Turn off the oven and put away the pots and pans — you don’t need to be a pastry chef extraordinaire to make this delicious blueberry crumble recipe. All you need is a microwave and a mug! Packed with antioxidant-rich berries and a crunchy oat topping, this single serving dessert can be prepared in under 10 minutes. Unlike a traditional crumble, we used sugar sparingly and swapped coconut oil for butter. (Healthier substitutions for the win!) And the payoff is in the pudding: You’ll have a go-to gluten– and dairy-free mug cake that you’ll want to make over and over. In moderation of course.
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Blueberry Crumble Mug Cake Recipe
Per mug, no ice cream:
- 218 cal
- 8 g fat (6 g sat)
- 36 g carbs
- 2 mg sodium
- 7 g fiber
- 6 g sugar
- 4 g protein
Prep time: 8 minutes
Cook time: 2 minutes
3/4 cup mixed berries (blueberries, raspberries or blackberries)
1/2 teaspoon sugar or other sweetener
1/2 teaspoon lemon juice
2 tablespoons rolled oats
1 tablespoon gluten-free flour (or regular flour)
1/2 teaspoon cinnamon
1/2 tablespoon coconut oil, melted
Frozen yogurt or ice cream, optional
- In a bowl, toss the berries with sugar and lemon juice. Fill a microwave-proof mug to just below the rim with berries (the amount of berries may vary depending on the size of your mug).
- Microwave the mug for approximately 45 seconds until the berries become tender and the sauce begins to thicken. Watch it closely to make sure it doesn’t boil over!
- In another bowl, stir together the oats, flour, cinnamon and coconut oil. Spoon the mixture on top of the berries and microwave the mug for another 30 to 45 seconds.
- Serve with a scoop of ice cream or frozen yogurt if desired.
For more recipes from Carmen, visit everylastbite.com.