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!
No Egg!
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.
Recommended Mug Size
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... 😀 ).
Cooking Time
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???
More Blueberry Treats
- Lemon Blueberry Overnight Baked French Toast with Lemon Syrup
- Healthy Oat Smoothies ~ Blueberry Muffin & Peach Cobbler Flavors
- Blueberry Buttermilk Sherbet
- Blueberry Compote
Blueberry Muffin Mug Cake
Ingredients
- ¼ cup + 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- ¼ cup milk, at room temperature
- 2 tablespoons salted butter, melted and cooled
- ½ teaspoon pure vanilla extract
- ¼ 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 ½ 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.
Amy
so easy to makee I was shocked when I ate it
Alison
My daughter and I loved this! Such a quick and easy way to satisfy a sweet tooth!
KayDee T.
If I needed to sub frozen blueberries for fresh, do you recommend that I thaw them first, or is it unnecessary? Sorry if you already addressed it and I somehow missed it. Thanks in advance!
Samantha Skaggs
Hi KayDee! I haven't tried this recipe with frozen blueberries, although I use them all the time in blueberry muffins made in the oven. I would probably recommend letting them thaw for a few minutes before adding them to the mug cake batter. If you let them thaw all the way, I'm afraid they'd become mushy and break up when you stir them in. Hope that helps, and please let us know how frozen berries work out if you give them a try! 🙂
Lorie
I love this quick easy recipe! I add a dash of salt. Also, I substituted 2 tbsp of sugar with monk fruit sugar and it was yummy!
:)
This recipe is delicious! I used gluten-free flour and it turned out great!
Laurie Rogers
Delishus!!!! My daughter asked me at nearly 11 pm for blueberry muffins. This hit the spot. Thanks!
Rya
Pretty good! I substituted sugar with honey which made it a little less sweet.
Frances Noll
It didn't cook through at all, but the batter was good.
Samantha Skaggs
Hi Frances! Sorry to hear that. It sounds like your mug cake just needed to cook a bit longer. Since all microwaves have different power levels, it can take some trial and error to determine the perfect length of time to cook a recipe like this. 🙂
ANONYMOUS
THIS IS AMAZINGGG!!!! LOVED IT IT"S DELICIOUS AND HEALTHY>>>THANKS SO MUCH
Thea
Delish! Used gluten free flour and brown sugar (prefer the texture) and came out nicely. Not too sweet like I find a lot of US recipes are.
Linda
To the T. Replaced blueberries with chocolate chips and cocoa. So simple a 4 year old could do it with distanced supervision. Thank you
Mizuki
It turned out pretty good texture-wise, but if I made it again, I'd probably add another tablespoon of sugar. It wasn't very sweet, and it ended up needing the blueberries to hide the plainness of the cake.
Siggy
Hey, It's me Siggy again. I wanted to submit another review because I wanted to make a reduced fat version so I substituted one of the tablespoons of butter with a tablespoon of apple sauce and it came out excellent. I can't even tell the difference.
Siggy
OMG, I'm eating as I type. It's amazing! The texture is light and fluffy, the sweetness is perfection. This is dangerous. I may become totally addicted.