5 Minute Blueberry Muffin

I’m BACK!

I know all of my (0) regular readers have been wondering what I’m up to. Here are some things I’ve been doing for the past 2 months:

-binge watching Riverdale

-writing Impractical Jokers fan fiction

-eating a lot of instant ramen (by choice)

-listening to Hot Dad’s entire discography and absolutely nothing else

So yeah, I’ve been really productive and like suuuper busy. #girlboss #bosswoman #changingtheworld #couchpotatopreneur

I also just returned from a lovely 8 day vegan tour of Scotland with Veg Jaunts and Journeys. A post on that is coming…or is it??

Anyway, here’s a 5 minute blueberry muffin you can make in your microwave. Top it with coconut cream or some vegan butter and serve it with a pot of tea if you’re fancy like me, or just eat the cake batter out of the bowl if you prefer. I can say from experience that both options are equally amazing.

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5 Minute Blueberry Muffin

makes 1 single-serving cake-muffin-thingy

ingredients

• 4 1/2 tbsp all-purpose flour

• 1/4 tsp baking powder

• 1/8 tsp salt

• 1 1/2 tbsp sugar

• 1 tbsp oil

• 1 tsp lemon juice

• 3 tbsp plant-based milk

• 2 tbsp fresh blueberries (frozen ones work too, but it may cook differently)

method

1. Combine the flour, baking powder, salt, and sugar, and mix well.

2. Add the oil, lemon juice, and milk, and mix until well combined. It doesn’t have to be perfectly smooth.

3. Gently stir in the blueberries.

4. Pour the batter into a microwave safe ramekin or mug.

5. Microwave for 2 minutes, then add 30 seconds if it seems under done. My microwave cooks this perfectly at exactly 2 minutes, 2:30 with frozen blueberries.