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)
I made this with almond milk and whole wheat flour. It was a bit dense so next time I’ll need to make some adjustments but it tasted delicious.
I made it with coconut oil and whole wheat flour. PERFECTION.
I burned my tongue because I was so excited to eat this. Beth, you’ve done it again! Perfect treat to satisfy my sweet tooth crave after a LONG day!
Just made it and it was super delicious! I subbed the milk for unsweetened almond milk and added a little vanilla extract.
I love this!! I would recommend microwaving it a little less and then doing 10 second increments at the end. Also, skip out on the salt and the recipe is perfect!!
Also stir extremely well and don’t let the cake sit too long or the edges become dry 😊
I love this! Easy, tasty, perfect size. The second time I made it, I added an 1/8 teaspoon of baking soda and it makes it fluffier, but unfortunately a tad more dry.
Tried to make this using almond milk and vegan butter as well as whipped egg whites instead of baking soda since I was out. After 90 seconds the ingredients caught on fire in the mug and my whole apartment was in smoke! I don’t recommend this recipe. And yes my mug was microwave safe. I guess it’s all those chemicals in frozen berries?
Well, you changed almost every ingredient in the recipe, so that might be why it didn’t work. :)
This comment gives me life :’D
I make this with almond milk and earth balance (vegan butter) for my milk allergy kiddo and it tastes great! We’ve never had any problems… so I’m really not sure why this happened to you. It’s definitely not the recipe…
Interesting logic.
Easy and delicious! I used a few drops of almond extract instead of the vanilla.
Made with whole wheat flour-Delicious!!
I made these dairy-free (vegan) and it worked! I replaced milk with almond milk, and butter with earth balance. I also replaced the blueberries with dairy-free chocolate chips. Delish!
This was amazing!! I followed the proportions of the recipe but I did sub out some of the ingredients. I used sprouted wheat flour, coconut sugar, coconut oil and coconut milk. I did have to add an additional Tbsp of milk but it was delicious! Cook time for me was around 1 minute 50 seconds. That probably has more to do with my altitude than the ingredients I used though.
I think Mug Muffin should be a compliment some days and an insult other days, depending on your mood or/and the person you are talking to, insulting or complimenting. As an insult: “Stop being such a mug muffin!” Or “They’re meaner than a mug muffin.” As a compliment: “You’re sweeter than a mug muffin!” Or “They deserve a mug muffin!” Also, I love your recipes and blogs!!! I would recommend…. EVERYTHING on this blog!!!!
Hahaha I love it! Thank you. :)
I’m about 3 years late to the party, but this is ridiculously good!!! Made a great side to my egg for dinner!
This is a wonderful recipe. I left out the cinnamon and blueberries and subbed in some overripe raspberries and a squeeze of lemon. Thanks!
I loved this!
My mum is just right for this style.
My sister and I made this together
It is so good
Thankyou o much!!!!!!!
😝😊😋😍😍😍😍😍😘♥️❤️