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)
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!