The Perfect Single-Size Blueberry Mug Muffin Recipe
You know those moments that you just crave a warm baked good and you want it now? I have the perfect recipe for you today to make a warm, delicious blueberry muffin in less than 5 minutes.
This is a mug cake recipe and before I lose you because you've had too many meh mug cakes, stay with me! This one is legit. It is light and fluffy and has just the right amount of sweetness from the brown sugar. And it is a pretty good size muffin for under 250 calories.
With this recipe you mix your ingredients right in your microwave-safe mug and only microwave for about a minute and a half. You start by mixing together your dry ingredients really well and then you cut in your butter until it forms a crumbly, wet sand-like consistency. Then you add your 2 tablespoons of milk and mix until it is moist. You press a few blueberries into your batter and within 90 seconds you have a perfect blueberry muffin. If you like the giant Costco blueberry muffins, you will really like these.
I have really been loving making dessert recipes made for one or two people the last couple years. I have such a problem with eating four or five muffins of the batch of twelve, when I had no intention of eating any more than one. And don’t even get my started on my cookie and cookie dough problem….let’s just not even go down that dark road :\ ha!
Now, this was nearly a 5 star recipe from about 100 reviews and I got several ideas for how to adapt this recipe and make it even tastier from reading the comments of reviewers. Here are a few of my favorite tips:
1/4 cup flour
1 tablespoon brown sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
pinch cinnamon
1/2 tablespoon butter
2 tablespoons milk
1-2 tablespoons frozen blueberries
Directions:
Add Recipe to Cook'n
This is a mug cake recipe and before I lose you because you've had too many meh mug cakes, stay with me! This one is legit. It is light and fluffy and has just the right amount of sweetness from the brown sugar. And it is a pretty good size muffin for under 250 calories.
With this recipe you mix your ingredients right in your microwave-safe mug and only microwave for about a minute and a half. You start by mixing together your dry ingredients really well and then you cut in your butter until it forms a crumbly, wet sand-like consistency. Then you add your 2 tablespoons of milk and mix until it is moist. You press a few blueberries into your batter and within 90 seconds you have a perfect blueberry muffin. If you like the giant Costco blueberry muffins, you will really like these.
I have really been loving making dessert recipes made for one or two people the last couple years. I have such a problem with eating four or five muffins of the batch of twelve, when I had no intention of eating any more than one. And don’t even get my started on my cookie and cookie dough problem….let’s just not even go down that dark road :\ ha!
Now, this was nearly a 5 star recipe from about 100 reviews and I got several ideas for how to adapt this recipe and make it even tastier from reading the comments of reviewers. Here are a few of my favorite tips:
- Lemon compliments blueberry recipes so well so you can grate in a bit of lemon zest and squeeze a bit of fresh lemon juice inside as well (at the end when you add the milk).
- You can make a little icing to go on the top when it is done cooking with lemon juice, a bit of powdered sugar and some sour cream.
- Multiple reviewers mentioned that almond milk as a substitute works beautifully.
- Replace the blueberries with chocolate chips and you have a delicious chocolate chip muffin.
- Cherries make a great substitute as well. You could even add ½ teaspoon of almond flavoring and it would be divine.
Blueberry Mug Muffin - Budget Bytes
A fast and easy treat, these microwave blueberry mug muffins are perfect when you just need a small bite of something sweet.
Ingredients:1/4 cup flour
1 tablespoon brown sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
pinch cinnamon
1/2 tablespoon butter
2 tablespoons milk
1-2 tablespoons frozen blueberries
Directions:
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.
Notes
Every microwave is different, so you may have to experiment with the exact cooking time.
You can add a drop or two of vanilla for extra flavor.
I have not tried this with different flour types (whole wheat, gluten free, etc.) or with different milks (almond, soy, etc.) or with oil instead of butter (to make it vegan). These changes will definitely affect the flavor and texture.
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.
Notes
Every microwave is different, so you may have to experiment with the exact cooking time.
You can add a drop or two of vanilla for extra flavor.
I have not tried this with different flour types (whole wheat, gluten free, etc.) or with different milks (almond, soy, etc.) or with oil instead of butter (to make it vegan). These changes will definitely affect the flavor and texture.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.pixabay.com
- www.budgetbytes.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
