Blueberry Mug Muffin
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This blueberry mug muffin is the easiest way to satisfy that muffin craving without the hassle of firing up the oven. Packed with juicy blueberries and cooked in your microwave, this is the ultimate hack for fresh, warm muffins on demand. Whether you’re rushing in the morning or needing a quick snack, this recipe is about to become your go-to for a speedy sweet fix.
Want ways to sneak in even more berry goodness? I’ve got you! Try my sweet blueberry biscuits, blueberry sweet rolls, and my blueberry pancakes!
Why You’ll Love This Mug Recipe
- Minimal Clean-Up: Forget the sink full of mixing bowls and muffin tins. One mug, one spoon, and you’re pretty much done.
- Microwave Magic: No oven? No problem. The microwave is all you need to bake this berrylicious treat.
- Simple Ingredients: Want to switch it up? Add a dash of cinnamon, some lemon zest, or swap in different fruits depending on your mood.
As far as mug cake recipes go, this blueberry muffin version lands firmly in my top three. It’s so incredibly easy to make and leaves you with a light fluffy muffin that hits that sweet spot as a quick dessert. Bonus points? It is so easy to customize. Turn it into a chocolate chips muffin or mixed berry with just a switch of mix-in ingredients!
A blueberry mug muffin has that familiar tender crumb and bursts of sweet-tart fresh blueberries, but there’s also a comforting warmth that only comes from something cooked in a cozy mug. You get the golden top with a slightly denser texture than an oven-baked muffin, and each bite is infused with the fruity, vibrant zing of blueberries. It’s like a hug in a mug – the warmth of the muffin, the pop of the berries, and that hint of vanilla all combine to create a homey, satisfying treat that’s just the right kind of sweet.
Blueberry Mug Muffin Ingredients
The ingredient list for mug cakes is always on the shorter side. Here is what you will need to make this blueberry muffin mug cake.
- Butter: Melted butter is the fat that adds rich flavor and moisture needed to give you a soft tender cake. I opt for salted butter. It adds a little boost of flavor.
- All-purpose flour: The base to all of the dry ingredients. It’s the foundation that provides structure to the cake.
- Sugar: A little mixed into the cake itself and optional sprinkle on top. In a pinch you can substitute this with a little brown sugar or maple syrup.
- Baking Powder: Always double check the expiration date of your leavening agents. They should be replaced about six months after opening for optimal freshness.
- Milk: The first time we made this recipe we tested it with 2% milk. The second time we used almond milk. We all prefer the 2%.
- Berries: Fresh blueberries work best, but you can use frozen.
- Vanilla Extract: Vanilla works like a flavor enhancer in muffin recipes. It takes this recipe from good to great flavor.
Mug Muffin Recipe
Tip: It might take a few times to find your microwaves sweet spot for cooking mug cakes. Don’t give up. You’ll find the perfect way to make these in no-time! Here is how to get started:
- PREP: Lightly mist the inside of a microwave-safe mug or small bowl with baking spray.
- MELT: Add the butter to the mug. Heat for 10-20 seconds or until melted.
- WHISK: Use a fork to mix in the flour, 1 tablespoon of sugar, baking powder, milk, and vanilla extract until the batter forms. It will look like there isn’t enough, but I promise it will fluff as it cooks.
- FRUIT: Add the blueberries and stir just until combined.
- MICROWAVE: Add the mug to the microwave and cook 1 minute to 1+1/2 minutes. Cooking time will vary depending on the wattage of your microwave so be sure to watch the muffin closely to avoid burning.
Helpful Tools
- A Microwave-Safe Mug: The star of the show—make sure it’s big enough to allow the muffin to rise without spilling over.
- Measuring Spoons and Cups: For precision. Mug muffins are forgiving, but you still want the right balance of ingredients.
- A Fork or Mini Whisk: To mix your ingredients thoroughly. No one wants a pocket of dry flour in their bite!
- Oven Mitts or a Towel: That mug’s going to be hot, hot, hot! Better grab it safely.
Recipe Notes:
Totally! Just toss them in flour to avoid color bleeding and expect a tad more moisture.
Choose a larger 14-ounce mug than you think you’ll need. The batter should fill half to two-thirds of the mug.
No sweat. Bake it in an oven safe ramekin or small dish in the oven at 350°F (175°C) for about 15-20 minutes, but keep an eye on it!
For sure! Swap in your go-to gluten-free all-purpose flour blend.
When the top is firm to the touch and a toothpick comes out clean, it’s ready to devour.
Heck yes! Go nuts with nuts, or get zesty with some lemon peel. Make it yours!
You might have overmixed the batter or nuked it too long. Mix until just combined and watch the clock!
More Mug Recipes To Try
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Blueberry Mug Muffin Recipe
Ingredients
- 1 tablespoon butter
- 1/4 cup flour
- 1 tablespoon sugar (plus 1 teaspoon (optional))
- 1/4 teaspoon baking powder
- 2-3 tablespoons milk
- 1/8 teaspoon vanilla extract
- 2 tablespoons blueberries
Instructions
- Lightly mist the inside of a microwave-safe mug or small bowl with baking spray.
- Add the butter to the mug. Heat for 10-20 seconds or until melted.
- Use a fork to mix in the flour, 1 tablespoon of sugar, baking powder, milk (start with 2 tablespoons and only increase if it seems super dry), and vanilla extract until the batter forms. It will look like there isn’t enough, but I promise it will fluff as it cooks.
- Add the blueberries and stir just until combined.
- Add the mug to the microwave and cook 1 minute to 1+1/2 minutes. Cooking time will vary depending on the wattage of your microwave so be sure to watch the muffin closely to avoid burning.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
