Here's another quick and easy weekend breakfast treat for you. 90 second microwave blueberry muffin cake with a crunchy, sweet streusel topping.
I've tried quite a few of these microwave muffin recipes and this is the best one I've found by far. I think it's the streusel topping that really makes it, of course it doesn't hurt that there's only minimal washing up. An instant favourite.
Ingredients for Quick and Easy Microwave Blueberry Muffin Mug Cakes (makes a single serving):
4 tablespoons plain flour,
2 tablespoons granulated sugar,
1/4 teaspoon baking powder,
3 tablespoons milk,
1 tablespoons vegetable oil,
10 - 15 blueberries.
Streusel topping (enough for 2/3 mug cakes according to taste).
1 tablespoon cold butter,
2 tablespoons plain flour,
1 1/2 tablespoons light brown sugar.
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1. To make the streusel topping rub the cold butter, flour and brown sugar together to form breadcrumbs.
2. Use a fork to mix the flour, granulated sugar, baking powder, milk and vegetable oil together in a mug until smooth.
3. Add the blueberries and stir gently. The blueberries should float to the top.
4. Sprinkle on the streusel topping according to taste.
5. Microwave for 1-2 minutes depending on microwave.
6. Enjoy immediately.
A few tips and tricks.
Make sure the butter, flour and sugar are fully combined in the streusel topping and a fine breadcrumb texture. Any lumps of butter will melt and pool leaving your crunchy top soggy.
To measure the butter I found it easier to cut the butter up into little pieces and then fill the tablespoon with the pieces.
I wouldn't recommend adding more than 15 blueberries to each mug muffin. I found 10-15 to be a good muffin to blueberry ratio, any more and the muffin becomes less muffin and more hot, gooey blueberry mess. Not good.
Be careful not to over microwave your muffin as it can become chewy and rubbery. My microwave is 850w and 1 minute 30 was exactly right but you may need to adjust and experiment depending on your own microwave.
I hope you like it as much as I do.