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)
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!