Blueberry Chocolate Coconut Mug Cake

There are many variations of chocolate mug cakes and blueberry mug cakes, but I believe this one I invented is the first Chocolate Blueberry Coconut Mug Cake. It contains roughly 407 calories and has whole wheat flour, milk, coconut oil, and blueberries.

Packed with more antioxidants than any other fruit, with lots of vitamin C and fiber (source), Blueberries are incredible!

Yes, this does use white sugar. You can substitute it for Splenda, honey, etc. if you wish, however I won't guarantee the results will be the same.
So without further ado, here is my recipe:
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BLUEBERRY CHOCOLATE COCONUT MUG CAKE
Makes one serving at 407 calories
Takes approx. 15-20 minutes

INGREDIENTS:
1.5 Tablespoons whole wheat flour
1.5 Tablespoons white sugar
1 Tablespoons coco powder
1/8 Teaspoon baking powder
Pinch of salt
1.5 Tablespoons milk
1.5 Tablespoons melted Coconut Oil
Splash vanilla extract
2 Teaspoons shredded coconut 
1 Tablespoons frozen blueberries

DIRECTIONS:

1. Put flour, sugar, coco powder, baking powder, and salt in a microwave-safe mug and blend with a fork.
2. Pour milk, coconut oil, vanilla, and coconut flakes into powder mixture and stir.
3. Add blueberries. Because they're frozen, they will most likely stick together in a clump, so put the mug in the microwave for 20 seconds and then break them up.
4. Put mug in microwave for one minute. Give it a quick look, then thirty more seconds.
5. Add some extra coconut flakes on top for garnish if you wish, then let cool 5 or so minutes and eat!

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P.S. I am also working on securing a camera for better quality photos!