Blueberry Mug Muffin

$0.37 each

The idea for this awesome little recipe came courtesy of Annie, who wrote to tell me that every since she tried The “One” Chocolate Mug Cake, she’s been trying all sorts of mug cakes! Her favorite? Mug pancakes! Annie uses pre-made pancake mix and blueberries to make single serving pancakes! Genius!

I didn’t have any pancake mix on hand so I set out to just make my own. While I was playing chemist in the kitchen, the term “mug muffin” popped into my head and made me giggle so much that I decided I had to use that name for the recipe. …and I guess it’s a little more like a blueberry muffin than a pancake anyway, although I did top it with maple syrup.

I also decided that I need to start calling people “mug muffin,” but I can’t decide if it’s going to be used as a term of endearment or an insult. Feel free to weigh-in in the comments below. I could use the help.

Anyway, mug muffins, let’s get to it!

Blueberry Mug Muffin

Blueberry Mug Muffin

4.4 from 31 reviews
blueberry mug muffin
Prep time
Cook time
Total time
Total Cost: $0.37 each
Serves: 1
  • ¼ cup flour $0.04
  • 1 Tbsp brown sugar $0.02
  • ¼ tsp baking powder $0.02
  • ⅛ tsp salt $0.01
  • pinch cinnamon $0.01
  • ½ Tbsp butter $0.04
  • 2 Tbsp milk $0.04
  • 1-2 Tbsp frozen blueberries $0.19
  1. In a microwave safe mug, stir together the flour, brown sugar, baking powder, salt, and cinnamon until well mixed.
  2. Add the butter to the mug and use your fingers to rub or smoosh them together until no large chunks of butter remain and the mixture looks like damp sand (see photos below).
  3. Stir the milk into the butter/flour mixture. It should now resemble a thick muffin batter. If it’s too dry, add a splash more milk. Sprinkle blueberries over top and push them down into the batter. Microwave on high for approximately 90 seconds. Enjoy with a drizzle of maple syrup over top.
Every microwave is different, so you may have to experiment with the exact cooking time.

You can add a drop or two of vanilla for extra flavor.

I have not tried this with different flour types (whole wheat, gluten free, etc.) or with different milks (almond, soy, etc.) or with oil instead of butter (to make it vegan). These changes will definitely affect the flavor and texture. If you’re experimental and want to give it a shot, please share your results in the comments below. Thanks!

Blueberry Mug MuffinBlueberry Mug Muffin

Step By Step Photos

dry ingredientsFirst mix all of the dry ingredients together in a microwave safe mug (flour, brown sugar, baking powder, salt, cinnamon).

add butterOnce the dry ingredients are well mixed, add the butter. I just used the lines on the butter wrapper to estimate a 1/2 tablespoon. It doesn’t have to be exact.

butter flourUse your fingers to rub the flour and butter together until they’re very well mixed and the mixture resembles damp sand. This is the only step that requites a little work, but still it’s only about 1-2 minutes.

milkStir in the milk. You now have a thick batter. If it seems a little TOO thick or your end product seems a bit dense, you can add just a bit more milk. The recipe is flexible – just don’t DOUBLE the milk or anything.

blueberriesSprinkle the blueberries into the mug and then push them down into the batter. Microwave on high for about 90 seconds.

blueberry mug muffinAnd then it’s done! Oh, and the mug will likely be very hot, too, so be careful! Try it with a little maple syrup – it’s amazing!

Blueberry Mug MuffinSee, nice and cakey inside!

Blueberry Mug Muffin GONENOM NOM NOM. All gone. (you don’t want to know how many of these I ate while testing the recipe)


  1. Thais says:

    Love this recipe! I tweaked it just a little. If you’re having issues with chewiness, it is likely a direct result of over-developed gluten in your flour. Try using 3tbs and 1.5tsp of all purpose flour and 1.5tsp of cornstarch instead of the full 1/4 c. of flour. Also, just give your batter about ten gentle turns using a folding technique. Yes the batter will be lumpy but the texture after cooking will be well worth it! Lastly, I sifted all of my dry ingredients before adding the butter and added a couple drops of vanilla with the milk. Heavenly!

