Blueberry Lemon Muffin Mug Cake

Serves 1

5 Minute Prep Time

By Bridgette Clare, RHN on May 2, 2016 , categorized in Breakfast, Dessert

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.


  • 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


  1. In a microwave-safe mug, mix flour, sugar, Vega® Protein & Greens, baking soda and baking powder.

  2. Add almond milk, coconut oil and lemon juice, stirring until combined.

  3. Fold in blueberries.

  4. Microwave for 2  to 4 minutes. Start at 2 minute and add 30 second increments until it’s slightly spongy but not doughy.

  5. Allow to cool.

  6. Optional: Top with blueberries, dash of sugar and lemon zest.

Bridgette Clare, RHN

A Registered Holistic Nutritionist (RHN), Certified Raw Foods Chef and Vega Product Specialist, Bridgette Clare works at Vega as the Customer Experience Team Lead. Bridgette is passionate about making food fun and accessible. She believes what we eat has a huge impact on how we feel and whole heartedly supports a holistic approach to nutrition. Experimenting in the kitchen, sharing new recipes and enjoying new culinary experiences with friends is what she’s all about. Fun fact: Bridgette is always seeking out fun ways to stay active—trying out everything from circus school to testing out her indoor cycling teacher abilities!