Blueberry Crumble Muffin Mug Cake
This single-serve blueberry muffin mug cake is fluffy, high-protein, and filled with a molten center—plus a cinnamon-oat crumble topping that takes it to bakery status.
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SERVINGS: 1 mug
Ingredients
Muffin Base:
- 3 tbsp oat flour
- 1 tbsp protein powder vanilla or unflavored
- 1 tbsp maple syrup
- 1 egg
- 2 tbsp milk any kind
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of salt
- 2 tbsp fresh or frozen blueberries
- 1 tbsp Greek yogurt or almond butter for the molten center
Crumble Topping:
- 1 tbsp oat flour
- 1/2 tsp coconut oil or butter softened
- 1/2 tsp maple syrup
- Pinch of cinnamon
Instructions
Enable step-by-step mode- In a mug or small bowl, whisk together egg, milk, maple syrup, and vanilla.
- Stir in oat flour, protein powder, baking powder, and salt until just combined.
- Fold in blueberries, then pour half the batter into a greased mug or ramekin (6–8 oz).
- Add the Greek yogurt or almond butter in the center, then top with remaining batter.
- In a separate bowl, mix crumble topping ingredients until crumbly and sandy. Sprinkle on top.
To Microwave:
- Cook for 60–70 seconds, until the top is set but center is still soft. Let cool for 1 minute.
To Bake:
- Bake at 350°F for 18–22 minutes, until golden and just set. Cool for 5 minutes before eating.