Blueberry Mug Muffin
Gluten free, Keto recipe Blueberry Mug Muffin
Equipment
- 1 microwave cooking time can vary according to the wattage of your microwave.
- 1 mug microwave safe to cook in
Ingredients
- 3 tbsp. blanched almond flour
- 1 tbsp. coconut flour
- 1 tbsp. Swerve, confectioner's style
- 1/4 tsp. baking powder
- Pinch of salt
- 1 large egg
- 1 tbsp. unsalted butter softened
- 1 tsp. avacado oil
- 1/4 tsp. pure vanilla extract
- 8 blueberries washed and dried
- salted butter, or honey for serving
Instructions
- 1. Place the almond flour, coconut flour, sweetener, baking powder, and salt in a medium-large microwave safe mug and blend with a fork.
- 2. Add the egg, butter, avocado oil and vanilla, mix well.
- 3. Gently stir in the blueberries. Use the back of a spoon to pat down the batter and smooth the top.
- 4. Place the batter-filled mug in the microwave and heat for 1 minute 15 seconds. Microwaves vary in strength, if dough is still moist and not rising, add 15 seconds at a time until top is slightly golden Carefully remove mug and place a small dish on top of the mug, turn upside down, the muffin will slide out of the mug as it cools. Slice in half, add the butter, and a drizzle of honey is delicious!
- 5. Enjoy!
Notes
All Keto recipes are from the Simply Keto cookbook from Suzanne Ryan.
I was on the Keto diet for nine months, and enjoyed this slightly sweet breakfast, fast and easy to prepare, and just fun to make! After months of being on Keto, I truly enjoyed the "bread-like texture", and combined with the butter and honey, it was just delicious!