Skip to main content

Blueberry Bombe for Breakfast - cooked in a Cup - in 60 seconds!

It’s a Muffin - in a Cup - in 60 seconds!

 Gluten+Grain+Dairy+Sugar Free and Low Carb, of course!

You gotta make this…it’s a no-grainer!

Here is another itty bitty cake made for two, in the microwave, in just 60 seconds. I did not cut this one in half and share it, but if I were making this for a tea time snack, I might have shown more restraint and portioned it in two.

This recipe is an easy adaptation of my NUTTY CHOC-CHIP CAPPUCINO MUFFIN except this time I wanted to use up some left over blueberries. So I kept the nuts and added the blueberries and some lemon zest. So refreshing and very moist - just what a girl needs with her morning tea. I mean, how awesome that I get to have cake for breakfast, and call it healthy? [Blueberries make it healthy, don’t they? And almonds? Of course!] Best of all its super filling, and without the sugar rush-crash-craziness.

You can choose your own nut combination, I love nuts so I add a lot, mixed and raw in this recipe. 

The cream I sploshed on top is dairy free Orley Whip which has zero carbs or sugars added, and it’s much easier on my tummy. Some Greek Yoghurt would also be really good, or you could use whipped coconut cream (heavenly, by the way) or regular cream from the cow. Whip it up with vanilla, sweeten with a little Stevia, or leave it plain... In fact, this muffin is so super moist, it really doesn't need much adornment at all.

Lets get cracking, it only takes a minute!


  • 2 Tbsp Butter or Coconut Oil
  • ½ tsp Vanilla Extract (use the good stuff, or leave it out)
  • 1 large Egg
  • 2 Tbsp of Almond Meal (or Walnut Meal - delish)
  • 1 Tbsp of Flax Meal (flax seeds ground in coffee grinder)
  • 1 tsp Coconut Flour
  • Scant pinch of Salt (I use ground Himalayan)
  • 1 - 2 Tbsp sugar replacement (I use Xylitol) to taste
  • ½ tsp Baking Powder (make your own Aluminium-Free baking powder HERE)
  • ¼ cup Blueberries
  • ¼ cup Nuts of your choice, roughly chopped (I used Pecan today)
  • Zest of an unwaxed lemon
  • Whipped cream or Greek yoghurt, to serve (I used Orley Whip sweetened with stevia drops), Optional.


Melt your Butter or Coconut Oil in your mug in the microwave for 20 or so seconds. Swirl it around the cup to help prevent sticking.

Add all the wet ingredients and mix well with a fork.

Add all the dry ingredients and mix well (make sure the baking powder is evenly sprinkled and distributed).

Lastly, gently stir in the zest, blueberries and nuts. 
Microwave on full power for one minute. Check if cooked. Add another ten seconds if necessary. Do not over cook, as it will continue to cook/set when resting.

Allow to stand for a minute then remove from the mug before adding your dollop of cream or Greek yoghurt and some sprinkled blueberries on top for pretty presentation… OR, dollop cream straight into your mug and devour without sharing!

[If you don’t have a microwave, scoop into two ramekins and bake at 180 degrees C for about 18 - 22 minutes]

That's it. Now go. Bake.

Much love and gratitude and happy nibblingxox


Popular posts from this blog

Itty Bitty Chocolate Mini Cakes - in a cup - in 60 seconds!

Here's my little itty-bitty chocolate cake, baked in a cup, and in 60 seconds!

Nut-free. Gluten-free. Grain-free. Sugar-free. Low-carb. Dairy free options.
Afternoon tea-and-cake just got REAL, people. Real quick. Real easy. And Real healthy too. You cant even call this a cheat meal (although it tastes like a sneaky, naughty cheat) because it’s all within the rules of eating low carb, gluten free, sugar free and therefore healthy, right?)

This makes four ½ cup ramekins. It’s coconut flour based (although not 'coconutty' in flavour at all) and quite filling. I’ve been known to make a bigger one for me (all in the name of science, of course) and, well, let’s just say my eyes were bigger than my tummy. For an afternoon snack, with an espresso or cup of tea, a small ramekin is perfect (and then you have one left for tomorrow, and the next day too).
Now, because I made these on a random Monday afternoon after picking up my brood from gymnastics, I didn’t have the time, nor inclinat…

Best Pouring Custard... like, ever! (Sugar free, Dairy free)

If you are like me, and your gut gets into a knot at the very site of cream or too much milk, then this recipe is for you, baby!

Or, if you can handle dairy (which is annoying), but you have a cold or a chesty cough and you don't want to exacerbate your symptoms, then this warm, soft and velvety custard is just the thing to make you feel so much better. 

When warm, it is the consistency of pouring cream, perfect for drizzling over Christmas pudding or over my low carb and nut free Quickest Chocolate Mini Cakes.

Here you can see it thickened beautifully in the fridge by the next day.
If you can tolerate butter, I have added it in at the end, but this is not necessary. It does, I find, help to mellow out the coconut cream. Now I actually lurve all things coconut, in all its beautiful variations, but in custard I'm looking for a softer, more VANILLA flavour... and, by Jove, I think I've done it!
This will now be my go-to recipe for all things custard related, and can be pimped and…

Rendered Beef Tallow. Oh dear, Im turning into Martha Stewart!

I've just rendered my very own, highest grade, beef tallow...  and made my Victorian Great Grandmother, Grace, very proud. In case you didn’t know, Tallow is beef FAT, in the same way that Lard is pig fat and Duck Fat is, well um... duck fat. I’m lucky enough to be friends with an awesome woman who just happens to supply local Cape Town restaurants with the most amazing Wagyu beef (gold mine as friends go, right?) For those of you who are not yet familiar with this wonder-of- nature, it is a breed of cattle that originates in Japan where it is known as ‘Kobe beef’. Kobe Beef is Wagyu [pronounced ‘wag-you’] that comes from the Kobe region in Japan. Here they are regarded as a national treasure (it’s that good) and for many years only the Emporor, his family and his Samurai could eat Wagyu beef. It is rumoured that they fed these treasured beasts a strict diet, including beer, and washed them with the Japanese rice wine, Sake, spat by monks (yes, spat on, with sake, by monks – how del…