Almond Blueberry Mug Cake (Gluten Free, Single Serving)

Almond Blueberry Mug Cake (Gluten Free, Single Serving)




  • 3 tablespoons blanched almond flour

  • 1/2 Super Pop almond blueberry bar crumbled 

  • ⅛ teaspoon baking soda

  • ⅛ teaspoon salt

  • 1 tablespoon avocado oil or melted ghee

  • 1½ tablespoon maple syrup (or honey, coconut nectar)

  • ¼ teaspoon vanilla extract

  • 1 large egg

  • 2 tablespoons fresh blueberries or frozen (make sure thawed)


In a measuring cup, add the almond flour, baking soda, and salt. Whisk until uniform. Add the maple syrup, avocado oil, vanilla extract, egg, blueberries and whisk the batter until smooth. Add in the crumbled up Super Pop bar. Pour the batter into a microwave-safe mug…place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 2 minutes and 30 seconds. 

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