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
Servings 1Ingredients
- 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)
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
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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)
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!
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.
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.
Only thing that vaguely resembles an egg, will probably be the brown sugar.
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!
Almost died. 10/10
I used whole wheat flour, protein powder, and maple syrup instead of brown sugar. It turned out really good
It’s a bit dry with 2 tbsp of milk put 4 tbsp is more moist
The ultimate mug muffin recipe
Me too! Just whacks you in the face with flavour doesn’t it? Definitely going on my faves list!
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.
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
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!
I used some Stevia instead of the brown sugar. It was still good!
I used whole wheat flour, coconut oil instead of butter (room temp so solid but slightly soft, my house is cold), and soymilk. Recipe came out so well! Like a single serving whole wheat blueberry pancake. Will try doubling the recipe next time!
Worked really well! One of the best mug cakes I’ve tried:)
This is a great mid afternoon snack and a quick break from work to make it. I topped it with butter and syrup.
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.
Turned out deliciously for me – thank you! Helped to have already very soft butter and use a small whisk to mix it in. 90 seconds was perfect. Maple syrup also makes everything great ;)
It is so fast to make. It was so good.
First was delicious and fluffy. The second was chewy and thick, forgot the baking powder! Still tasted great !
I tried this using whole wheat flour and an egg to add some protein to it. Also cut the sugar down to 2 teaspoons. And used sugarless syrup to top it it came out good. I was glad to have it this morning! But I did have to cook it a little longer to get the center done. A total of 2 minutes
Tried with 1:1 oat flour and it was amazing!! Exactly like the photos. Going to try with almond flour next 🤞🏼
super yummy! i used almond milk and just put a little extra vegan butter and it came out so delicious!
I would use egg and less flour add Quest protein powder.
Came out dry and bland even though I followed the directions to the letter. 0/10, do not make
Absolutely delicious! I used 1/8 tsp salt and splashed more milk until it had a wetter consistency.I also used a 1/4 tsp of cinnamon. I used the overflowing 2 tbsp Blueberries but they were really big and fresh, not frozen. 😋😋😋
Turned out perfect for me! Happy there is no egg!
Oh my goodness! I was just looking for a quick before-school breakfast, but this is AWESOMEEEEEEE! I used almond milk and flour, but it came out amazing! Totally recommend
this was bad 😭😭 might’ve been how i made it though, but i’m pretty sure i followed all the directions
Tastes OK but came out pretty rubbery. Think I’ll be looking for another recipe
delicious! I always add lemon juice which really enhances the muffin!
I made it and I literally threw up not joking. I don’t want to be mean it might of been something I did but I followed along and it tasted like way too salty like I gagged and went to the bathroom and vomited I reckon I poisend myself but anyways ok bye
Mine was not good at all it tastes like flour and I probably should have added more milk but it wasn’t very good
This is delicious, I was looking around for breakfast recipes and this showed up and it’s so simple and I did it with bananas and it was great!
I added chocolate chips and no cinnamon it was soooooo good really recomend 5 stars
I added an egg! Used 1/2 wwflour and 1/2 flaxseed meal. Turned out more like bread pudding consistency- which I loved.
Thanks
Your muffins are so amazing my dad was was at the doctor and my mom was blow drying her hair she asked me to make breakfast because I always make breakfast and I’m 10 I cooked them for my 3 and9year old brothers and the muffins qeee gone whitin 2.5 minutes also I kinda messed up bye adding the blueberry while cooking so my muffins are blue
Probably my fault but it didn’t work
Absolutely amazing! I substituted milk for Kirkland unsweetened almond milk, and brown sugar for a bit of honey. Cooked for two min and calories were approx 240. Perfect quick snack when craving hot baked goods!
YUMMY, thanks so much! I grated a bit of lemon zest and sqeezed a bit of lemon juice inside. I have a ton of leftover sour cream in the fridge…so I mixed some with lemon juice and powdered sugar to make a quick icing. Fabulous!
I used Bob’s Red mill 1 to 1 gluten-free flour, added a couple drops of vanilla, melted my butter, and used fresh blueberries. Turned out pretty tasty!
