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Blueberry Muffin Mug Cake

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Prep Time5 min
Serves1

Warm, fluffy, and bursting with fresh blueberries, this Blueberry Muffin Mug Cake is a single-serving treat you can whip up in just five minutes. Topped with a sweet cinnamon-oat streusel, it’s the perfect quick breakfast or cozy snack.

INGREDIENTS

    For the Streusel Topping:

  • 1 teaspoon unsalted butter, melted and cooled
  • 1 tsp brown sugar, packed
  • 1/2 tablespoon unbleached all purpose flour
  • 2 teaspoons quick oats
  • ⅛ teaspoon ground cinnamon
  • Small pinch of fine sea salt

    • For the Cake:

  • ¼ cup unbleached all-purpose flour
  • 1/4 teaspoon baking powder
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon fine sea salt
  • 3 tablespoons milk (almond, cashew, soy, cow, oat)
  • 1 tablespoon avocado oil
  • 1 tablespoon greek yogurt
  • 1 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ cup California Giant blueberries

DIRECTIONS

      • In a small microwave-safe bowl, melt butter on half power for 20 seconds, then another 10-15 seconds as needed. Add sugar, flour, oats, cinnamon and pinch of salt to melted butter; stir until combined and set aside.
      • In a 12 ounce capacity mug, add flour, baking powder, cinnamon and salt; stir together. Add in milk, oil, yogurt, sugar and vanilla; stir until almost combined then fold in blueberries. Top with the streusel.
      • Microwave the mug cake for 60 seconds, check cake and microwave for another 30-45 seconds. Allow to cool slightly before enjoying.

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Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!