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Blueberry lemon muffin mug cake

Prep Time 10 minutes
Cook Time 5 minutes
Servings 1
Calories 597 kcal
Author Vega

Ingredients

  • 4 tbsp gluten-free flour
  • 2 tbsp Vanilla Vega Clean Protein
  • 1 tbsp caster sugar
  • 1/2 tsp gluten-free baking powder
  • 1/4 tsp bicarbonate of soda
  • 4 tbsp unsweetened almond drink or plant-based drink of choice
  • 2 tsp rapeseed or sunflower oil
  • 1/4 tsp lemon juice
  • a handful of frozen blueberries
  • optional topping: blueberries, sprinkle of sugar, lemon zest

Instructions

  1. In a microwave-safe mug, mix the flour, sugar, Vega® Clean Protein, sugar, baking powder and bicarbonate of soda. Add the almond drink, oil and lemon juice, stirring until combined. Fold in the blueberries.

  2. Microwave for 2-4 minutes. Start at 2 minutes and add 30-second increments until it’s slightly spongy, but not doughy. Allow to cool.

  3. Optional: Top with blueberries, a dash of sugar and lemon zest.

Nutrition Facts
Blueberry lemon muffin mug cake
Amount Per Serving
Calories 597
* Percent Daily Values are based on a 2000 calorie diet.