Recipe for Blueberry Mug cake

Gluten-Free Blueberry Muffin Mug Cake:

  • 2 tablespoons gluten-free all-purpose blend (I used Bob’s Red Mill 1 to 1 baking flour, in blue bag)
  • 2 tablespoons superfine blanched almond flour
  • ¼ teaspoon baking powder
  • pinch of salt
  • 1½ tablespoons sugar, coconut sugar or 1 tablespoon honey or maple syrup
  • 2 tablespoons almond milk (or other milk of choice)
  • ½ tablespoon oil (I use avocado oil or melted coconut oil)
  • ¼ teaspoon vanilla extract
  • 2–3 tablespoons frozen blueberries



  1. In a mug, mix together flour(s), heating powder, and salt. Include sweetener, drain, oil, and vanilla, mixing until smooth. Make sure to get the base corners as flour pockets have a tendency to stall out in the hole. Overlap in blueberries.
  2. Place mug into the microwave and warmth for 60– 120 seconds, just until the point that middle is set. Watch out for it and take it out when the cake has risen and is top feels springy to the touch. Time may differ contingent upon the quality of your microwave. On the off chance that it isn’t done in the measure of time recorded, keep on cooking in 15– 20 second interims until the point that the cake is cooked. Serve immediately.

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