This is one of those recipes that is so easy and delicious I have it memorized! I’m not sure how this changes the cost, but I always do 1/4 teaspoon cinnamon instead of a pinch. I’ve also been using tea instead of the milk lately! If your tea is hot, it ends up a bit of a drier muffin because the butter melts a bit, so wait for it to cool down.
So yummy!
Super good! I used almond milk instead ,and the muffin tasted great! Will definitely use this muffin recipe again!
Great recipe. Adding vanilla always makes it better and if you want a choclate chip muffin just replace the blueberries for choclate chips. Tastes amazing.
Another thing you can do is add lemon juice to it with the blueberries. It tastes amazing.
It wasn’t bad but it wasn’t good either. I tasted like you would expect a muffin in a mug to taste. So I guess it’s good.
So yummy. I changed the blueberries out for cherries and it turned out so good to. It was a great subsitute for the blueberries.
So good! Because of quarantine all I have is frozen blueberries and boxed milk but it tastes amazing anyway. The timing was right on and it was so easy and quick
This is delicious! I substituted regular milk for coconut milk and added in a bit of vanilla and about a tablespoon of blueberry juice (out of curiosity) and I cant get enough. The texture wasn’t spot on too! I’m not the best at making mug treats on my own so this is definitely going to be a recipe I keep on hand when I’m craving something sweet.
This is Amazing! Even without the syrup. It’s a little dry but overall it’s great!
I had this for breakfast this was great! So good! I will make this again!
This is amazing unlike many other mug recipes I’ve tried. However, maybe pause your microwave at 60 seconds and keep checking because after 90 seconds, it was quite dry. But overall, this is amazing.
just made this and substituted milk for almond milk, really really yummy! thanks for the recipe!
Can I to use baking soda instead of baking powder?
Yes, as long as there is enough of an acidic ingredient to make a reaction (for 1/2 teaspoon baking soda, you need 1 cup of buttermilk or yogurt or 1 teaspoon lemon juice or vinegar). And remember that baking soda has 4 times the power of baking powder, so 1/4 teaspoon soda is equivalent to 1 teaspoon of baking powder. You can make your own baking powder at home: Sift 1/4 cup cream of tartar and 2 tablespoons baking soda through a fine strainer 3 times into a small bowl. Store airtight at room temperature.
Or, for a teaspoon of baking powder, simply substitute 1/4 teaspoon baking soda and 5/8 teaspoon cream of tartar.
I was very skeptical to bake a muffin in the microwave, but to my surprise, it was actually very good. I added a tad extra butter and substituted raw sugar for brown only because I didn’t have brown sugar. I also added a fourth teaspoon of baking soda and a few drops of vanilla. I checked it at 60 seconds , then at 90, but using my specific microwave, it needed almost two minutes. I will definitely use this recipes again when I am only baking for one. Thank you for sharing it.
Hi me and my friend thought that it would be a great idea to make these and we made them (we followed the recipe exactly) and ate them, after that we both were sick! Would never make these again!!
I’m so sorry to hear that Macy. I’m happy to walk through the recipe with you if you’d like to see where something could have gone wrong.
I made these and it was so disgusting even with maple syrup.
Threw it all off.
Macy, it sounds like that is an error on your end. A mixture of ingredients can’t make you sick unless one of your items had been tainted.
I made a keto friendly recipe and used coconut flour (it would probably be better with almond), almond milk, and erythritol. I think the texture is a little different because of this but for a keto dessert, it was good! I used a little more erythritol than how much brown sugar it called for also.
This was AWESOME!!! I wanted a “cake” and I didn’t have to leave to the store to grab anything for it, this is definitely a useful recipe for a quick and easy cake fix!
This recipe is quick, yummy, and easy. I found that 1 minute worked for me, and I used almond milk and mixed berries…. yum!
I looked this up and baking powder can be used if you ingredients will have sufficient acid, otherwise baking soda “should” be used. I am not a baker, but this recipe calls for baking powder which I guess indicates that the blueberries will give off enough acid to cause the leavening reaction.
Or perhaps cinnamon and milk and butter have in total enough small amounts of acid to overall provide enough for leavening?
Any comments?
It’s actually the opposite of what you just said. Baking soda needs an acid to activate, so the other ingredients need to provide the acid. Baking powder already has the acid component in it (it is actually just baking soda combined with cream of tartar, which is an acid). So baking powder is used in recipes that don’t have other acidic ingredients.
