gluten-free blueberry-yuzu mug muffins

I honestly can't remember now where I got the idea to make mug muffins in the first place, but somewhere online--um, do you know? {Nobody knows.}

So anyway, I've been riffing on microwave mug muffins in my ovenless kitchen for many months now.

And yuzu fruit is my favorite lately--I use it on fish, in sauteed greens, in desserts. You name it, it's got yuzu in it. (My preciouses.)

You'll need:

• a greased mug
• a beaten egg
• 3 T. almond flour
• 1/4 t. each cinnamon and powdered ginger
• a dash of nutmeg
• 1 T. melted butter
• a spoon of honey and maybe a sprinkle of dehydrated 100% maple syrup flakes, if you have a Canadian friend who shares (luckily I do)
• a splash of vanilla extract
• a pinch each of salt and baking powder
• 1 t. yuzu juice
• 1/4 cup frozen blueberries

Do this:

Using a wire whisk, beat all the ingredients together, then stir in the blueberries at the end with a spoon. 

Microwave a couple of minutes, and presto! Pour on your favorite kind of milk (I use soy or almond), then spoon into your gob. Yummeroony. Blueberries and citrus just go crazy together.