Enjoy a fresh, warm, blueberry muffin in a mug that’s ready in minutes with this simple-to-make, bursting-with-berries, Blueberry Muffin Mug Cake!
Hi, friends. Let’s talk mug cakes, shall we?
Y’all are apparently fans, because the two mug cake recipes I’ve shared so far on the site get regular features, lots of rave reviews, and have comfortably secured spots in Five Heart Home’s lauded top 20 recipes of all time. 😉 The mugs cakes I’ve previously posted, however, were dessert recipes — namely, a decadent Chocolate Peanut Butter Mug Cake and a sugary Snickerdoodle Mug Cake. But I recently thought to myself…wouldn’t it be fun to change things up a bit and come up with a breakfast mug cake?
So when I found myself with a plethora of fresh blueberries last week, concocting this Blueberry Muffin Mug Cake sounded like the perfect way to make good use of them! I basically took my aforementioned Snickerdoodle Mug Cake recipe and my Classic Blueberry Muffins recipe and combined the best elements of both.
The result is a blueberry muffin in a mug that’s quickly assembled before being baked in the microwave for a minute or two. The Cliff Notes version? This recipe turns out a fresh, warm muffin that tastes like cake…which means it’s pretty much guaranteed to be your new favorite breakfast treat!
As with my other mug cakes, there’s no egg in this one, which prevents the texture from turning rubbery in the microwave. It also means that if you prefer your blueberry muffin slightly undercooked in the center, you don’t have to worry yourself with any raw egg concerns. Additionally, I’ve found that a mug cake does best in a straight-sided mug that allows it to cook evenly and rise without overflowing (these white, 14-ounce mugs happen to be my go-tos for perfect mug cakes…which is why you may notice all of my mug cake posts looking eerily similar… 😀 ).
All microwaves vary in strength, so be prepared to experiment a bit with cooking duration any time you make a new mug cake recipe. This Blueberry Muffin Mug Cake does seem to take a bit longer to fully bake than my other mug cakes, presumably because of its plethora of juicy berries. Feel free to reduce the amount of berries used if you wish…but I’m not sure why you’d want to. 😉
Okay, enough of my yammering. I think it’s obvious enough that this speedy recipe will yield a tantalizing, blueberry-studded breakfast or snack in about the same amount of time it would take you to whip up a bowl of oatmeal. And doesn’t a Blueberry Muffin Mug Cake sound way more exciting than oatmeal???
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Enjoy a fresh, warm, blueberry muffin in a mug that's ready in minutes with this simple-to-make, bursting-with-berries, Blueberry Muffin Mug Cake!
Ingredients
- 1/4 cup + 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 cup milk, at room temperature
- 2 tablespoons salted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- Scant 1/4 cup fresh blueberries
- Coarse sparkling sugar, optional garnish
Instructions
- In a small bowl, whisk together flour, sugar, and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Stir in blueberries and pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Sprinkle with sparkling sugar, if desired.
- Microwave on high for 1 1/2 to 2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.
Notes
As soon as you transfer the batter to the mug, cook the cake immediately so that the blueberries don't have time to sink to the bottom.
A tall, cylindrical mug with straight (not angled) sides will ensure that the cake bakes evenly. I found a 14-ounce mug to be the perfect size to allow the cake to rise up while baking without overflowing. (I filled my mug to the top with water and then transferred the water to a measuring cup to determine its capacity.) If you use a smaller mug, you may want to bake the cake on top of a plate or paper towel to catch any possible overflow.
The strength of individual microwaves can vary. The first time you make this recipe, be prepared to experiment a bit to ensure the perfect length of baking time for your particular microwave. The nice thing about this cake is that even if it is undercooked, you don't have to worry about raw eggs!
Unsalted butter will work just fine in this recipe, but I find that using salted butter adds a tiny flavor boost.
More blueberry treats…
Lemon Blueberry Overnight Baked French Toast with Lemon Syrup
Healthy Oat Smoothies ~ Blueberry Muffin & Peach Cobbler Flavors
Spring Salad with Mixed Berries, Candied Almonds, & Honey Citrus Vinaigrette
 See all of our RECIPES <<< here!
And see all of our PRINTABLES <<< here!
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I love mug cakes, but always burn my mouth on them because I’m not patient :/ It will be so fun to have one for breakfast!
