Bursting with blueberries, this warm treat is perfect for breakfast or afternoon coffee.
If you’ve ever found yourself craving a warm, cozy treat but don’t want to make a whole batch of goodies, mug recipes are for you! The OG mug cake first went viral in the early 2000s and was a way to make a single-serve, warm cake in a regular old mug using your microwave. From there, countless variations have come about: mug cookies, mug pancakes, and mug muffins. There’s good reason for their popularity: they’re convenient, super fast, and delicious.
Mug muffin is an ingenious way to make an oversized blueberry muffin using the simplest of ingredients and your microwave. It’s an accessible, easy recipe anyone can make: kids, adults, college students in their dorm rooms, and travelers. Picture this: you’re staying at a hotel with a microwave in your room. Pack the ingredients in a resealable bag, along with a little milk from the mini fridge, and enjoy a delicious “homemade” muffin for breakfast while you’re on the road.
You will love making a mug muffin as a way to enjoy a quick, filling breakfast or as a treat with your afternoon coffee. It comes together quickly, makes just one large mug muffin, and tastes delicious. The fresh blueberries are the star of the show here; they provide a burst of tart, fresh flavor and help to make this cozy concoction a real treat.
Tasty tweaks
While fresh blueberries are recommended for this recipe, you can also try different berries, such as strawberries or blackberries. Diced apples or pears are also delicious. If using the latter, I recommend drizzling the cake with some melted dark chocolate when serving.
Other delicious tweaks include adding lemon zest for a hint of brightness or using a touch of vanilla or almond extract for an aromatic touch. Looking to make this cake a bit more wholesome? Use whole-wheat flour instead of all-purpose flour and replace the sugars with coconut sugar, which has a lower glycemic index. You can easily make the recipe vegan by using plant-based milk and butter.
How do I store leftovers?
This cake is easy to make and best enjoyed fresh. If you do have leftovers, simply cover with plastic wrap and store at room temperature for up to 1 day or in the fridge for up to 3 days.
Serving suggestions
For a quick breakfast, pair it with Microwave Bacon or Air-Fryer Bacon, or a meatless protein like a small bowl of yogurt (lemon is particularly nice with the blueberry flavor of the muffin!). If you’re enjoying this more as a dessert, consider topping it with a mini scoop of vanilla ice cream or a dollop of Sweetened Whipped Cream.
Mug Muffin
Ingredients
- 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1 pinch cinnamon
- 2 teaspoons unsalted butter
- 3 1/2 tablespoons milk
- 2 tablespoons blueberries
Instructions
- In a large microwave-safe mug, combine flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon. Mix well.
- Add butter to the mug. Use your fingers to rub the butter into the dry ingredients until the mixture is coarse.
- Stir in the milk until the mixture forms a thick batter. If too thick, mix in another splash of milk. Gently fold in the blueberries.
- Microwave on high for about 1 minute to 1 minute and 45 seconds, or until the muffin is set. Cooking time will vary depending on your microwave and mug size. Enjoy warm.
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