I used pre-sifted bread flour and margarine, and that mixed SO nicely, I didn’t have any actual clumps (any that were there fell apart if I touched it with the spoon).
I also substituted orange juice for the milk, and it’s so delicious. Thank you so much for sharing this!
I really liked the recipe and it actually is quick, although takes more like 20mins rather than 7. Tastes ok but has a rather sickening flavour which meant I only actually ate half of the muffin before throwing the rest in the bin. Also, top tip to everyone- don’t use too much salt. The muffin really is too salty if you add the recommended amount.
My house is “top 8 free”… so I used a gluten free “one-to-one” flour, coconut oil instead of butter, and coconut milk. I also didn’t realize we were out of frozen blueberries until the “batter” was already made 🙈 so I subbed blueberries for fresh apple pieces, too! 😂 and it’s delicious!!! Thanks so much for the recipe!!
I didn’t like the texture, which resembled gummy oatmeal.
Absolutely yummy! I am new to making coffee mug cakes and this turned out so awesome! I had frozen mixed berries in the freezer, I used raspberries and blueberries, it was a great combination. I will definitely be making this again.
Is it okay to microwave/melt the butter so it’s easier to mix?
I tried using my fingers to smooth out the butter but what ended up happening was the batter would stick to my fingers and ultimately I couldn’t get it off.
Using melted butter will change the texture a little, but it should still be okay.
Love this recipe! I did a cheddar cheese version. Skipped the cinnamon and added 2 tablespoons old cheddar cheese. You can use cubed or shredded. And I microwaved mine for 2 minutes, but it will vary depending on your microwave.
Another version is pineapple coconut. Use 1 tablespoon of each crushed pineapple and shredded coconut.
Thanks for this recipe-gonna try it out! :D
Re: calling someone a mug muffin-well, just calling someone an adorable muffin, is compliment enough! :D
Ooh, this is delicious. I really love your recipes!
Do you know if it is possible to premix the butter and dry ingredients and keep this in the fridge for a few days? I tried googling and can’t find a solid answer. I’ll definitely be keeping a few mason jars of dry ingredients on hand but prefixing the butter would make it even faster!
Yes, I feel like that should work. You could always test with just one before mixing up a bunch, just in case. :)
Hi Beth,
Loved this recipe! Yum! Can you tell me how many calories are in one blueberry mug muffin?
Beth ( – :
I’m sorry, I do not have the nutritional info. :(
These are amazing! I have also started adding about 1 tbsp of vanilla yogurt to add a little tartness.
I made the muffin at least 50 times. It’s my go to breakfast. I mix it up a lot, substituting blueberries for peanut butter and/or jelly, chocolate chips, apples, bananas, or strawberries and substituting milk for almond milk and/or butter for vegan butter. They all turn out spectacular.
I used whole wheat flour and had to add a little extra milk but it turned out great!
I’d never had a microwaved cake before, but fancied something more interesting than cereal for breakfast – this was a real surprise for me. I miss read the amount of butter and used 1/2 tsp instead of 1/2 tbsp, and it was a bit dry but edible, then tried again with the right amount and loved it – a new breakfast treat for me now, particularly as it’s so quick before heading out the door to work. Thanks for sharing.
Hey Beth! I loved this recipe, so I decided to “meal prep” some! I measured them out in ziplock bags, using oil instead of butter for shelf-stability, and powdered milk. I’ve been eating them all week hot from the microwave. I’ve played around with adding blueberries, chocolate chips, dried cranberries, etc. I haven’t found one I didn’t like yet, except pumpkin spice, I think it messed up the liquid to dry ingredient ratios.
That’s so awesome!! Now I want to do the same. :)
It’s really surprisingly good! I put some chopped nuts and mix of frozen berries in it and it’s delicious!
If you’re looking for a fine mug muffin, look no further. The only thing I would touch this beautiful blessing is add a Tbsp of white chocolate delicious chips and you have yourself one fine piece of mug. How could someone turn down this quick and easy go to? Great recipe!
I didn’t have blueberries, so I substituted with chocolate chips! Yum!
I am also lacrosse intolerant, so I used lactaid milk and smart balance “butter” and it turned out fantastic.
I made this with almond milk and whole wheat flour. It was a bit dense so next time I’ll need to make some adjustments but it tasted delicious.
