Blueberry muffin cobbler recipe
If you can’t wait for dessert, try this brilliant microwave blueberry creation. It’s ready in 5 minutes and all you need is a mug. A super easy, quick and fruity mug cake recipe when you're in need of a speedy treat.
See method- Serves 1
- 2 mins to prepare and 3 mins to cook, plus cooling
- 378 calories / serving
Ingredients
- 85g blueberries (roughly half a mug)
- ½ lemon, juiced
- 1 tbsp butter or sunflower oil spread
- 1 tbsp maple syrup or honey
- 4 tbsp self-raising flour
- 1 tbsp milk
- pinch flaked almonds
- small scoop vanilla ice cream, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1600kJ 378.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 69.9gProtein 6.7gFibre 5.4g
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Method
- Put the blueberries in a microwaveproof mug and stir in the lemon juice. In another microwave-proof mug, microwave the butter on low to melt. Mix in the syrup or honey, then the flour, until smooth. Stir in the milk.
- Spoon the cobbler mix on top of the berries, then scatter with the almonds. Microwave on medium for 3 mins, until puffed up. Leave to cool for 2 mins, then top with the ice cream.
- Cook's tip: Cover your microwave plate with a sheet of kitchen paper to catch any spills, as the blueberries will release some juice as they cook.
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