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Ever want just one blueberry muffin? You’re in the right place.
If you bake a lot, you know the pain of trying not to eat everything yourself. I often give things away, but I also eat a lot more cookies, bread, and pie than a person reasonably should. It’s rough.
So mug cakes and things like that are my friends. Problem is, a lot of mug cakes try to use the standard ingredient list — butter, flour, egg, sugar — and it doesn’t work. Mostly because of the egg — one egg works in a muffin recipe that will make a dozen muffins. Try the same thing for a single serving and you’ve got a rubbery, eggy, mess. Eggs do have a purpose in baking, but not in single-serving things. It’s all about balance and it would be pretty tedious to measure 1/12 of an egg.
Therefore, the egg has got to go. What will replace it you ask? I’ve used self-rising flour and seltzer water in the past with success, so that’s what I tried here. I kept the self-rising flour, but let go of the seltzer. Not because it was bad, but because it didn’t add much in this case. No need to grab an extra ingredient if you don’t have to. Not for one blueberry muffin anyway.
This single blueberry muffin uses butter, sugar, flour, and vanilla and is done in 2 minutes. Don’t mess with the time or setting — cook it on high for 2 minutes.
You can also use whatever berries you have. I’ve used raspberries, chopped up strawberries, and blackberries with much success. Also, use a bigger mug than you think. This will rise in the microwave, and then fall after you take it out. Let it cool for a few minutes, because, let me tell, molten berries don’t go down easy.
One Blueberry Muffin
If you ever just want one blueberry muffin, you’re in luck with this quick and easy blueberry mug cake. In less than 5 minutes, you’re done.