Blueberry Muffin in a cup

 

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 blueberries, 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.