  2. Jacquie says:

    I substituted coconut oil for the butter, pumpkin pie spice for the cinnamon and added some fresh lemon zest…..very yummy!

  3. Russ says:

    Great! add 2-3 tbsp maple syrup for light fluffy perfection.

  4. Would taste evenbetter with a bit of vanilla extract.

  5. THIS LOOKS SO GOOD. It’s cooking now, with a couple stupid tweaks that I wont mention, but seems it’ll be yum :D pinning

  6. Gail R says:

    This is great to bring to the office.
    We had a marketing rep bring some of the baggies
    as a gift. She said they were cake mix and just add water to microwave a snack

  7. Rachel says:

    Forgot to mention that my teens decided we should put the dry ingredients into a snack size zip top bag to make this even faster. Then you could just add the butter and squish the bag to mix it in, then add the milk and do the same. Snip the corner and squeeze into the mug. Add your berries and into the micro. Super quick.

  8. Rachel says:

    My 4 yr old just helped me make 4 of these for a snack for his siblings. He loves helping and this was perfect for him to do. We made the recipe as stated. We just had to add a little extra milk to a couple of them to get the right consistency. We used fresh blueberries and added a splash of heavy cream on the top after cooking to counteract a little of the dryness. Super delicious! This just became our go-to breakfast. Same time as cold cereal and so much more delicious. Thank you for the recipe!

  9. Yosefa says:

    This is by far the best mug muffin recipe out there. I’ve made it several times (raspberries are pretty killer in it)

  10. Hannah says:

    Mug Muffin…hehehe…I think that one could call another a Mug Muffin with either a positive or negative connotation. As a term of endearment: Oh, my little Mug Muffin. As an insult: Why are you being such a Mug Muffin?. I say just use it as the mood suits you, I know that I will.

  11. Jack says:

    Tried this with a tablespoon and a half of chocolate and its really good except many chips sunk to the bottom also letting it cool helped

  12. Juliet says:

    So glad to have found your website! And thank you for the recipe! I’ve been making this these last mornings with fresh picked blueberries from a trek into the wild (Indiana) over the weekend. I’ve been doubling the recipe (increasing the cooking time to 3 mins), using gluten-free, all-purpose flour (Bob’s Red Mill), flax milk–but still keeping the butter, because I’m a hypocrite like that. I’ve also replaced my cinnamon with pumpkin pie spice, added a splash of vanilla, and a few scrapes of lemon zest. Even with all of the changes, it still holds up and makes one of my favorite quick, warm breakfasts. Thank you!

  13. Lydia says:

    Yummmmmm! I tried it with chocolate chip and it was very good. Tomorrow I might try it with a cinnamon topping for breakfast. I did notice that as I let the muffin cool down it got kind of dry and didn’t taste as good. But over all because of how quick and easy it was I will remember it in the future.

  14. Natalie says:

    I made mine with wholemeal flour (whole wheat) and I used oil instead of butter as I wanted this to be a breakfast meal and therefore should last me till lunch time. I would say texture wise its kind of gummy but that is to be expected from wholemeal. I also added some raisins to reduce the amount of sugar and syrup I have to add since wholemeal flour is kind of bland.

    • Using butter instead of oil also helps prevent the gummy texture. When you work the butter into the dry ingredients it creates a more flakey texture, like a biscuit, scone, or pie crust.

  15. Gaya says:

    Excellent recipe! Turned out really soft and cakey and spongey! it could do with a little more sugar though! Nevertheless,thank you :)

  16. Freddie says:

    Tried these today. Doubled the recipe to produce two muffins and added some raisins. Had to add several extra splashes of milk to get the recommended batter consistency. With an old low-power microwave and the extra mug, they needed 3.5 minutes to cook. The flavour was nice, but the muffin consistency was very dry, requiring a lot more syrup than I probably should have had. Bottom line: good to try, but I don’t think I’d do them again.