Ha, Megan…you’re so right! Mug cakes are delicious and dangerous… 😉 Hope you enjoy this breakfast version if you have a chance to try it, and hope you have a fabulous day!
I am SO on board with this mug cake! Also, I’ve been craving blueberry muffins like crazy lately and I like that I can have all those flavors in a fraction of the time with these mug cakes 🙂
Well, Amy, if baby wants blueberry muffins…this mug cake is the shortest route to making that happen! 😉 I hope you both ENJOY!
Hi Samantha,
This recipe sounds so good and simple too! I can’t wait to try it for my two little boys. Could I use soy milk with this recipe? Thank you.
Hi Selina! I hope that you and your boys love this recipe! I don’t see any reason why it wouldn’t work just fine with soy milk. 🙂 Enjoy!
This is just Table For Two’s vanilla mug cake with blueberries added in…
Hi Alana! Thanks for your comment. Actually, until I read your comment, I had never seen Table for Two’s mug cake recipe. This blueberry mug cake was adapted from my Snickerdoodle Mug Cake, which was adapted from my Chocolate Peanut Butter Mug Cake. With millions of recipes on the internet, even when I think I’ve come up with an original recipe, I usually later discover that it’s already been done in some form or fashion. However, when I start out by adapting a recipe, I always credit it with a link to the original recipe under my recipe. You can check out some of my other recipes to see that that’s the case. I take great pride in being an ethical blogger and I don’t blatantly copy, I adapt…and when I do adapt, I give credit. I can see now that this recipe is very similar to Table for Two’s, but I can assure you…if that’s where I had gotten the idea, I would have given credit. And if I was trying to hide something, I wouldn’t have published or replied to your comment. 🙂 Have a great weekend!
Hello, I was wondering if you knew if it would work to freeze the mug cake’s batter in the mug and then pop it in the microwave on busy days? If you have any idea what you’d need to do to make sure it was cooked or if it would even work, I’d love to know! Thanks!
Hi Allanah! I’m honestly not sure if freezing the batter would work. Instead, I might suggest mixing up the dry ingredients ahead of time and transferring to a small container or plastic baggie. That would save at least a little time if you wanted to make a mug cake on a busy day…you would just need to stir in the wet ingredients and blueberries. Good luck! 🙂
Thank you for this recipe! I whipped it up this evening and had myself a wonderful dessert! <3
You’re so welcome…I’m glad you enjoyed it! 🙂
It tastes like dough. SO disappointed.
Hi there! I’m sorry to hear that. It sounds to me that your mug cake may have been a bit undercooked. If you cook this mug cake long enough, the texture should become light and fluffy. Undercooked, it can be rather gummy. Since all microwaves vary, it can take some trial and error to figure out the perfect length of time to cook it. Good luck if you decide to try it again and hope you’re having a great weekend!
I love this recipe. I make it at least once a week. Sometimes I add variations like nutmeg, or I brown the butter. I always melt the butter in a small pan and then add the milk so that it cools down the butter and warms the milk at the same time.
So happy to hear that you enjoy this recipe so much! Browning the butter is such a great idea…sounds delicious! 🙂
Completely fabulous! This recipe is bizarre good, and much better than the other recipes i tried!
Yay…so happy to hear it! 🙂
How many calories are in the cake?
Hi Astha! I apologize, but I don’t have a calorie count for this recipe. However, you should be able to plug it into an online nutrition calculator like https://www.myfitnesspal.com/ to get the information you need. 🙂
Blueberries are out of season in my area so I tried using frozen. The only difference seems to be taking on the longer end to bake.
Thanks for sharing your experience, Ilona, and happy to hear you enjoyed these muffins! I’ve made them with frozen blueberries as well…they do turn out great either way. 🙂
This recipe was so good. I substituted oat flour and almond milk. I also used turbinado sugar instead and it tasted wonderful with a great texture!
Fabulous, Jasmine! Glad to hear that your substitutions worked out and thanks for sharing them with the rest of us! 🙂
This mug cake is delicious! It isn’t a weird texture at all. Will totally make again. Frozen blueberries worked just fine. 🙂
I made a vegan version for this! It was so good! I substituted almond milk and vegan butter. I microwaved it for 1:15/checked/15 more sec and perfect!!
Thanks for sharing, Haley…I happy to hear that your vegan version turned out well and I’m sure your tips will be helpful to others! 🙂