I made it with coconut oil and whole wheat flour. PERFECTION.
I burned my tongue because I was so excited to eat this. Beth, you’ve done it again! Perfect treat to satisfy my sweet tooth crave after a LONG day!
Just made it and it was super delicious! I subbed the milk for unsweetened almond milk and added a little vanilla extract.
I love this!! I would recommend microwaving it a little less and then doing 10 second increments at the end. Also, skip out on the salt and the recipe is perfect!!
Also stir extremely well and don’t let the cake sit too long or the edges become dry 😊
I love this! Easy, tasty, perfect size. The second time I made it, I added an 1/8 teaspoon of baking soda and it makes it fluffier, but unfortunately a tad more dry.
Tried to make this using almond milk and vegan butter as well as whipped egg whites instead of baking soda since I was out. After 90 seconds the ingredients caught on fire in the mug and my whole apartment was in smoke! I don’t recommend this recipe. And yes my mug was microwave safe. I guess it’s all those chemicals in frozen berries?
Well, you changed almost every ingredient in the recipe, so that might be why it didn’t work. :)
This comment gives me life :’D
I make this with almond milk and earth balance (vegan butter) for my milk allergy kiddo and it tastes great! We’ve never had any problems… so I’m really not sure why this happened to you. It’s definitely not the recipe…
Interesting logic.
Easy and delicious! I used a few drops of almond extract instead of the vanilla.
Made with whole wheat flour-Delicious!!
I made these dairy-free (vegan) and it worked! I replaced milk with almond milk, and butter with earth balance. I also replaced the blueberries with dairy-free chocolate chips. Delish!
This was amazing!! I followed the proportions of the recipe but I did sub out some of the ingredients. I used sprouted wheat flour, coconut sugar, coconut oil and coconut milk. I did have to add an additional Tbsp of milk but it was delicious! Cook time for me was around 1 minute 50 seconds. That probably has more to do with my altitude than the ingredients I used though.
I think Mug Muffin should be a compliment some days and an insult other days, depending on your mood or/and the person you are talking to, insulting or complimenting. As an insult: “Stop being such a mug muffin!” Or “They’re meaner than a mug muffin.” As a compliment: “You’re sweeter than a mug muffin!” Or “They deserve a mug muffin!” Also, I love your recipes and blogs!!! I would recommend…. EVERYTHING on this blog!!!!
Hahaha I love it! Thank you. :)
I’m about 3 years late to the party, but this is ridiculously good!!! Made a great side to my egg for dinner!
This is a wonderful recipe. I left out the cinnamon and blueberries and subbed in some overripe raspberries and a squeeze of lemon. Thanks!
I loved this!
My mum is just right for this style.
My sister and I made this together
It is so good
Thankyou o much!!!!!!!
😝😊😋😍😍😍😍😍😘♥️❤️
This was delicious thanks! I had to up my milk by a tablespoon, and cooked mine for 80seconds, I’m gonna try this with chopped up banana in place of blueberries next time
This recipe is great! Just made pair of muffins for my nephew and myself for a Saturday afternoon snack and they’re delightful! How nice to have an instant, warm, homemade muffin on a cold, blustery day.
I followed the recipe as written, though the next time (and there will be a next time), I may try coconut oil in place of butter for easier mixing, just to see how it works out.
Why no nutional breakdown?
I used the white/wheat flour and added just a tad more milk. It was great!! I also add more blueberries than called for.
We just used gluten free flour and mini chocolate chips and it was gone in about 90 seconds! This is so great for my son who is the only gf in the house. I always bake gf but sometimes treats come home that are not and he feels left out. Thanks for the recipe
Can you bake this in the oven ?
I haven’t tried that. I think a regular muffin recipe would probably work better for the oven.
How much Pancake mix do you use? Do you need the baking powder if using mix?Please give the recipe with the pancake mix. Thank you ! Sounds great.
I used half spelt flour and half almond meal, coconut oil instead of butter, nut milk, and just a pinch of salt. Came out just fine.
Yum! I use almond milk and it took about 2 minutes to finish. I also would not put so much salt since the butter and baking powder kind of made it salty as well. I added about a tablespoon and a half of sugar because I have more of a sweet tooth, but if I added the blueberries I probably wouldn’t need that extra half tablespoon of sugar. Great recipe! Can’t wait to try it out with different variations!
