Blueberry Muffin in a Mug
Make a fluffy single-serving blueberry muffin in the microwave or the oven!
Few things are more satisfying than a little treat at the end of a long week. Especially if said indulgence can be made in less than 5 minutes and gets only one dish dirty.
That’s why I love mug recipes so much. I have dozens of them for everything from cakes and cookies to brownies and muffins. All are made by mixing simple ingredients in one mug, then popping the batter into the microwave and letting the magic happen. I even make French toast in a mug on occasion! I’ll publish that recipe soon, but today I want to share my newest creation: a blueberry muffin in a mug.
I made at least fifteen “mug muffins” when creating this recipe. I wanted the end result to taste like a fluffy bakery-style blueberry muffin, and it turns out that is quite a feat when everything is getting cooked in a microwave. But around version eleven, I knew I was onto something. And that’s when my husband had to do his duty and start tasting every muffin.
My husband is a great recipe taster because he has clear “tells” that let me know if a recipe is worth keeping.
If the recipe is “ok but not wow” he’ll take a bite, do a quick little nod, then hand the plate back to me without comment. This means I need to head back to the kitchen and do more testing.
But if the recipe hits the bullseye? Well, in that case, he pulls the plate closer and starts devouring the food, all without comment.
When I gave him the blueberry muffin version you see here, he pulled the mug into his chest and refused to give it back to me. “No, it’s alright, you can leave this with me,” he said, as he focused on spooning warm bites of blueberry studded muffin into his mouth.
Ah ha, I had a winner.
There Are 3 Ways to Make This Recipe
I tested three different ways to “bake” this muffin, as well as gluten-free flour, which worked like a charm. Here’s a quick look at your three cooking options:
11-oz mug: If you use an 11-oz mug your muffin will rise over the edges of the cup and some blueberry juices will likely cascade down the side, so make sure you put a plate beneath your mug. This mug size is ideal if you want to enjoy your muffin without any toppings.
15-oz mug: I like to use this larger mug size because it leaves enough room to add toppings. I usually keep things simple by adding more fresh berries and perhaps some whipped cream on top. Make sure you let your muffin cool for a while before adding whipped cream though, otherwise residual heat will make it melt.
8-oz ramekin (oven method): I knew some folks would wonder if this recipe could be made in the oven, so I also tested this method. Similar to my vanilla mug cake recipe, you can bake this muffin in the oven. This results in a more classic muffin top that has a thin, slightly crisp texture. However, this route does take significantly longer with about 21 minutes of baking time.
Whichever method you choose, you’re in for a quick and satisfying treat. And if you’re new to mug recipes then let me apologize in advance for teaching you how to make dessert in minutes. It’s a heady power!
But since we’re talking about single-serving desserts here, I believe it’s a temptation worth indulging. After all, as Erma Bombeck once said: “Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.”
More “In a Mug” Recipes
Blueberry Crisp in a Mug ← SO GOOD with fresh summer berries!
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