QUICK AND EASY MICROWAVE BLUEBERRY MUFFIN MUG CAKES.

Here's another quick and easy weekend breakfast treat for you. 90 second microwave blueberry muffin cake with a crunchy, sweet streusel topping.

I've tried quite a few of these microwave muffin recipes and this is the best one I've found by far. I think it's the streusel topping that really makes it, of course it doesn't hurt that there's only minimal washing up. An instant favourite.

Ingredients for Quick and Easy Microwave Blueberry Muffin Mug Cakes (makes a single serving):

4 tablespoons plain flour,

2 tablespoons granulated sugar,

1/4 teaspoon baking powder,

3 tablespoons milk,

1 tablespoons vegetable oil,

10 - 15 blueberries.

Streusel topping (enough for 2/3 mug cakes according to taste).

1 tablespoon cold butter,

2 tablespoons plain flour,

1 1/2 tablespoons light brown sugar.

recipe found here, adapted from Mug Cakes, Mimi Sinclair.*

*This is an affiliate link. If you purchase through it I receive a small commission.

1. To make the streusel topping rub the cold butter, flour and brown sugar together to form breadcrumbs.

2. Use a fork to mix the flour, granulated sugar, baking powder, milk and vegetable oil together in a mug until smooth.

3. Add the blueberries and stir gently. The blueberries should float to the top.

4. Sprinkle on the streusel topping according to taste.

5. Microwave for 1-2 minutes depending on microwave.

6. Enjoy immediately.

A few tips and tricks.

Make sure the butter, flour and sugar are fully combined in the streusel topping and a fine breadcrumb texture. Any lumps of butter will melt and pool leaving your crunchy top soggy.

To measure the butter I found it easier to cut the butter up into little pieces and then fill the tablespoon with the pieces.

I wouldn't recommend adding more than 15 blueberries to each mug muffin. I found 10-15 to be a good muffin to blueberry ratio, any more and the muffin becomes less muffin and more hot, gooey blueberry mess. Not good.

Be careful not to over microwave your muffin as it can become chewy and rubbery. My microwave is 850w and 1 minute 30 was exactly right but you may need to adjust and experiment depending on your own microwave.

I hope you like it as much as I do.

You can find my chocolate nutella microwave mug cake here and my other sweet and savoury treats here.

CHOCOLATE NUTELLA MUG CAKES.

Chocolate Nutella Mug Cakes.

Chocolate Nutella mug cakes you bake in the microwave in 2 minutes? Yes, please.

Have you tried making a microwave mug cake before? I've made a few of them in my time but none of them have turned out to be as good as this one. It's delicious and moist and has the added bonus of leaving behind only minimal washing up. All you need is a tablespoon, a mug and a fork and you're all set. Of course if you want to be a bit fancier and don't mind the extra dishes you can spray your mug with some non-stick cooking spray first and turn your finished cake out onto a plate.

If you're looking for a quick and easy sweet treat I can recommend giving this one a go.

Ingredients needed for Chocolate Nutella Mug Cakes (makes 1 large or 2 small servings depending on the mug).

3 tablespoons of Nutella,

4 tablespoons of sugar,

3 tablespoons vegetable oil,

1 medium egg,

3 tablespoons of semi-skimmed milk,

3 tablespoons of cocoa powder,

4 tablespoons self-raising flour.

1. Add the Nutella, sugar, vegetable oil ,egg, milk, cocoa and flour in this order to the mug. If you want to turn your cake out spray some non-stick cooking spray into the mug before adding any ingredients.

2. Whisk with a fork until all the ingredients are combined. The mixture should have the consistency of a thick milkshake.

3. Microwave for around 2 minutes. This will depend on your microwave and how moist you like your cake.

The first time I made this I popped it in the microwave for 1 minute 45 seconds and the cake was still uncooked at the bottom. The next time I microwaved it for 2 minutes and it turned out perfectly. You may need to adjust the time depending on the size of your mug and the power of your microwave.

4. Dust with icing sugar or top with cream and enjoy.

I'm thinking of trying this snickerdoodle mug cake next and maybe this chocolate peanut butter one. They both look so good. I've definitely been bitten by the 2-minute mug cake bug.

Want more? You can find my other recipes you might want to check out my Quick and Easy Microwave Blueberry Mug Cake.

Want more recipes using chocolate? Check out some of our favourites below:

• Easy Chocolate Truffles

• Chocolate Fudge Brownies

• Double Chocolate Muffins

• Chocolate Chip Shortbreads

THE BEST EVER CHOCOLATE FUDGE BROWNIES.

Chocolate Fudge Brownies.

I have a love/hate relationship with chocolate fudge brownies. I love to eat them, hate to make them. Over the years I've tried to make them quite a few times and no matter what I do something always seems to go wrong. They're either too gooey or too dry, the edges go hard and crispy and they never, ever get that flaky top like they're meant to. Well, until now anyway.

