Blueberry Corn Muffin Mug Cake
Serves: 1 serving
  • 3 Tablespoons flour
  • 2 Tablespoons yellow cornmeal
  • 2 Tablespoons sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • pinch salt
  • ¼ cup milk or soy milk
  • 2 Tablespoons oil
  • ¼ teaspoon vanilla extract
  • 2-3 Tablespoons blueberries
  1. Combine flour, cornmeal, sugar, baking powder, cinnamon and salt in a 12-14 ounce mug. Stir with a fork to combine.
  2. Add milk, oil and vanilla. Stir until batter is smooth and no lumps remain. Stir in blueberries.
  3. Cook in microwave for 1½ - 2½ minutes, depending on the wattage of your microwave, until the top is set and doesn't appear liquidy. A higher watt, more powerful microwave will only need about 90 seconds, whereas a less powerful, low wattage microwave will need 2 minutes, or even 2½ minutes.
  4. Let cool for about a minute, then enjoy hot.
Plan Ahead:
  1. Since you'll probably be making this all the time, you can prepare little bags with all of your dried ingredients, then when you're ready to make your mug cake, just add the wet ingredients, mix and cook.
Recipe by Overtime Cook at