Blueberry Muffin in a Mug Mix
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A dry mix of flour, brown sugar, baking powder, salt and cinnamon that makes one blueberry muffin in a mug. Pack it in a bag and add the finishing directions.
Ingredients
- 1/4 cup all-purpose flour
- 1 Tbsp brown sugar
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp cinnamon
Equipment
- mixing bowl
- zip-top bags
- mug
- microwave-safe bowl
Directions
- Stir the dry ingredients together in a bowl.
- Keep in a bag or airtight container with the finishing directions written on the label.
Notes
To make one muffin: 1 package of mix, 1/2 Tbsp butter, 2 Tbsp milk (or almond milk), 2 Tbsp blueberries (fresh or frozen), nonstick cooking spray. Coat a microwave-safe mug with spray. Add mix, butter, and milk; stir until just combined. Gently fold in blueberries. Microwave on high 60 to 90 seconds, until the top is set. Serve warm with butter or maple syrup if desired.
Gluten-free version: 1/4 cup oat flour instead of all-purpose flour, same other dry ingredients; finish with 1/2 Tbsp coconut oil or butter, 2 Tbsp Greek vanilla yogurt, 1 to 2 Tbsp frozen blueberries. Mix and microwave as above.
Storage: dry mix airtight in a cool, dry place up to 6 months; leftover muffin refrigerated within 2 hours, use within 3 to 4 days.
Nutrition
Serving: 103g | Calories: 233kcal | Carbohydrates: 41g | Protein: 3.6g | Fat: 6.4g | Saturated Fat: 3.7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 488mg | Potassium: 90mg | Fiber: 1.5g | Sugar: 16g | Vitamin A: 188IU | Vitamin C: 1.8mg | Calcium: 145mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 1 servings from the whole mix with 1/2 Tbsp butter, 2 Tbsp milk (or almond milk), 2 Tbsp blueberries (fresh or frozen); not counted (no amount given): nonstick cooking spray; milk (the first choice counted), blueberries (the first choice counted). Brands and portions vary, so use it only as an approximation.