When we were visiting Brighton and the lovely Isla, you can find her gorgeous vintage Etsy shop Gold Dust in Our Hands here, she made us the most amazing brownies. They were dense and chewy and chocolatey and had the perfect crumbly flaky top. In short, the best brownies ever. I asked for the recipe and finally got around to making them this week. They were absolutely delicious. Not too dry, not too gooey. The ideal chocolate fudge brownie. I hope you like them as much as I do.

Ingredients needed to make The Best Ever Chocolate Fudge Brownies (makes 12 portions):

200g dark chocolate

175g unsalted butter

325g caster sugar

130g plain flour

3 medium eggs

Icing sugar to decorate

recipe adapted from The Hummingbird Bakery Cookbook.

1. Preheat the oven to 170C (325F/Gas 3).

2. Line a baking tray with greaseproof paper. My tray measured 8 x 8 inches.

3. Roughly chop the dark chocolate.

4. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Melt until smooth.

5. Remove the bowl from the heat and add the sugar. Stir until fully incorporated.

6. Add the flour and stir until smooth.

7. Stir in the eggs and mix. Your mixture should be thick and smooth.

8. Pour the mixture into the lined baking tray and bake for 30-35 minutes. You want the brownie to be flaky on top but still soft in the centre. Over baking will cause the edges to become crusty and hard.

9. Leave to cool completely before removing from the tray. Dust with icing sugar and cut into squares.

And there you have it, the best ever chocolate fudge brownies. Enjoy.

Want more recipes using chocolate? Check out some of our favourites below:

• Easy Chocolate Truffles

• 2-Minute Chocolate Nutella Mug Cake

• Double Chocolate Muffins

• Chocolate Chip Shortbreads

PEACH FROZEN YOGHURT.

Last week when I shared this recipe for sweet and simple peach lemonade, I said the other thing I wanted to try to make was cheats frozen peach ice cream. It's a similar idea to the magic one ingredient frozen banana ice cream. You take your frozen fruit and blitz it up in a blender for an instant cheats ice cream. No ice cream maker needed.

I already had most of the ingredients from making the peach lemonade so I decided to give it a try. It didn't go exactly to plan. I didn't end up with an instant ice cream but what I did end up with was still delicious so I wanted to share it.

Instead of an instant soft serve ice cream my mixture looked more like a thick milkshake. The original recipe said to use 4 cups of fresh chopped peaches. I only had 5 peaches so I made do with what I had. I think that's probably where I went wrong. I poured my blended peach mixture into a tin and popped it in the freezer. A couple of hours later and I had this pretty amazing peach frozen yoghurt so I can't complain. If you're looking for a light and refreshing summer dessert I can recommend it.

Ingredients: (makes 6 scoops/2 servings)

5 peaches chopped, pitted and frozen (I left the skins on mine but you could remove them if you want),

3 tablespoons agave syrup,

120 ml plain yoghurt,

1 tablespoon fresh lemon.

recipe adapted from here.

1. Add the frozen peaches to your blender and blend.

I used the ice setting on my blender and followed the instructions adding a 100g of peaches at a time and it seemed to work fine.

2. Add the syrup, yoghurt and lemon juice to your blitzed peaches and blend. You can adjust these to taste.

3. Pour the peach mixture into a tin and freeze.

Your frozen peach yoghurt can be stored in the freezer for up to a month.

P.S. You can find more of my sweet and savoury treats here.

SWEET AND SIMPLE PEACH LEMONADE.

Peaches are in season in the UK at the moment so they're everywhere. I picked up a load of these delicious looking saturn peaches on the weekend and wanted to use them to make two things, a sweet peach lemonade and a quick cheats version of peach ice cream.

Today I'm sharing the sweet and simple peach lemonade. It's light and refreshing with just the right amount of tang. Perfect for cooling down on a hot Summer's day. Not only is it delicious but it also has the added bonus of being really easy to make, all you need is 4 ingredients and a blender.

Ingredients needed to make this fresh Peach Lemonade: (makes around 1 litre)

4 peaches,

The juice of 2 lemons,

400 ml water (still),

1-2 tablespoons of agave syrup according to taste.

recipe adapted from here.

1. Cut up the peaches and remove the pit. I left the skin on mine but you could remove it if you want. Pop the peaches in a blender and blend until smooth.

I set my blender to the smoothie setting and let it do it's thing. It didn't have any problems dealing with the peach and the skins but if you're worried about any left over fruit pulp pass your mixture through a fine sieve before adding your water and lemon juice.

The blended peaches were a dark orange/brown colour (see below) but changed to a light golden peach as soon as the other ingredients were added so don't worry if this happens to you.

2. Add the lemon juice and water and blitz together. Your peach lemonade should go light and frothy.

3. Sweeten your lemonade to taste with some agave syrup and stir well.

4. Serve over ice and drink.

I didn't have any ice but what I did have was a punnet of raspberries in the freezer so I popped a couple of the frozen raspberries into each glass instead. They worked really well. Store any leftover peach lemonade in the fridge in a pitcher with a lid for a couple of days. Don't forget to give it a good stir before you serve.

Enjoy.

Want more sweet and savoury treats? Pop on over here.