Ingredients
1 large egg
2 tablespoons almond flour
1 tablespoon vanilla protein powder
1 tablespoon maple syrup
¼ teaspoon baking powder
¼ teaspoon vanilla extract
Pinch of cinnamon (optional)
2 tablespoons fresh or frozen blueberries
Instructions
In a large microwave-safe mug, whisk the egg, maple syrup, and vanilla extract until smooth.
Add almond flour, protein powder, baking powder, and cinnamon. Stir until just combined.
Gently fold in the blueberries, being careful not to crush them.
Microwave on high for 70–90 seconds, depending on your microwave.
Let rest for 1–2 minutes to allow the cake to set.
Top with a dollop of Greek yogurt or almond butter and enjoy warm.
Notes
Use frozen blueberries straight from the freezer—no need to thaw.
Overmixing the batter may result in a dense cake; stir gently.
Use a 12–14 oz mug to prevent overflow.
Add lemon zest for a citrusy twist or a sprinkle of oats on top for a crumble-style finish.
- Prep Time: 1 minute
- Cook Time: 1–1.5 minutes
- Category: Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Gluten Free
