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
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)
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 :)