Thursday, August 27, 2015

After School Blueberry Mug Muffin

Blueberry muffin and fresh blueberries

Need a quick but healthy after school snack? Make a fresh gluten free blueberry mug muffin in the microwave in 3 minutes that is light, airy, and heavenly. It is so fast and easy anyone can make it ( even your kids) . You just need a mug and a spoon for mixing to create this amazing nutritious muffin with lots of warm melted blueberries oozing throughout a simple vanilla or cocoa based muffin.

The ingredients are healthy too ( coconut flour, coconut sugar, almond milk, banana,  egg, vanilla and fresh blueberries) Vegans can use egg replacer.
** coconut flour is available in Trader Joe's or any health food store.

Since it's made with high fiber coconut flour, it is very filling,  satisfying and good for you. It's perfect for a healthy breakfast or an after school snack.

Yesterday, I had a snack attack! I needed/wanted something sweet. I wanted a snack BUT I had NOTHING in the house . As I started to rummage through the pantry, I noticed a bag of coconut flour.

It was then that I remembered that I once posted a recipe for a 3 minute cake in mug using coconut flour.I was ecstatic because I remembered how good the mug cake tasted and how fast it was to make ( 3 minutes)

I didn't even bother to look up the recipe. I just gathered whatever I had in the refrigerator and used it. It was a new concoction, but you know what? It came out better than good. It came out great.

I was so happy.. I had a delicious gluten free muffin healthy snack that I made in literally minutes. AAh.. relief!
By the way- it was grain free, gluten free, and 4 points plus on Weight Watchers and it was a a very good size- I actually could have eaten only half.

Who wants to make or needs an entire tray of blueberry muffins anyway? Make a fresh one each time you need it..

Try some other heavenly variations. 

  • Chopped apples, walnuts, and cinnamon 
  • Raspberries and blueberries mixed
  • 1 Tablespoon of cocoa and blueberries or any fruit
  • Chopped strawberries 
  • Chopped peaches 
  • Chocolate chips ( my favorite)
  • Blueberries and fresh lemon zest
  • pumpkin puree and pumpkin pie spice mix ( with chocolate chips) 


Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 2 minutes
Cook Time: 3 minutes in microwave oven
Serves: 1 hungry snacker or two moderate snackers


This is what I used: ( and made it right in the mug)


1 egg, beaten ( or egg replacer)
1/2 banana, mashed ( mash it lightly with a fork before adding to the beaten egg in the mug)
1 Tablespoon of unflavored unsweetened almond milk ( or any milk)
1 heaping Tablespoon of coconut flour ( if you use a different flour, leave out the milk)
1 teaspoon vanilla extract
1 teaspoon of cocoa ( optional)
10-12  blueberries, washed and dried well
1/4 teaspoon of baking powder ( aluminum free)

This is what I did:

I beat the egg in the mug, added the mashed banana, almond milk, vanilla, and stirred well. I then mixed together the baking powder and coconut flour and stirred it into the wet ingredients in the mug. I then added the blueberries and stirred lightly. That's it
I  placed the mug into the microwave for 3 minutes. ( OK- I don't usually like to microwave- but this was only 3 minutes and OMG it came out so so good!)

The batter puffed up in the mug, became very light and fluffy, and made a divine nutritious quick gluten free snack for one person. Actually it could be cut into two portions.

Please note: Microwave ovens may vary- if yours is very strong, it may only take 2 and 1/2 minutes!


blueberry muffin batter
Batter in the mug before microwaving

Microwaved blueberry muffin in a  mug
3 minutes in the microwave -done


dirty empty mug from baking

large grain free blueberry muffin
Perfect Fresh Heavenly Blueberry Muffin 
Made in the Microwave in 3 minutes 


My notes: This  makes a very moist muffin. If you like a dryer muffin, leave out the almond milk. I've actually made this kind of recipe before without eggs. I substituted coconut oil instead. Of course the egg version is lighter, but you could try an egg replacer. Some people say a Tablespoon of chia seeds with a Tablespoon on water is equivalent to one egg ( check it online) or my friend Vicki buys egg replacer in the health for store in a box.