  17. Brittany Bouchez says:

    This is the second recipe I tried from you and I absolutely love it. I’ve tried microwave mug cakes in the past and they didn’t work out for me but I really love this recipe! I also love the balsamic honey chicken recipe. I may that way too many times at school over some rice because it was so good and so easy!

  18. Tried this with lactose free milk and raspberries. Took 3 mins to cook but otherwise delicious.

  19. Roxana PH says:

    Great recipe to do with little ones! It requires following directions, measuring, observation and quick gratification specially in rainy afternoons. Great fun. :)

    I’ve been using whole wheat flour because that is what I have.
    My son and I like this muffing very much but I was finding it a little bit salty. So today I made it with out salt and loved it!
    Also, first few times I made the muffing in a soup (20oz) mug and I found out that the center of the muffing wouldn’t get cooked. Today, I made it in a tea cup and it came out perfect!.
    Thanks :)

  20. Roman says:

    This is such a good idea. Just made one for mum and one for me – they were really nice! Thanks!

  21. Karen says:

    What would the ingredients be if you had pancake or muffin mix to start with? What other ingredients would you add after starting with pancake mix or say “bisquick” ? Not sure what else it would need to work…. love the idea… warm fresh muffin to start your day off….!

    • It’s super easy, just add whatever your box of pancake mix or bisquick calls for (in a scaled down proportion, of course). For pancake mixes or bisquick that require eggs, it will be hard to make a single serving portion. But, some mixes only require adding water or milk, so those are perfect for this. :)

  22. I got good results with a vegan version – using unsweetened almond milk and earth balance organic spread (doubled the spread quantity).

  23. anne says:

    how long in a conventional over?

    • This recipe isn’t really designed for a conventional oven. You’d probably be better off using a regular muffin recipe.

  24. Gail Axtell says:

    What wattage is your microwave? Some have 700 watts and are only good for heating up leftovers, and others have 1100, 1200, 1500 watts that you can actually cook with. Mine is 1500 watts, and knowing what yours is will tell me how much to decrease the power on mine. I would love to try the recipe, but first I need to know what power your micro uses.

    • I’m sorry, I have no idea! I’m renting an apartment, so I didn’t purchase the microwave.

      • Charissa says:

        The wattage can usually be found on a label inside. When you open the door, it should be around the edge somewhere.

  25. Christine says:


    We (5yr old daughter and I) made these for breakfast today. We mixed the dry ingredients in a bigger bowl (less mess for little hands) and made the following adjustments:
    Reduced milk by 1/2 tbsp and added 1 tbsp egg white; added vanilla; used fresh bluberries (need paper towel under mug!) and we sprayed the mug with cooking spray.
    These turned out great and even got Daddy’s stamp of approval!

    Thanks for the recipe!

  26. Catherine says:

    I have done a similar cake before, with cocoa powder so I knew I could manage and make this one my own. I put 1/4 cup of rice flour and 1/4 cup of hazelnut flour (homemade). 3Tbsp of almond milk. I melted the butter (1 Tbsp) before adding it, way simpler I think. The rest was identical. More blueberries probably :) . Next time, will cut sugar in half. Very good and festive morning!

  27. This is a delicious recipe ! =) I used organic almond milk, wheat flour, sugar free syrup (w NO artificial sweeteners), organic Earth Balance “butter”, & raspberries. Very yummy !! =)

  28. Miranda says:

    I was so excited to try this! When I looked in my pantry, all I had was whole wheat flour, so I decided to give that a go. I also had margarine instead of butter, and I threw some vanilla in there for fun. So yummy! If you go whole wheat for the whole recipe, just know that it will taste a little nuttier, as wheat flour is somewhat bitter. You can counteract this wit some vanilla (like I did) or a smidge more sugar. So yummy!

  29. I love this recipe! I like to add a couple tablespoons of oatmeal and a little extra milk, and I use twice the amount of blueberries.

  30. Shangella says:

    This recipe was not a winner in our house.
    You have to eat immediately while hot or else its hardens in the cup….

    Recipe also lacks baking powder… it didn’t rise much.
    I’ll test it again with a few adjustments… and maybe 80% power on the microwave.

