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.
See how we calculate recipe costs here.
Notes
Nutrition
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 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