My daughter made these with Almond milk for her sisters and I. It was quick, easy, delicious and devoured in no time!!
Thanks for inspiring her to try it. I give this a 5 star!
This is amazing fr if there is nothing in your house and you want breakfast for dinner. Great for kids to.
for
Great made with whole wheat flour instead of regular, coconut oil instead of butter, 3/4 the amount of sugar with honey (added in with the wet stuff), and almond milk instead of cow’s milk. Don’t forget to add some oats for a heartier breakfast or snack. Great simple recipe!
Great recipe! I’ve had some not-so-great experiences with mug pastry recipes, but this one turned out perfect.
I substituted unsweetened almond milk for regular milk and the texture was still great. I sprinkled some extra brown sugar on top to make up for it and it was super tasty.
Made this today, but a few changes in ingredients…not measurements…and I love it!! Used coconut sugar instead of brown sugar, used gluten free flour, used raspberries and almond milk (vanilla unsweetened). I’ll keep this recipie around!
I have been experimenting with different recipes for microwave muffins and this is the first that actually tastes good! I substituted blueberries for frozen cranberries and used light spelt flour and it turned out fantastic.
I got here via a “healthy recipes” list over on buzzfeed, I’m not sure it qualifies on the healthy part, except for the blueberries nom nom! But it looks lovely, I’ll save that for later :)
LOL, silly Buzzfeed. I wouldn’t really consider this a “healthy” recipe either, but I suppose that word is subjective! :)
These are really good! I took out some of the brown sugar and added chocolate chips and half a banana. It turned out great!
I made this muffin this morning with coconut oil instead of butter and I used gluten-free flour. It was just what I was hoping for… Delicious!
The muffin was pretty thick and heavy. Besides that, tastes good!
I only have one word=AMAZING
This was excellent thank you so much!
I did make a few changes though,i added
one whole tablespoon of butter and a heaping tablespoon of brown sugar.
THANK YOU AGAIN!
This-to me- was not as sweet as i would have liked it, and i even added extra sugar by maybe a heaping tsp. It also doesn’t have the consistency of a muffin, more like a blueberry cupcake. It is decent flavor with lots of cinnamon, I like the cinnamon flavor, but then again i used more then you said to use. Please perfect this recipe.
I made a vegan version of this using vegan margarine instead of butter, and a tbsp of soy milk + 1 tbsp of soy cream. I used 1 tsp extra sugar. Delicious!
Hello! I tried your recipe – i’m a gluten free girl and expiremented. I also used almond milk instead of real, and even that muffin is amazing! So thankful for your recipe! It’s constantly what i’ve been having for breakfast… Thank you!!!
This mug muffin recipe is the best! I make it often. Enough so that I made a tasty variation I’d like to share: I made Beth’s recipe just like she wrote but replaced 1 tbsp of the flour with 1 tbsp powdered peanut butter & omitted the cinnamon. What you get is a blueberry speckled peanut butter muffin. YUM
I tried this recipe with almond milk and it worked! It was delicious and I already had all the ingredients. Great recipe!
Very good and so quick
Very good. It was to salty so I remade without the salt. I also add rd a scoop of vanilla ice cream to the top. Yum.
I blended quick oats to make an oat flour that i used, and used almond milk, margarine as my butter, and frozen strawberries instead of blueberries. Although i had to add a splash more milk and microwave for a little over 2 minutes, it came out so delicious! I topped it with chilled vanilla whipped greek yogurt….finger licking good!
Made this with gluten free flour and almond milk, half coconut oil instead of butter cause I ran out of butter. The best mug dessert I’ve tried!
This was wonderful! I doubled up the recipe for my soup mug, the double recipe filled it half way & took 2.5 min to bake. I sprinkled more brown sugar on top before baking & it was perfect! Thanks so much!
This looks really good. Unfortunately I don’t have a microwave. What do you suggest for this?
Well, this recipe is designed specifically for microwaves, so if you don’t have one you’d probably need to just scale down a traditional muffin recipe.
I substituted white sugar for brown sugar and gluten free floor and mine turned out great
I also used huckleberies
I ignored the FROZEN blueberries, and put cold blueberries instead and they exploded (inside the cup so the microwave is still clean) but it still tastes fantastic!!