  • Also: remember that when you use high fiber coconut flour it requires much more liquid for baking than regular or even gluten free flours. So, if you use a regular gluten free flour mix- you won't need as much liquid- perhaps omit the almond milk.
  • Also: You may have noticed that my batter is darker in the photo . It is because I added some cocoa to that batch-( I made a few of these with all different combinations) Why stop at one

My notes: Update on the recipe-
I've been eating this muffin daily and have tweaked the recipe a little to make it quicker. I've simply been using 1 egg, vanilla , 1/2 mashed banana, and 1 large tablespoon coconut flour and lots of raspberries or blueberries. It comes out just as good but a little dryer, which I like better.
                               This post will be shared and linked on 

My blog carnival list

Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

22 comments:

  1. Replies
    1. That is the perfect word: Heavenly.. We love them

      Delete
  2. I've seen these before and yes you can make a treat in no time. Thanks for sharing with us at #AnythingGoes and see you next week.

    ReplyDelete
    Replies
    1. Isn't it great! a wonderful snack in just 3 minutes. I know I know I know Yum!

      Delete
  3. Thanks for sharing this recipe. So glad I found your blog on Creative Mondays :)

    ReplyDelete
    Replies
    1. thanks for stopping by and commenting. I 'll have to look for you on creative Mondays'

      Delete
  4. love this, I work early hours and not a lot of time to fix breakfast, I am so happy that I now have a new option and some of those combinations sound so delightful want to try the strawberry one soon.
    come see us at http://shopannies.blogspot.com

    ReplyDelete
    Replies
    1. Angie,
      I think this recipe will be perfect for you! Afterall it's healthy and fast and easy!

      Delete
  5. This looks so yummy. Now I can have a muffin anytime I want to. Thanks for linking up on #HomeMattersParty and I hope you will come back and link up again soon.

    ReplyDelete
    Replies
    1. Isn't it the best! I have actually been making it for dessert every night..

      Delete
  6. Hmm... I might have to try this. I've never been able to make a mug cake or muffin, because I always need more, so I end up making a whole pan. ;) Thanks for sharing this at Savoring Saturdays!

    ReplyDelete
    Replies
    1. RAia,
      This muffin is for a quick fix.. but actually it is very large so you could cut in half.. You'll love that it is healthy too..

      Delete
  7. This muffin looks amazing! And it didn't take that long to make--a plus in my book. Thanks fro sharing with us at Merry Monday.

    ReplyDelete
    Replies
    1. You are so right that it doesn't take long to make. I whip it up in one minute and microwave for 3.. and the melted berries taste fabulous . So good for you too..

      Delete
  8. What a nice little treat, I would love your Blueberry Muffin Cake for (ME)! Thanks so much for sharing with Full Plate Thursday, have a great week and come back soon!
    Miz Helen

    ReplyDelete
    Replies
    1. Miz Helen,
      This is a fabulous little blueberry cake. Thank you so much for your comments each week. I just love your blog carnival.

      Delete
  9. Delicious thanks for sharing with Hearth and soul blog hop, pinning.

    ReplyDelete
    Replies
    1. Hi Swathi,
      Thanks for your comment from Hearth and Soul blog hop ..It's a blog carnival I love to visit.

      Delete
  10. Goodness Judee. This could be dangerous! LOL It looks absolutely gorgeous! Thank you so much for linking up to Thriving on Thursdays. I'll be featuring this one at tomorrow's party.

    Anne @ Domesblissity xx

    ReplyDelete
    Replies
    1. Truthfully, the muffin is big and because coconut flour is so high in fiber, it is filling. You really can't eat too many. I usually make one for breakfast- I figure egg, fruit and a little coconut flour makes a decent delicious breakfast.

      Delete
  11. Great recipe idea. Thank you for sharing at the Recipe Swap.

    ReplyDelete
  12. I love it when spur-of-the-moment recipes work out so well! Looks great and I love the ingredients, Judee. Thanks so much for sharing this recipe on Gluten-Free Recipe Fix! We appreciate it. :-)

    Shirley

    ReplyDelete

Thank you for your comment - I love the feedback and interaction