Blueberry Muffin Mug Cake with Lemon

Blueberry Muffin Mug Cake with Lemon

Serves 1 5 minute prep time

Go ahead; indulge your desire for a blueberry lemon muffin with this one cup wonder. Ready in minutes, you’ll wonder why you ever made muffins any other way.

No microwave? No problem! Bake in a preheated oven at 350F for 10-15 minutes or until desired texture.


  • 4 Tbsp gluten-free all-purpose flour or all-purpose flour
  • 2 Tbsp Vanilla Vega® Protein & Greens
  • 1 Tbsp sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 4 Tbsp Silk® Unsweetened Original Almondmilk Beverage
  • 2 tsp coconut oil
  • ¼ tsp lemon juice
  • Handful frozen blueberries
  • Optional topping: blueberries, sprinkle of sugar, lemon zest


  • In a microwave-safe mug, mix flour, sugar, Vega® Protein & Greens, baking soda and baking powder.

  • Add almond milk, coconut oil and lemon juice, stirring until combined.

  • Fold in blueberries.

  • Microwave for 2  to 4 minutes. Start at 2 minute and add 30 second increments until it’s slightly spongy but not doughy.

  • Allow to cool.

  • Optional: Top with blueberries, dash of sugar and lemon zest.