Blueberry Muffin Mug Cake: (gluten-free version below)

¼ cup unbleached all-purpose flour
¼ teaspoon baking powder
pinch of salt
1½ tablespoons sugar, coconut sugar or 1 tablespoon honey or maple syrup
2 tablespoons almond milk (or other milk of choice)
1 tablespoon oil (I use avocado oil or melted coconut oil)
¼ teaspoon vanilla extract
2–3 tablespoons frozen blueberries

Gluten-Free Blueberry Muffin Mug Cake:

2 tablespoons gluten-free all-purpose blend (I used Bob's Red Mill 1 to 1 baking flour, in blue bag)
2 tablespoons superfine blanched almond flour
¼ teaspoon baking powder
pinch of salt
1½ tablespoons sugar, coconut sugar or 1 tablespoon honey or maple syrup
2 tablespoons almond milk (or other milk of choice)
½ tablespoon oil (I use avocado oil or melted coconut oil)
¼ teaspoon vanilla extract
2–3 tablespoons frozen blueberries