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
- 1/4 cup flour ($0.04)
- 1 Tbsp brown sugar ($0.02)
- 1/4 tsp baking powder ($0.02)
- 1/8 tsp salt ($0.01)
- pinch cinnamon ($0.01)
- 1/2 Tbsp butter ($0.04)
- 2 Tbsp milk ($0.04)
- 1-2 Tbsp frozen blueberries ($0.19)
- 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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Step By Step Photos
First mix all of the dry ingredients together in a microwave safe mug (flour, brown sugar, baking powder, salt, cinnamon).
Once 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.
Use 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.
Stir 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.
Sprinkle the blueberries into the mug and then push them down into the batter. Microwave on high for about 90 seconds.
And 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!
See, nice and cakey inside!
NOM NOM NOM. All gone. (you don’t want to know how many of these I ate while testing the recipe)
Love this recipe!
I doubled the recipe (big mug obviously) and used fresh Blueberries I did have to adjust the cook time by about 30 seconds but came out great, also used just a little pat of butter instead of Maple syrup (whats better on a hot blueberry muffin that some butter?)
Yum! I used dried blueberries and cherries. Delicious!!
I did everything you told me not to do and still turned out amazing! I doubled everything, substituted the butter for oil, the milk for water so it’s vegan and just mixed everything together with a fork in one go. Added the blueberries in at last and microwaved it for exactly 3 minutes. So tasty! Especially with the maple syrup!
Haha! I guess the recipe is more flexible than we thought! 😄 I’m glad it still turned out great for you!
Made this today using oil instead of butter. Mine came out a bit rubbery. I’ll try again with a shorter cook time and a splash more milk. I kept the amounts as listed but it was still pretty thick when I nuked it. Skipped the maple syrup and it was still good. Might try a small sprinkle of raw sugar on the top for more of a bakery touch next time.
It was good, it just could have been a little moister, and it was a bit dense.
I made the following substitutions:
* Coconut sugar
* Unsweetened, vanilla almond milk
Added 1 large egg white for a tad more protein.
My microwave is 1000 watts, so I did 90 secs on 80% power. That wasn’t enough. I ended up doing about 45 more secs on full power. In other words, I should have done full power to start with.
The flavor is good. The texture, as you might expect, is more custardy than muffiny. 😁
Unfortunately, for the calories, it’s not very filling.
I’m always in love with the idea of a mug muffin or cake, but I’ve yet to find one that lives up to my cakey expectations.
This was for sure more trouble than it’s worth. You assemble as much for a full batch then measure tiny amounts. Its difficult to stir in a mug. If I’m desperate for a muffin I’ll bake a whole batch or go to the nearest bakery for one. Mine turned out chewey & difficult to eat. Maybe 90sec was too long. It was an interesting experiment.
My 4 year old wanted a muffin on a school day and this was our compromise. What a wonderful! She needed the maple syrup because it’s not overly sweet, but I like it that way! Can you premix all the dry ingredients and have them “at the ready” to save time? I don’t see why not….gonna have to start taking this to the office now that winter is upon us!
Yes, you can definitely pre-mix the dry ingredients, just make sure not to add the wet until just before you make it. :) I’m so glad she enjoyed it!
Did this with raspberries and added a vanilla “icing” (icing sugar, milk, vanilla extract). 12/10.
I added blob of butter and briefly microwaved, added milk & stirred. No messy fingers and worked perfectly
I made the vegan version (almond milk and vegan butter) with a tsp extra of milk and some vanilla extract.
It was delicious!
I topped it with extra cinnamon and honey.