Blueberry Mug Muffin

For the muffin:

4 tablespoons flour

1 tablespoon Splenda® Stevia Sweetener Jar

¼ teaspoon baking powder

⅛ teaspoon ground cinnamon

Pinch of kosher salt

2 tablespoons unsweetened almond milk

½ teaspoon pure vanilla extract

1 tablespoon coconut oil

2 tablespoons fresh or frozen blueberries

For the streusel topping:

2 teaspoon quick cooking oats

Pinch of ground cinnamon

1 teaspoon Splenda® Stevia Sweetener Jar

1 teaspoon coconut oil