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Blueberry Lemon Mug Muffins
Recipes
Blueberry Lemon Mug Muffins
4 servings
10 minutes total

Ingredients

  • 1 cup all-purpose baking mix
  • 1 (5.3 oz) carton whole milk lemon (or vanilla) Greek yogurt
  • 2 large eggs (or ½ cup egg substitute)
  • 1 cup fresh blueberries
  • 1 (2 oz) packet vanilla pecan (or maple) instant oatmeal
  • 2 tablespoons unsalted butter

Steps

    1. Whisk baking mix, yogurt, and eggs until just combined. Stir in blueberries; divide batter among 4 (12 oz) ceramic coffee mugs. Combine oatmeal and butter until mixture resembles coarse crumbs; top mugs evenly with mixture.
    2. Microwave each mug individually on HIGH 1–1 ½ minutes until center is 160°F and muffin pulls slightly away from sides of mug (microwave ovens may vary). Let stand to cool 1 minute before serving.
    Caution: Mugs will be hot; touch only by handles.
Other Preparation Methods
    • Baking: Preheat oven to 350°F. Coat 24 cup mini muffin pan with spray. Fill each cup ¾ full; sprinkle with remaining oatmeal mixture. Bake 8–10 minutes or until set. Let stand 10 minutes before serving.

Amount per ¼ recipe serving: Calories 320, Total Fat 14g, Sat Fat 6g, Trans Fat 1g, Chol 110mg, Sodium 440mg, Total Carb 42g, Fiber 3g, Sugars 14g, Protein 10g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%