Blueberry Muffin Breakfast Mug Cake is a breakfast recipe that is easy to make, inexpensive, and tastes delicious. This breakfast drink can be made with a muffin pan or a paper coffee cupcake liner in the microwave. The recipe’s simple ingredients ensure there is no precision-required. If you have uncooked eggs on hand, it’s also very simple to make an egg-free version of this drink by stirring in an egg substitute instead! Along with being tasty and easy to make, this baking project is also good for your health.
How to make Blueberry Muffin Breakfast Mug Cake
1. Preheat the oven to 375 degrees Fahrenheit.
2. Fill each muffin cup with tablespoon of unsweetened apple sauce and a teaspoon of oil. The apple sauce is optional, but it helps give this recipe a more muffin-like texture, and it also increases the density of calories, carbohydrates, and protein in your finished breakfast drink.
3. Next, prepare the dry ingredients by mixing ¼ cup + 2 tablespoons of flour, teaspoon baking powder, ⅛ teaspoon salt, teaspoon cinnamon (optional), 1 tablespoon of sugar (optional), and 1 tablespoon of cinnamon sugar together in a bowl.
4. Mix 2 tablespoons of milk, 1 tablespoon of Greek yogurt, and 2 tablespoons of lemon juice together in a separate bowl. Don’t worry if the Greek yogurt is not sweet enough to taste; it will combine with the other ingredients to become milder in taste once everything has been added together.
5. Stir the wet ingredients into the dry ingredients until combined, then stir in 1 cup blueberries until just combined.
6. Spoon this mixture into a paper coffee cupcake liner or muffin pan and bake for 7 minutes in a preheated 375 degree Fahrenheit oven (or microwave for 5-7 minutes). Once finished, let it cool for five minutes before eating.