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)
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.