When I started deciding what to do for Breakfast Ideas Mondays this week, I knew I wanted to do something that would be a great idea for Mothers’ Day. A Blueberry Muffin in a Teacup, done in the microwave, just seems so perfect. It is pretty and tastes delightful and, at the same time, is simple enough that an child could do it for his or her own mother. In fact, even a very young child could make it with a little supervision.
This recipe would also be great anytime you want a quick, sweet breakfast or snack without a lot of leftovers to munch on later. Sometimes you just need something sweet and you know if you make a dozen, you will eat a dozen, but if you only make one, then there is just one to eat.
Before you get started: Make sure you have a microwavable teacup that holds 10 oz. or more. If you are helping a young child, remember you will have to help him or her with the measuring. And, when your muffin is done, BE CAREFUL, because the cup will be very hot. If you are helping a young child, please remove it from the microwave for him or her.
I adapted this recipe from the Single Serving Blueberry Muffin recipe I found at What’s Cooking Love who adapted it from the Blueberry Muffin for One recipe at Chocolate Cover Katie. My muffin is definitely not overly healthy, but it is meant to be very quick, very easy, and very good, and it is all of those.
Blueberry Muffin in a Teacup
Yield: 1 large serving – You could probably share it.
2 Tbsp. butter
2 Tbsp. sugar
6 Tbsp. self-rising flour (You can also use all-purpose and add baking powder and salt, but I’m going for easy here.)
1/2 tsp. vanilla
3 Tbsp. milk
1 Tbsp. blueberries
Put the butter in the bottom of the teacup. Microwave for 20 seconds. The butter will not be completely melted yet. Take a fork and move the solid piece of butter all around to cup to butter the cup so that the muffin won’t stick. Microwave the butter for another 20 seconds or until completely melted. Add the remaining ingredients, except the blue berries and stir with a fork until all of the ingredients are moistened. Don’t try to get all the lumps smooth because doing so will make your muffin tough. Add the blueberries and stir to evenly distribute. It is better to have a few at least close to the top because they will sink a bit as they cook. Cook in the microwave on high for 2 minutes or until done. Remove carefully from the microwave. The teacup will be very hot. Serve while warm.
This recipe was linked up on Foodie Friends Friday.