Whole Wheat Blueberry Lemon Muffin in a Mug

Show of hands: who finds those massive (see also: the size of your face) Otis Spunkmeyer muffins practically irresistable? You can’t see me, but I’m waving my hands wildly in the air. I know they’re not good for you, but those moist and crumbly and almost-too-sweet muffins are just so good. Have I told you guys that I love chicken Ramen noodles too? I have them about once a year, but I don’t take it for granted. SO GOOD.

 

Anyway, those muffins. When we were growing up and didn’t know how horrible they are for you to eat on the regular we would buy a massive package at Sam’s Club and have one every morning for breakfast. I always loved the blueberry and chocolate (duh) versions because HELLO THEY TASTE LIKE DESSERT. It was probably the most sugar-laden thing we ever ate at our house growing up!

These days I love baking with my boys, but the reality is that if we make an entire batch of muffins I’ll likely eat about 2/3 of the results the first day. There’s not much better than freshly baked muffins, still a little warm from the oven and smeared with butter. I pretend I’m just showing the kids that women can have a healthy appetite too, but the reality is that I just can’t stop. It’s too good!

That’s why this one-serving version is just perfect for me. I can make a muffin for each of us with no fear of overindulgence on my part. Plus the kids think it’s fun they each get their own cup with a muffin inside – bonus mom points!

 

I should say this – this muffin is not entirely whole wheat. I tried it with all whole wheat flour and the results tasted too much like raw wheat to be enjoyable. I found that the half and half mixture of whole wheat flour and all purpose flour is perfect for creating a hearty but tender muffin without too much raw wheat flavor. I’ve also made this with maple syrup in lieu of honey, but I find that honey is a little sweeter so I tend to prefer it. Finally, you can certainly use frozen blueberries, but I like fresh best. If you do use frozen see if you can find frozen wild blueberries – they’re smaller and sweeter!

 

I hope you guys enjoy this lovely recipe!

WHOLE WHEAT BLUEBERRY LEMON MUFFIN IN A MUG

Serves 1

 

Ingredients:

• 2 tablespoons whole wheat pastry flour
• 2 tablespoons all purpose flour, plus 1/2 teaspoon extra
• 1 tablespoon honey
• 1 tablespoon melted butter
• 1/8 teaspoon baking powder
• 2 tablespoons milk
• 1/4 blueberries (fresh or frozen both work, but fresh yields the best results)
• 1/2 tsp lemon zest

Directions:

1. Combine all of the ingredients except the 1/2 teaspoon of all purpose flour and blueberries in a large mug and stir to combine.
2. Pour the blueberries into and sprinkle with the remaining flour.
3. Gently toss the blueberries lightly with the flour on top of the batter, then stir in until just combined.
4. Microwave on high for 75-90 seconds, until the top no longer looks like wet batter but is just cooked.
5. Let cool 2-3 minutes before serving; extra honey on top is never a bad thing!
6. Enjoy!