Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories342.3 kcal (17%)
Total Fat14.7 g (21%)
Carbs47.2 g (18%)
Sugars20.2 g (22%)
Protein7.3 g (15%)
Sodium379.5 mg (19%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
In a small bowl, whisk together the flour, oats, sugar, cinnamon, baking powder and salt. In a small measuring cup, whisk together the milk, oil and vanilla. Add the wet ingredients to the dry ingredients and mix with a fork until moistened. Stir in the blueberries.
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Step 2
Spoon the batter into a 12–16-ounce (450–473ml) mug. Sprinkle the top with nuts. Microwave on high until the cake has expanded and is firm to the touch, 1 1/2–2 minutes, depending on the wattage of your microwave. Watch closely and do not overcook. Add time in 10-second intervals if the muffin is not done. The muffin will puff up at first, but deflate as it cools.
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View on Blueberry Breakfast Mug Cake
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Notes
28 liked
8 disliked
Easy
Delicious
Under 30 minutes
Sweet
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