Blueberry Muffin Mug Cake with Lemon

Go ahead; indulge your desire for a blueberry lemon muffin with this one cup wonder. Ready in minutes, you’ll wonder why you ever made muffins any other way.

No microwave? No problem! Bake in a preheated oven at 350F for 10-15 minutes or until desired texture.

Ingredients

4 Tbsp gluten-free all-purpose flour or all-purpose flour
2 Tbsp Vanilla Vega® Protein & Greens
1 Tbsp sugar
½ tsp baking powder
¼ tsp baking soda
4 Tbsp Silk® Unsweetened Original Almondmilk Beverage
2 tsp coconut oil
¼ tsp lemon juice
Handful frozen blueberries
Optional topping: blueberries, sprinkle of sugar, lemon zest

Preparation

In a microwave-safe mug, mix flour, sugar, Vega® Protein & Greens, baking soda and baking powder.
Add almond milk, coconut oil and lemon juice, stirring until combined.
Fold in blueberries.
Microwave for 2 to 4 minutes. Start at 2 minute and add 30 second increments until it’s slightly spongy but not doughy.
Allow to cool.
Optional: Top with blueberries, dash of sugar and lemon zest.