  31. I’m under instructions from my other half to make more of these! Brilliant recipe!

  32. I made mine with chocolate chips instead of blueberrys (I was craving them) and it turned out DELICIOUS!

  33. First attempt this morning and it turned out great. I used whole wheat flour with almond milk which worked perfectly.

    It was a little on the dry side but that was my fault. Still tasted good. Almond milk worked brilliantly because it has a sweeter taste than ordinary milk which added to the flavour.

  34. Made your microwave muffin this evening! SO fun! Now I’ve written out a formula and various options to choose from and I can’t wait to experiment! Thanks so much for posting this!

  35. Laura says:

    Ooh, it tastes yummy! I did put a little too much sugar in it, though, so it came out a little doughy (I had to lengthen the baking time).

  36. Nicole says:

    I did mine with almond milk and it came out awesome! Just added 30 seconds to the cook time.

  37. Sarah says:

    I tried this for my picky 8 year old and she loved it! I used unsweetend vanilla almond milk and it turned out just like in the picture. I may have used a tad bit more butter (as in a rounded 1/2 tablespoon vs. measured flat). I also softened the butter a little before I used it. So awesome for an exciting breakfast before school. Thanks!!!

  38. Anne says:

    I’ve been lurking about reading your recipes and saying “ohh, I’m gonna make that!” for a couple weeks now, but this is the first one I’ve tried. I was reading your recipes while trying to decide what to have for breakfast this morning, and it gradually occurred to me that I could just see if you had any ideas. Glad I tried this one– it was perfect! It’s gained a coveted place in the “recipes go here so I can cook when the Internet’s down” folder. Plus, my mom froze a bag of blueberries about two years ago and has never done anything with them, so now I can finally use them up.

  39. Bethany says:

    Very easy to make and really nice if you’re on the run. I think when I get some time off, I’m going to make ahead a dozen individual servings of the dry ingredients so all I have to do is grab a bag and add the wet ingredients to a mug when I get the craving.The variations are endless.

  40. I added just a few drops of lemon juice and used frozen blackberries instead of blueberries (I cut them up a bit) and it turned out great! I’ve been experimenting with mug recipes a bit and this one is a keeper. Not overly sweet like some of the recipes out there.
    Thanks for posting!

  41. Aithusa says:

    It was really cold and snowy today and I really needed a warm snack, so I decided to try this. I’ve done cookies in a mug before, but this was my first muffin. I didn’t have brown sugar, baking powder, or blueberries, and I wasn’t going out again on the slippery roads, so I used regular white sugar, baking soda, and chocolate chips instead. Also, I had a carton of heavy cream that was going to expire soon if I didn’t use it, so I used two tablespoons of the cream and one tablespoon of chocolate milk because why not. So yeah basically I didn’t follow your recipe at all, but it still turned out pretty good! The texture was kind of weird and dense but that was expected because I used baking soda instead of baking powder. I feel like an egg would’ve also improved the consistency, but a whole egg would probably be too much so I understand why it’s not in the recipe. Good call on the maple syrup though! I would’ve never thought that would go so great with a muffin.

  42. Heads up to others testing alternatives, I used earth balance margarine, rice milk, and bob’s gf ap flour mix to try for a gf and dairy free version. Not good. Dry, pasty, and off tasting, maybe too salty. Also smelled terrible when it came out. I bet it’s lovely as written though :)

  43. Geneviève says:

    I did it with water instead of milk since i run out and didn’t had the time to go to the store, it come out delicious!

  44. These turned out horrible for me! I don’t know if I did something wrong … I followed all of the directions and they tasted awful! Hopefully I can figure out what went wrong.

  45. Rachel says:

    I swapped out the butter for coconut oil (for ease of mixing), and half the flour for vanilla protein powder (so that it was a little more filling for breakfast). Only did a tsp of sugar to counter this. Still completely delicious. It’s going to become a staple.

  46. Kristen says:

    Love this simple little dessert. I substituted a few items and loved the turnout, so yummy.

    I used coconut oil rather than butter, coconut milk in place of milk and gluten free flour ( I used red mill GF flour).

    I also did double the recipe and it was the perfect amount for my sweet tooth.

