Blueberry Lemon Mug Muffin (Quick!)
October 11, 2022 Andrea Wyckoff
This Blueberry Lemon Mug Muffin instantly satisfies cravings for something carb-like and sweet. You can serve this with a drizzle of maple syrup or a dollup of coconut whipped cream. Check recipe notes for special dietary needs.
Ingredients
| almond flour | 3 tbsp | |
| egg (*see recipe notes) | 1 | |
| maple syrup (or honey) | 1 tbsp | |
| baking soda | ⅛ tsp | |
| lemon juice (*see recipe notes) | 1 tsp | |
| lemon zest (*see recipe notes) | from ½ a lemon | |
| sea salt | tiny pinch | |
| blueberries (fresh) | 3 tbsp |
Directions:
- Mix ingredients together in a mug, in the order they are listed.
- Microwave on high for 90 seconds (or up to 2 minutes, depending on the microwave)
- Serve with a drizzle of maple syrup, a pat of butter, or whipped coconut cream.
Recipe Notes:
- SCD + GAPS: use honey to sweeten.
- This ecipe will work with only 1 egg yolk if egg whites are not tolerated.
- You can choose to omit lemon juice and zest.
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