This delicious wild blueberry mug cake is made in just under 5 minutes from start to finish! Low-carb, ketogenic, paleo, sugar-free, vegetarian.
Are wild blueberries any better than conventional?
In my opinion, wild blueberries taste MUCH richer and more flavorful than regular blueberries. They also freeze much better, and from what I’ve researched, are more healthy for you as well.
We are all aware of the numerous benefits of blueberries, particularly that they are super high in antioxidants, rich in vitamins and micro-nutrients, and can help to treat and reverse some chronic health conditions.
But did you know that wild blueberries are all those things, AND are an even more potent source of antioxidants? It’s true! They have even more antioxidants than cranberries, which are commonly known for being the top antioxidant-containing berry!
Wild blueberries are not bred for size, sweetness and their ability to be transported efficiently to the grocery store. Any chance I get to eating more natural is an opportunity I will take!
I have found them in the frozen aisle of many grocery stores right next to the other frozen fruit.
Yum, I love easy breakfasts, let’s make one!
First, you’ll want to gather your ingredients. To make it, you’ll need coconut oil or butter, coconut flour, one room temperature egg, cinnamon and vanilla bean powder or vanilla extract, sweetener of your choice and of course blueberries!
Start by melting the coconut oil or butter in a mug or small ramekin. Add in coconut flour and sweetener and mix until there are no clumps. Add in the egg and mix well with a fork until the batter is smooth.
Add in the vanilla and cinnamon, and top with as many blueberries as your heart desires. Either fresh or frozen work, but I do prefer wild blueberries as I mentioned above, and I’ve only been able to find them frozen.
Microwave for 90 seconds to two minutes. If using fresh berries, 90 seconds is likely enough. If using frozen, two minutes is probably best. Check to make sure it is cooked in the middle before consuming.
Different containers may require different cook times depending on the shape, size, material and microwave power.
Do mug cakes made in mugs or ramekins take longer to cook?
I’ve found that mugs take longer to cook than ramekins. There is something about the tall and narrow shape that seems to cook slower than a short and wide ramekin-style container.
That could just be my microwave though, so you’ll have to test out a few different containers and times until you find what works for you!
Can I make these ahead and freeze them?
I don’t recommend this, unfortunately. They just don’t reheat as well, and are better off being cooked and eaten right away.
You will also love these other mug cake recipes!
Wild Blueberry Mug Cake (Low-Carb, Paleo)
- 1 tablespoon coconut oil or butter, melted
- 1 tablespoon coconut flour I like the Arrowhead Mills brand
- 1 teaspoon sweetener
- 1 egg, room temperature
- pinch vanilla bean powder and cinnamon
- Handful frozen wild blueberries or regular blueberries if you can't find wild ones
- Mix melted coconut oil or butter, coconut flour and sweetener together in a microwave-safe mug or ramekin.
- Crack one egg into the mixture. Room temperature is best, to prevent the coconut oil from re-solidifying.
- Mix in a pinch of vanilla bean powder, and the wild blueberries. Stir until blueberries are well-incorporated.
- Microwave for 90 seconds to 2 minutes, or until cooked. If using frozen blueberries, 2 minutes or even a little longer may be necessary. Be sure to check that it is cooked in the middle before consuming.