A tasty one-person snack or treat isn't far away with this blueberry muffin in a mug. It's a fast coffee cup full of deliciousness and tastes exactly like a blueberry muffin. Moist, flavorful, and bursting with fresh blueberries, what can be better?
I love how fresh and moist this blueberry mug cake recipe is. With the bursting fresh blueberries and a vanilla cake batter, this is the perfect muffin for one.
I've tried several (and by that, I mean more than I can count) blueberry mug muffin recipes out there, and this is the best muffin in mug recipe I've ever tried.
If you're looking for something that tastes sweet, but not too sweet, savory, tangy, and fluffy- this is it. Try it out today and see how great it is for yourself.
Why This Recipe Works
- It's cheap. Made for just a few cents, this is a very affordable and frugal recipe perfect for any tight budget.
- It's fast. You won't need much time to make this recipe, and the steps are simple too! You'll come back to this mug muffin over and over again.
- It's a perfect serving size. If you only want one muffin, why make a dozen or more? This recipe is perfect for a single serving treat, but if you need a few extra muffins, check out my Small Batch Blueberry Muffins.
Milk- This is needed to hydrate the mix and add a richer taste.
Flour- You will need some all purpose flour for the gluten structure and base of this recipe.
Fresh blueberries- You will need some fresh or frozen blueberries to scatter throughout the muffin.
Vanilla extract- This is a flavor enhancer.
Coconut Oil- To give the cake some necessary fats, use coconut oil (butter or shortening will work fine too).
Baking powder- To help the mug cake rise as it bakes, you'll need some baking powder.
Sugar- Use granulated sugar for added sweetness and a more tender crumb.
Salt- This is a natural flavor enhancer.-
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make blueberry muffin in a mug with these simple step-by-step instructions:
In a coffee mug, add your flour, baking powder, sugar, and salt.
Mix together to combine.
Add your coconut oil to a separate container.
Melt in the microwave for 30 seconds.
Mix in the milk and vanilla.
Add the wet ingredients to the dry and mix well to combine.
Add in the fresh blueberries.
Stir gently to combine.
Microwave for 1min 30 seconds to 2 minutes until cooked through. I find that 1 min 45 seconds is the sweet spot for my microwave.
🍴 Recipe Tips
This blueberry cake in a mug recipe is pretty straightforward so I don't have very many tips. Just an observation I need to point out so that you don't hurt the mug muffin.
When it finishes cooking, the top center of the mug muffin will appear a tad wet. It looks like an undercooked bread batter and might make you want to pop it back in the microwave for longer.
Please note that this "wet spot" is supposed to happen with almost all mug cakes. It's a sign that it's cooked properly and not overdone. Cook it until that spot disappears will give you a rubbery and chewy muffin.
After removing the mug from the microwave the spot goes away in a matter of seconds. To accurately test to see if the blueberry muffin has been completely cooked through, stab at it with a fork and check the inside. That is the most accurate test, looking at the center for yourself.
You can use melted butter (if salted omit the requested salt in the recipe card) or canola oil. All of them change the flavor ever so slightly, but above all else, I do not recommend olive oil for this recipe as that changes the flavor too much.
Adding a tablespoon of cheesecake dry pudding mix (from a boxed pudding) into the ingredients can give a richer taste and feel. As can add in a couple of white chocolate chips!
Yes, you can use nondairy milk in the microwave blueberry muffin. If you want to use almond milk or some other noncow milk then go for it. By using nondairy milk you could make this mug muffin dairy free and vegan-friendly.
Absolutely! This mug muffin recipe would taste incredible with quartered strawberries or raspberries. Add them in place of the blueberries, (or do a mix of berries).
If you wait too long after adding the berries, you'll notice gravity pulling them down in your cup. This is a big reason for adding them as the last step before microwaving the cup so that they can't sink while cooking.
Other delicious Snacks and Treats recipes to check out!
- Cheesecake Stuffed Strawberries
- No Bake Apple Donuts
- Honey Bee Cupcakes with Honey Buttercream
- Peanut Butter Apple Nachos
Blueberry Muffin in a Mug
- 4 Tablespoons All purpose flour ($0.02)
- ¼ teaspoon Baking powder ($0.01)
- ⅛ teaspoon Salt ($0.01)
- 2 Tablespoons Granulated sugar ($0.01)
- 2 Tablespoons Coconut oil ($0.10)
- 3 Tablespoons Milk ($0.04)
- 1 teaspoon Vanilla extract ($0.02)
- 2 Tablespoons Blueberries (about 30 berries) ($0.34)
- In your coffee mug mix together the flour, baking powder, sugar, and salt.
- In a separate container, melt the coconut oil in the microwave for about 30 seconds. Mix with the milk and vanilla.
- Add the wet ingredients to the dry and mix well.
- Gently add in the blueberries and stir together.
- Microwave mug for 1 minute 30 seconds to 2 minutes until cooked through and there's a wet spot on the top.