Blueberry Muffin Mug Cake (fivehearthome)

1/4 c & 2 T flour
2 T sugar
1/4 t baking powder
1/4 c milk, at room temp
2 T salted butter, melted and cooled
1/2 t vanilla
scant 1/4 c fresh blueberries
coarse sparkling sugar (opt) for garnish

In a small bowl, whisk together flour, sugar and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter and vanilla until batter is smooth. Stir in blueberries and pour batter into a 14 oz (or larger) microwave-safe mug with straight sides. Sprinkle with sparkling sugar, if desired. Microwave on high for 1 1/2 – 2 min or until cake is done to your liking. Allow to cool for a couple of min before serving. Note: As soon as you transfer the batter to the mug, cook the cake immediately so that the blueberries don’t have time to sink to the bottom. A tall, cylindrical mug with straight (not angled) sides will ensure that the cake bakes evenly. A 14 oz mug to be the perfect size to allow the cake to rise up while baking without overflowing. If you use a smaller mug, you may want to bake the cake on top of a plate or paper towel to catch any possible overflow. The strength of individual microwaves can vary. The first time you make this recipe, be prepared to experiment a bit to ensure the perfect length of baking time for your particular microwave. The nice thing about this cake is that even if it is under cooked, you don’t have to worry about raw eggs! Unsalted butter will work just fine in this recipe, but using salted butter adds a tiny flavor boost.

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