This Blueberry Muffin Almond Flour Mug Cake is grain free (meaning it's inherently gluten free, too!) and refined sugar free. You could even make it dairy-free by using dairy-free butter and milk. In an experimental season of life where I'm reducing grains and sugar, it has become my go-to quick fix when I need something a touch sweet. It's so fluffy and delicious for only being almond flour!
This Blueberry Muffin Mug Cake makes the perfect breakfast, afternoon snack, or dessert. If you wanted to switch it up, you can swap the blueberries for other fruits, such as raspberries, blackberries, chopped strawberries, or even chocolate chips.
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Looking for More Gluten Free Recipes?
(I'm new to testing grain-free and refined sugar free recipes, but I'll add them here as I upload more.)
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Tips for Making the Best Almond Flour Mug Cake:
- Stir really well before microwaving to make sure there are no dry spots on the bottom or unincorporated egg. I prefer to use a mini whisk.
- Almond flour requires egg to rise—do not remove or substitute.
- Be sure to heat the mug cake until cooked through the middle. I recommend starting with 75-90 seconds, but my microwave takes a full 1 minute and 50 seconds.
- The blueberries will sink to the bottom of the mug. Add more to the top if you like.
- Swap the fruit with raspberries, blackberries, cherries, chopped strawberries, or chocolate chips to experiment with different flavor combinations. Wetter fruits, such as mango or peaches, may impact the way the cake cooks.
Ingredients for Blueberry Muffin Almond Flour Mug Cake:
- Finely Sifted Almond Flour. I use Blue Diamond—I get a big bag from Sam's Club.
- Baking powder
- Unsalted butter; use dairy-free butter for DF
- Milk; use a neutral plant-based milk such as almond, oat, etc. for DF
- Honey, or maple syrup
- Pure vanilla extract
- Salt
- Blueberries, fresh or frozen. I used frozen because it's what I had on hand. No need to thaw.
Blueberry Muffin Gluten Free Mug Cake Recipe:
- Melt the butter for 20-30 seconds (or until completely melted) in an oversized mug. Remove and set on a hot pad.
- Add the almond flour, baking powder, salt, milk, honey, and vanilla extract to the mug. Use a mini whisk or fork to stir really well, until no flour clumps remain.
- Add in the egg. Whisk vigorously until completely incorporated.
- Stir in the blueberries.
- Heat in the microwave for 60-90 seconds, or until completely set in the middle. **My microwave takes a full 1 minute and 50 seconds.
- Allow to cool 60 seconds before digging in. Enjoy warm! Optional: Top with more blueberries and/or whipped cream.
Equipment
You only need basic kitchen tools to make this Almond Flour Mug Cake. I recommend:
- An oversized mug between 12 to 15 oz. This just allows the cake enough room to rise. It tends to rise as it cooks, and then falls back down some into the mug.
- A mini whisk is ideal when making mug cakes since it really gets into the rounded edges.
- Pot holders are always necessary for mug cakes because the bottoms get real hot.
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Korean Beef Bowls | Lunch Bowls | Easy Dinner
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Yield: 6 bowls
Ground beef (or turkey or pork) is browned, then coated in a homemade Korean-inspired sauce, served with jasmine rice and an Asian pickled slaw, and topped with green onions and sesame seeds.
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Equipment
- Dutch oven or
Ingredients
For the Korean Beef Bowls:
(bowls)
- 2 lbs ground beef, turkey, or pork
- 2 cups uncooked jasmine rice
- 1 tablespoon neutral cooking oil such as vegetable oil, avocado oil, etc.
- sliced green onions
- sprinkle of sesame seeds
(sauce)
- ½ cup soy sauce or tamari Be sure it's gluten-free if dining GF
- ⅓ cup honey
- 1 tablespoon rice vinegar
- 4 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon fresh ginger peeled and zested
- ¼ teaspoon crushed red pepper flakes
- 2 green onions sliced
- (cornstarch slurry: 1 tablespoon cornstarch + 2 tablespoon water)
For the Asian Pickled Slaw:
- 1 large cucumber thinly sliced
- 3 carrots julienned
- 3 tablespoon fresh cilantro minced
- ½ teaspoon ground ginger or additional fresh minced ginger
- ¼ cup rice vinegar
- 4 teaspoon soy sauce or tamari
- 1 tablespoon neutral flavored oil like vegetable oil, avocado oil, etc.
- 2 teaspoon honey
- 1 teaspoon sesame oil
- 2 teaspoon sesame seeds
- ¼ teaspoon crushed red pepper flakes
Instructions
For the Asian Pickled Slaw:
- In a medium-sized mixing bowl, add the oil, rice vinegar, soy sauce, sesame oil, honey, ginger, crushed red pepper flakes, minced cilantro, and sesame seeds. Whisk until well-combined.
- Slice the cucumber into thin slices and julienne the carrots; place into the mixing bowl.
- Toss to combine, completely coating the cucumber and carrots in the dressing.
- Cover and chill for at-least 30 minutes, or preferably between two hours-to-overnight to allow the flavors to meld.
For the Korean Ground Beef:
- Add all of the ingredients for the sauce to a small bowl; whisk until combined. Set aside.
- Prepare rice according to package directions.
- Meanwhile, heat a Dutch oven or large nonstick wok over medium-high heat along with one tablespoon of oil. Once the oil is shiny, add the ground beef. Salt and pepper it lightly.
- Brown the meat, stirring and breaking it up frequently, until there is no longer any pink. Using a slotted spoon, remove the ground beef from the pot and set onto a plate lined with paper towels. Drain the grease, and then return the ground beef to the pot over medium-low.
- Add the sauce ingredients to the pot with the beef, and stir until well distributed. Cook until the sauce bubbles and thickens, about 3 to 4 minutes.
- Serve the ground beef hot over top of the rice with a side of the Asian pickled slaw. Top with additional sliced green onion and sesame seeds.
- Enjoy!
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