I’m totally hooked on this blueberry mug muffin—it’s the kind of quick, cozy treat that hits every time. It comes together in just a few minutes and has the perfect balance of soft, fluffy texture and juicy bursts of blueberry. It’s sweet enough for a little pick-me-up without feeling over the top, which makes it dangerously easy to make on repeat. Honestly, I whipped it up once and now it’s in regular rotation…and somehow I’ve started calling people “mug muffin” as a term of endearment.
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“I doubled the recipe and used fresh blueberries and water instead of milk (I was out) and cooked it for the same time in a large mug. It came out super moist and was absolutely delicious, definitely adding this to my list of fave mug recipes 😋”
NICOLE
Blueberry Mug Muffin
The idea for this awesome little recipe came courtesy of Annie, who wrote to tell me that every since she tried our 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. Once I took a warm bite with the juicy blueberries and a drizzle of syrup, I knew this little experiment was a keeper—it’s the kind of quick, cozy treat you’ll find yourself making again and again.
recipe success tips
- Mix the dry ingredients thoroughly first. Make sure the dry ingredients are well combined before adding anything else—this ensures even flavor and proper rise.
- Fully work the butter into the flour. Take the time to rub the butter into the dry ingredients until it looks like damp sand with no big chunks. This helps ensure a soft, tender texture.
- Adjust the milk if needed. The batter should be thick but scoopable—if it feels too dry or dense, add a small splash more milk, slowly at a time.
- Press blueberries into the batter. Make sure to gently press the blueberries down so they’re evenly distributed throughout the muffin as it cooks.
blueberry mug muffin
Cost $0.37 each
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)
Video
Instructions
- In a microwave safe mug, stir together the flour, brown sugar, baking powder, salt, and cinnamon until well mixed.
- 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).
- 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.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Blueberry Mug Muffin Step-By-Step Photos
Gather all your ingredients.
Stir together dry ingredients: In a microwave-safe mug, stir together ¼ cup flour, 1 Tbsp brown sugar, ¼ tsp baking powder, ⅛ tsp salt, and a pinch of cinnamon.
Add butter: Once the dry ingredients are well mixed, add ½ Tbsp butter. Use your fingertips to gently press and rub the butter into the mixture until any larger pieces disappear and it takes on a soft, crumbly texture that looks and feels like damp sand.
Stir in the milk: Stir in 2 Tbsp milk until you have a thick batter. If the batter feels overly thick, stir in a small splash of milk to loosen it up. This blueberry mug muffin is very forgiving, so adjust gradually.
Add blueberries: Sprinkle the blueberries evenly over the surface, then gently press them into the batter so they’re nestled just below the top.
Microwave and enjoy: Microwave on high for about 90 seconds, until warmed through and set, then finish with a generous drizzle of maple syrup for a sweet, glossy finish.
Serving Suggestions
I love serving this blueberry mug muffin warm with a side of creamy Greek yogurt and a handful of fresh berries on the side. If I want to make it a more complete breakfast, I’ll add a hard boiled egg or a couple of egg muffins for some protein—it turns a quick treat into a well-rounded, easy meal that actually keeps me full.
Storage and reheating
This blueberry mug muffin is best fresh, but you can store it by letting it cool and storing in an airtight container in the fridge for 4–5 days. For longer storage, wrap well and freeze for 2–3 months. To reheat, microwave for 25–45 seconds, just until warmed through. Add a small splash of milk before reheating to bring back some moisture.
More Easy Mug Treats
- Chocolate Mug Cake: Quick, egg-free, perfectly portioned, and surprisingly soft and cake-like—the one that finally changed my mind about mug cakes.
- Funfetti Mug Cake: This funfetti mug cake is a quick, single-serving treat that comes together in minutes and delivers a perfectly sweet, nostalgic dessert.
- Cinnamon Nut Swirl Mug Cake: A quick, single-serve shortcut to cinnamon roll flavor—no kneading required, just warm, cinnamon roll flavor in minutes.
I’m not sure on the comments saying this is bland, I thought it turned out great. I didn’t have cinnamon on hand so used vanilla powder and nutmeg. I use einkorn flour and I thought it was the perfect amount of sweet and flavor. I used fresh blueberries too.
This is horribly bland, don’t waste your time. I should have read the reviews but wanted a quick and easy snack.
This is the most tasteless muffins in a mug I’ve ever had. I like that it is fluffy though.
I’ve made this recipe multiple times using gluten free and plant-based substitutions, and it’s wonderful! I use gluten free flour from Trader Joe’s, vegan butter, and oat milk and it’s fluffy and delicious!
I love this, such an easy at-home way get my “little treat”. I’ve done it as written and also replaced the flour/baking powder with Krusteaz complete pancakes mix, and love it that way too!
Loved the flavor of the muffin, and I skipped adding the maple syrup. It isn’t very sweet, but I liked that.
amazing and super easy!
Would it work using pancake mix + the brown sugar? It would save a lot of gathering & measuring.
Pretty good once drizzled with maple syrup, cinnamon, chia seeds and most importantly…MORE BLUEBERRIES! It wasn’t very sweet, but it was excellent once I added maple syrup. Maybe a little dry, but other than that it was perfect! :)
Very bland/not sweet. Dry and disappointing.
Really good! I found that I didn’t expand as much as I thought it would, but I was kind of expecting it to go over the top. Anyways, I used almond milk instead of normal milk, no cinnamon, brown sugar, vanilla extract or any sugar at all, because I didn’t have any in my pantry. I also found that when I put it in the microwave like the stated 90 seconds, the top came out a bit wet. I am very paranoid and emetophobic, so I put it in for another 20 seconds and that did the trick. Also, the maple syrup recommendation was so correct! it made the muffin taste 10 times better! Also, the maple syrup made up for the missing sugar! great recipe!
So dense and rubbery after 90 sec in micro.
She did say all microwaves are different! 🤷♀️
I doubled the recipe and used fresh blueberries and water instead of milk (I was out) and cooked it for the same time in a large mug. It came out super moist and was absolutely delicious, definitely adding this to my list of fave mug recipes 😋
Your “egg” is brown sugar
I used gluten free flour, fresh blueberries, and oat-milk and it came out great!