling all blueberry lovers! July 11th is National Blueberry Muffin Day! So grab a muffin pan, your bowls, and whisks and get to baking those muffins!
Don’t you wish that making those deliciously tart and juicy muffins could be that easy? Me too. But if you’ve been actively on social media, you may have noticed a trend: Cake in a Mug! There are a plethora of options to choose from, but if it’s National Blueberry Muffin Day… I think the one option is obvious.
You can choose to mix your ingredients in a separate bowl, but you can also follow a step-by-step process in the mug itself; just make sure it’s microwave safe first.
1/4 Cup + 1 Tablespoon of All Purpose Flour
And Extra Flour for Blueberries
2 Tablespoons of Granulated Sugar
1/4 Teaspoon of Baking Powder
1/8 Teaspoon of Ground Cinnamon
A Pinch of Salt
1/4 Cup of Whole Milk
1 Tablespoon + 1 Teaspoon of Melted Butter (Cooled)
1/4 Cup of Fresh Blueberries
Cinnamon Sugar to Serve
In your mug, sift in the flour, sugar, baking powder, and cinnamon; whisk until combined. Add in the milk and melted butter, and mix until it is a smooth consistency (but be careful not to over-mix). Coat the blueberries in the flour (this will help them not sink to the bottom of the mug) and fold them into the muffin batter. Then put into your microwave for about a minute and thirty seconds to two minutes, or until done. Remember, all oven strengths vary so times can also vary as well. Let your mug cake cool and serve with the cinnamon and sugar on top!
Easy and delicious! Enjoy!