Blueberry Mug Muffin

$0.37 each
by Beth - Budget Bytes
4.54 from 121 votes
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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

Top view of a Blueberry Mug Muffin in mug with fork on the side

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blueberry mug muffin

4.54 from 121 votes
A fast and easy treat, these microwave blueberry mug muffins are perfect when you just need a small bite of something sweet. 
Author: Beth M
Servings 1
Prep 5 minutes
Cook 2 minutes
Total 7 minutes


  • 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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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!


Serving: 1ServingCalories: 248.9kcalCarbohydrates: 42.3gProtein: 4.4gFat: 7.2gSodium: 451.5mgFiber: 1.9g
Read our full nutrition disclaimer here.
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Syrup being poured onto  Blueberry Mug Muffin
Forkful of Blueberry Mug Muffin



Step By Step Photos

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

butter added to dry ingredients in mug
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.

butter mixed into dry ingredients
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.

milk stirred into mixture in mug
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.

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

Cooked blueberry mug muffin
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!

top view of a bite taken out of Blueberry Mug Muffin
See, nice and cakey inside!

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

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  1. I used gluten free flour, fresh blueberries, and oat-milk and it came out great!

  2. One of the pictures shows an egg in the mug. No mention of egg. Egg or no egg? If people don’t catch these things, ingredients and time are wasted.

    1. I’m not sure what you’re seeing but there’s no egg in any of the photos! There’s no egg in the recipe.

      1. Only thing that vaguely resembles an egg, will probably be the brown sugar.

  3. My son found this recipe and tried it with gluten free 1 to 1 flour mix. He also subbed vegan butter and almond milk. Still turned out great!

  4. I used whole wheat flour, protein powder, and maple syrup instead of brown sugar. It turned out really good

  5. I tried this with an all-purpose gluten-free flour blend and the texture came out beautiful! I microwaved it for an extra 30 seconds, and definitely recommend adding the vanilla.

  6. I tried the blueberry muffin and it was great but my little sister doesn’t like blueberries so I made it the same but I used chocolate chips instead and she loved it and said it was delicious

  7. I used coconut almond Nut Pods Creamer and water no blueberries…I upcycled some ORGANIC frozen peaches that my son refused to eat earlier by heating them and mixing them with strawberry preserves. I poured that over the muffin. It was a quick and easy dessert that my 12 yo LOVED and I saved myself from having to trash organic peaches. Thank you!