  47. Thanks! Just tried out the recipe with some vegan modifications: 50% whole wheat + 50% white flour, coconut oil (vs. butter), almond milk (vs. milk milk), and chocolate chips (vs. blueberries… hey, why not?).

    Very tasty, and much better than cake-in-a-mug recipes (much lighter — those cake recipes feel like a blob in my gut!). Probably will double up the recipe in my next go, but other than that, yum.

  48. Gluten Free/Dairy Free rendition: Tastes awesome also! All ingredients stay the same except: substitute brown rice flour for flour, almond milk for milk, and dairy free butter for butter. All measurements stay the same. This is a wonderful muffin! Thank you for the awesome recipe!

  49. Corinne says:

    Love this!!! Now before school I can actually make myself pancakes without heating up the griddle! I didn’t have blueberries so I just left them out and It turned out ok. But mine was chewy and kindve dense and it tasted too salty… What do u suggest?

    • Well, I think it will always be slightly chewier than the real version just because of the microwave. I’m not quite sure what else you could do to adjust it for the chewiness. I wonder if making the batter a little more wet would help. Hmm. Experiment with it a little and see. And yeah, you can just adjust the salt down to suit your needs. :) People have quite a bit of variation in how they perceive salt, so you may just be more sensitive to it than I am.

  50. Michelle says:

    We have made these four times the past week, and we really enjoy them! The blueberries we got were some of the super small ones, so there is a lovely amount of berry goodness in each muffin. We definitely prefer them with a bit of vanilla, and the maple syrup is a yummy addition too. Thanks so much for sharing the recipe! ❤

  51. Celery says:

    So, I made this and it was such a disaster (my errors, not the recipe..) I just have to share what happened:
    We made the muffin, took it out and then stared at it for a minute. It looked…weird. Lumpy and dry and yet shiny/wet in places? I took a bite and spit it out ’cause it was so nasty.
    Then I poked it and started laughing. The texture was EXACTLY like when you poke someone’s butt!
    We threw it away and refer to this as the “buttmuffin incident.”

  52. I have the flu pretty bad. Seriously bad. I tell you that so you’ll know how incredibly inspiring this post of yours was. I HAD to get up and make one for my daughter as an after-school snack. I don’t buy snacks and this has opened up a whole new variety of snacks that we can make from scratch. Thank you! Btw, using a fork to cut the butter into the dry ingredients worked very well.

  53. People in my college dining hall made these all the time – we called them “muggins” though!

  54. Anonymous says:

    This is along the lines of the One Minute Muffin that low carbers do. We sub flax meal or almond meal or a mix (1/4 cup)for the flour and we use oil, or butter (melted), or coconut oil, along with an egg. You are right in that the flavor combos are endless. I like a chocolate one (use cocoa powder and sometimes Torani sugar free chocolate syrup)and an almond one (almond extract), oh and a chocolate coconut, too! I like these three so much that I rarely try other flavors. I shall have to try your recipe (not low carb, I know) and see how my kiddos like it. I think it would be something quick for them to make for themselves if I have the dry ingredients bagged up in individual portions.

    I really like your blog and I subscribe in RSS. You have so many good and budget friendly recipes. I look forward to reading more!


    • Helen Cochems says:

      Wow! I can’t wait to try this, will add the vanilla. My huz is low carb, but avoids eggs when possible, so I am anxious to try with flax meal and and coconut flour. Could you please let me know if this has worked for you? Coconut flour is so different, requires more liquid, as it absorbs so much. And expensive! (About $7.00 for a pound at Sprouds.) I’d love to know if anyone has used it like this successfully. Thanks! Feel free to email me, my first name at my last.

  55. Andrianna – Hahah, you crack me up :)

    Stephanie Ko – It’s a pretty small mug, about 8 oz., but the batter doubled in volume at least.

  56. This looks delectable! How high does it rise? Your mug looks pretty shallow, but I can’t tell..

  57. Andrianna says:

    I think mug muffin should be an insult – it sounds like something you’d call a lady who is nice to your face but not-so-nice behind your back!

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