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)
This looks really good. Unfortunately I don’t have a microwave. What do you suggest for this?
Well, this recipe is designed specifically for microwaves, so if you don’t have one you’d probably need to just scale down a traditional muffin recipe.
I substituted white sugar for brown sugar and gluten free floor and mine turned out great
I also used huckleberies
I ignored the FROZEN blueberries, and put cold blueberries instead and they exploded (inside the cup so the microwave is still clean) but it still tastes fantastic!!
This was awesome! I made it with whole wheat flour, vanilla unsweetened almond milk and yogurt butter. I am now addicted!
I love this recipe! I substituted almond milk for the milk, earth balance for the butter, and fresh blueberries. It came out great in 90 seconds! The only problem was that the blueberries on top exploded a bit so the top of the muffin was all purple, but it still tasted great!
I put my batter into a muffin paper first, then dropped that into a mug. The muffin pops out easily and can become a lunch box snack for later in the day. The next time I make these, I plan to use chopped apple and raisins instead of blueberries. Thanks for the recipe!
Great idea with the muffin paper!
I just made these for the first time. Neither my husband or I are blueberry fans, so I substituted chocolate chips. They were awesome. When I make them again, I will cut down on the salt.
Just wanted to commend you on using an appropriate portion of butter and sugar in this recipe. I’ve notice so many “mug” baked goods tend to call for twice or even three time the amount of butter and sugar than you would find in the same serving size made from a “standard” batch recipe. The extra calories are simply not needed for this to still be delicious!
I just made this! It passed the toddler test and I liked it too! Only sub was raw sugar instead of brown sugar and no cinnamon. I’ll be making them again. :)
I love this recipe…. I put banana and chocolate in mine instead of blueberry…but it still turned out great. My whole family loves it 2 :)
Thanks for a great recipe.
I used half whole wheat/half white and added a tbls peanut butter and it turned out great!
I used white whole wheat pastry flour, and 1 tbs unsweetened applesauce instead of 1 tbs sugar, and a generous 2 tbs blueberries. Also 75 seconds in 1200 watt microwave. Loved the recipe.
Can you add more blueberries to it?
Yep, but of course if you go over board it might get a bit too wet from all the blueberry juice.
Is there any way to make this without a microwave? :/
No, this one is specific to a microwave, unfortunately. :(
What if you put the mug in the oven a low, or medium temperature for a few minutes? I had a friend that gifted me one of those mugs that you can paint/write on and she mentioned how she had to bake it in the oven. Wouldn’t you be able to do the same things with the mug and muffin mix?
I’m not sure. I think what makes this work in the microwave is the fast burst of intense heat, which you don’t get from an oven. :(