This was awesome! I made it with whole wheat flour, vanilla unsweetened almond milk and yogurt butter. I am now addicted!
I love this recipe! I substituted almond milk for the milk, earth balance for the butter, and fresh blueberries. It came out great in 90 seconds! The only problem was that the blueberries on top exploded a bit so the top of the muffin was all purple, but it still tasted great!
I put my batter into a muffin paper first, then dropped that into a mug. The muffin pops out easily and can become a lunch box snack for later in the day. The next time I make these, I plan to use chopped apple and raisins instead of blueberries. Thanks for the recipe!
Great idea with the muffin paper!
I just made these for the first time. Neither my husband or I are blueberry fans, so I substituted chocolate chips. They were awesome. When I make them again, I will cut down on the salt.
Just wanted to commend you on using an appropriate portion of butter and sugar in this recipe. I’ve notice so many “mug” baked goods tend to call for twice or even three time the amount of butter and sugar than you would find in the same serving size made from a “standard” batch recipe. The extra calories are simply not needed for this to still be delicious!
I just made this! It passed the toddler test and I liked it too! Only sub was raw sugar instead of brown sugar and no cinnamon. I’ll be making them again. :)
I love this recipe…. I put banana and chocolate in mine instead of blueberry…but it still turned out great. My whole family loves it 2 :)
Thanks for a great recipe.
I used half whole wheat/half white and added a tbls peanut butter and it turned out great!
I used white whole wheat pastry flour, and 1 tbs unsweetened applesauce instead of 1 tbs sugar, and a generous 2 tbs blueberries. Also 75 seconds in 1200 watt microwave. Loved the recipe.
Can you add more blueberries to it?
Yep, but of course if you go over board it might get a bit too wet from all the blueberry juice.
Is there any way to make this without a microwave? :/
No, this one is specific to a microwave, unfortunately. :(
What if you put the mug in the oven a low, or medium temperature for a few minutes? I had a friend that gifted me one of those mugs that you can paint/write on and she mentioned how she had to bake it in the oven. Wouldn’t you be able to do the same things with the mug and muffin mix?
I’m not sure. I think what makes this work in the microwave is the fast burst of intense heat, which you don’t get from an oven. :(
Loved it!! It worked out perfectly
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!!
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 :)
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!
I substituted coconut oil for the butter, pumpkin pie spice for the cinnamon and added some fresh lemon zest…..very yummy!
Great! add 2-3 tbsp maple syrup for light fluffy perfection.
Would taste evenbetter with a bit of vanilla extract.
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
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
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.
Genius! Thanks for sharing! :)
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!
This is by far the best mug muffin recipe out there. I’ve made it several times (raspberries are pretty killer in it)
YUMMM!
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.
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
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!
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.
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.
Excellent recipe! Turned out really soft and cakey and spongey! it could do with a little more sugar though! Nevertheless,thank you :)
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.
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!
Tried this with lactose free milk and raspberries. Took 3 mins to cook but otherwise delicious.
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 :)
This is such a good idea. Just made one for mum and one for me – they were really nice! Thanks!
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. :)
I got good results with a vegan version – using unsweetened almond milk and earth balance organic spread (doubled the spread quantity).
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.
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.
The wattage can usually be found on a label inside. When you open the door, it should be around the edge somewhere.
Oh very cool! I never knew about that. I just checked and mine is 900w “output”. Thanks for the tip!
Hi!
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!
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!
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 !! =)
Oh ! & Thank you !!
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!
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.
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.
Check the recipe again. It did call for 1/4 t. baking powder.
I’m under instructions from my other half to make more of these! Brilliant recipe!
I made mine with chocolate chips instead of blueberrys (I was craving them) and it turned out DELICIOUS!
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.
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!
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).
I did mine with almond milk and it came out awesome! Just added 30 seconds to the cook time.
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!!!
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.
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.
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!
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.
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 :)
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!
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.
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.
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.
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.
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!
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.
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! ❤
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.”
Oh no! Hahaha… hilarious, but sad :)
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.
People in my college dining hall made these all the time – we called them “muggins” though!
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!
kelliinkc
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.
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.
This looks delectable! How high does it rise? Your mug looks pretty shallow, but I can’t tell..
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!