1. | Break egg into large microwave-safe coffee mug, and stir with a fork until lightly beaten. |
2. | Stir in honey, vanilla extract, salt, flaxseed and chia seed until blended into a batter. |
3. | Gently fold in the blueberries until distributed fairly evenly. |
4. | Microwave on high for 2 minutes. (Check the muffin's consistency. If it hasn't set, put it in for 30 more seconds.) |
5. | Turn the mug upside down over a small plate and gently tap the bottom so that the muffin falls onto the plate. Top it with a few spare blueberries and/or another drizzle of honey. Or, eat it out of the mug on-the-go. |
6. | Enjoy! |