I was lying in bed this morning, thinking about what I might want for breakfast, when an idea flashed into my mind: Blueberry Muffin. This is a twist on my favorite Mug Cake recipes but, instead, it's a Mug Muffin! And to make it even extra healthy, I mixed together kefir cheese and butter to create a simple and quick cultured butter as a spread. YUM...so delicious! I highly recommend using the smaller wild Maine blueberries for this recipe so they won't sink to the bottom (like mine did in this picture) but, even if the bigger variety of berry is all you have, it will still taste amazing, especially topped with creamy butter. (It would also be great made with raspberries.) This delightful breakfast was a great way to start a beautiful summer day in Maine!
Blueberry Mug Muffin
Makes 2 servings
2 tablespoons almond flour/meal
2 teaspoons coconut flour
2 teaspoons LaKanto Monkfruit sweetener (or other erythritol sweetener)
1/4 + 1/8 teaspoon stevia powder (I used Sweet Leaf brand)
A pinch of salt
1/2 teaspoon baking powder
1/8 teaspoon lemon extract or 1 teaspoon lemon zest (or 2 drops dietary-grade lemon essential oil)
1/2 teaspoon vanilla extract
5 drops Lemon Drop stevia (I used Sweet Leaf brand)
1 large egg
1 tablespoon butter, melted (use ghee for dairy-free)
1 tablespoon small wild blueberries (fresh or frozen)
1. Melt the 1 tablespoon of butter in a mug by microwaving on high for about 15 seconds; set aside.
2. In a small mixing bowl, combine the almond flour, coconut flour, sweeteners, salt and baking powder. Stir with a fork until well combined and no lumps are visible.
3. Add the melted butter, extracts, lemon stevia drops, and egg. Whisk with a fork until a smooth batter forms. Take a paper towel and coat the bottom and sides of the mug with any butter remaining in the mug. Add 1/2 of the blueberries to the batter and gently fold to incorporate and pour into the prepared mug. Top batter with remaining berries.
4. Microwave on high for about 45 seconds.* Remove and test by touching the muffin near the center. It is done when the batter on top of the muffin looks set and springs back when touched lightly. If additional cooking time is needed, microwave at 10 second intervals and retest. Do not overcook. Allow the muffin to cool in the mug for 1 minute.
5. Invert the muffin onto a serving plate and allow to cool for 1-2 minutes. Serve immediately with butter or store leftovers in an airtight container at room temperature for 1 day. This recipe makes 2 servings.
*To bake in the oven, divide batter into two greased muffin tins or ramekins and bake at 325-degree Fahrenheit for 16-18 minutes or until toothpick comes out clean when tested or muffins spring back when touched near the center.
|These muffins can be microwaved or baked in the oven. Both methods are equally delicious!|
Nutritional Information per 1/2 recipe: 143 calories, 6 g carbohydrate (1.7 g dietary fiber, 0.9 g sugars, 4 g sugar alcohols), 11.7 g total fat (4.9 g saturated fat, 0 g trans fat), 113 mg cholesterol, 173 mg sodium, 114.5 mg calcium, 88 mg potassium, 5 g protein. Net carbs per serving: 4.3 grams
Easy and Quick Cultured Butter: Mix together 2 tablespoons softened butter, 1 tablespoon kefir cheese (to make kefir cheese, click here) and 1/4 teaspoon honey. This probiotic-rich buttery spread is excellent on muffins, pancakes and waffles.
Recipes by Kathy Sheehan, copyright 2016
All rights reserved. Do not duplicate without author's permission.