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

4.5 from 33 reviews
blueberry mug muffin
 
Prep time
Cook time
Total time
 
Author:
Total Cost: $0.37 each
Serves: 1
Ingredients
  • 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
Instructions
  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.
Notes
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)

72 Comments

  1. Sierra says:

    Loved it!! It worked out perfectly

  2. This is really good! I used the almond meal from Trader Joes, used a little less salt, used coconut oil instead of butter, and put blueberries and blackberries in it. This is a great paleo version. I did use the brown sugar to keep the sweetness but it can be switched for coconut palm sugar. 2 minutes in the micro and maple syrup on top…perfection! Thanks for sharing!!

  3. Jessica says:

    I’m vegan and was looking for a quick breakfast and found this, figuring I could substitute! I used Hazelnut milk, raw cane sugar, and vegan butter instead of the non-vegan ingredients. I had to cook it about 40 seconds longer but it came out perfect! Only problem is that I wish I had double the amount to eat :)

  4. 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!

  5. Jacquie says:

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

  6. Russ says:

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

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

  8. 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

  9. 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

  10. 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.

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