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 got here via a “healthy recipes” list over on buzzfeed, I’m not sure it qualifies on the healthy part, except for the blueberries nom nom! But it looks lovely, I’ll save that for later :)
LOL, silly Buzzfeed. I wouldn’t really consider this a “healthy” recipe either, but I suppose that word is subjective! :)
These are really good! I took out some of the brown sugar and added chocolate chips and half a banana. It turned out great!
I made this muffin this morning with coconut oil instead of butter and I used gluten-free flour. It was just what I was hoping for… Delicious!
The muffin was pretty thick and heavy. Besides that, tastes good!
I only have one word=AMAZING
This was excellent thank you so much!
I did make a few changes though,i added
one whole tablespoon of butter and a heaping tablespoon of brown sugar.
THANK YOU AGAIN!
This-to me- was not as sweet as i would have liked it, and i even added extra sugar by maybe a heaping tsp. It also doesn’t have the consistency of a muffin, more like a blueberry cupcake. It is decent flavor with lots of cinnamon, I like the cinnamon flavor, but then again i used more then you said to use. Please perfect this recipe.
I made a vegan version of this using vegan margarine instead of butter, and a tbsp of soy milk + 1 tbsp of soy cream. I used 1 tsp extra sugar. Delicious!
Hello! I tried your recipe – i’m a gluten free girl and expiremented. I also used almond milk instead of real, and even that muffin is amazing! So thankful for your recipe! It’s constantly what i’ve been having for breakfast… Thank you!!!
This mug muffin recipe is the best! I make it often. Enough so that I made a tasty variation I’d like to share: I made Beth’s recipe just like she wrote but replaced 1 tbsp of the flour with 1 tbsp powdered peanut butter & omitted the cinnamon. What you get is a blueberry speckled peanut butter muffin. YUM
I tried this recipe with almond milk and it worked! It was delicious and I already had all the ingredients. Great recipe!
Very good and so quick
Very good. It was to salty so I remade without the salt. I also add rd a scoop of vanilla ice cream to the top. Yum.
I blended quick oats to make an oat flour that i used, and used almond milk, margarine as my butter, and frozen strawberries instead of blueberries. Although i had to add a splash more milk and microwave for a little over 2 minutes, it came out so delicious! I topped it with chilled vanilla whipped greek yogurt….finger licking good!
Made this with gluten free flour and almond milk, half coconut oil instead of butter cause I ran out of butter. The best mug dessert I’ve tried!
This was wonderful! I doubled up the recipe for my soup mug, the double recipe filled it half way & took 2.5 min to bake. I sprinkled more brown sugar on top before baking & it was perfect! Thanks so much!