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This delicious muffin-in-a-mug recipe is perfect for a single-serve, quick dessert fix! It’s incredibly easy to prepare, uses simple ingredients, and has a light fluffy texture.
If you are skeptical about mug muffin recipes using microwaves, you probably haven’t found the right one yet. My blueberry muffin version takes 1 minute to cook and turns out perfectly moist and flavorful.
Table of Contents
Why this recipe works
- It’s portion-controlled. I love baking, but there are often times when a whole cake or a tray of muffins is too much. Single-serve desserts always cook faster, there’s no waste, and you can satisfy your cravings on the spot.
- Vegan-friendly. This recipe contains no eggs or dairy. It’s the perfect sweet treat for plant-based diets.
- Minimal clean-up. I love mixing and microwaving the muffins in the same container. This makes the clean up so much easier.
Ingredients needed
You only need a few baking staples to make this mug muffin. Here’s the full list of ingredients:
- Flour. I used all-purpose flour, but this can be substituted for a gluten-free blend like almond flour or coconut flour.
- Granulated sweetener. Any granulated sweetener will work. You can skip this altogether if you don’t like super sweet desserts.
- Maple syrup. A natural sweetener that also helps keep the muffin moist. Honey or agave nectar can also be used.
- Baking powder. To help the muffin rise and become nice and fluffy.
- Milk. Any milk of choice will work. I used unsweetened almond milk.
- Coconut oil. Melted, this adds some richness to the crumb and helps bind the ingredients. You can also use butter.
- Blueberries. Fresh blueberries work best, but frozen ones are fine, too.
How to make a muffin in a mug
Step 1 – Mix the ingredients. Mix the flour and baking powder in a small bowl and set aside. Add the wet ingredients to a microwave-safe mug and mix until fully combined. Add the dry ingredients and continue to stir well. If you find the batter to be too thick, add a dash more milk to it. Fold in the blueberries.
Step 2 – Microwave and serve. Heat the mug muffin on high in the microwave for 1 to 2 minutes or until a toothpick comes out clean. Remove the muffin from the mug or dig straight in with a spoon.
Recipe tips and variations
- Thaw any frozen berries. Thaw any frozen fruit that you are using, fully, in the fridge and pat them dry before adding them to the batter.
- Don’t overcook the muffin. Cook the muffin at 30-second intervals and remove it from the microwave as soon as it looks set. Test with a toothpick and ensure it comes out clean.
- Try some additional flavors. I like adding some lemon zest to the muffin batter for some variety. You can also replace the blueberries with chocolate chips, walnuts, pecans, or another fruit of your choice. Just be aware that the water content of different fruit may affect the cooking time.
- Substitutes for coconut oil. Any neutral-flavored vegetable oil can be used to replace the coconut oil in this recipe. You can also use applesauce for a sweeter muffin.
Storage instructions
To store: Mug muffins are best enjoyed immediately. However, you can store them in the fridge in an airtight container for a day or two.
To reheat: You can reheat the muffin in the microwave for just 20 seconds to soften it after being refrigerated.
Frequently asked questions
Using room-temperature ingredients is one of the key secrets to light and fluffy muffins. Baking powder and baking soda make muffins fluffy too when used in the right amount. Using too much of the leavening agent results in dense muffins.
Yes, you can bake this muffin in the oven. Preheat the oven to 350F degrees and bake the muffin for 12 to 15 minutes or until a toothpick comes out clean. Make sure to use an oven-safe mug or bowl.
More mug cake recipes to try
Muffin In A Mug
Video
Ingredients
- 2 tablespoons flour
- 1/8 teaspoon baking powder
- 1/2 tablespoon sugar optional
- 1/2 tablespoon coconut oil
- 1/2 tablespoon maple syrup
- 2 tablespoons milk
- 1-2 tablespoons blueberries
Instructions
- In a small mixing bowl, add your dry ingredients and mix well.
- In a microwave-safe bowl or mug, add the rest of your ingredients, minus the blueberries, and mix well. Add your dry ingredients and mix very well. If the batter is too thick, add a little milk. Fold in your blueberries.
- Microwave for 1-2 minutes or until a toothpick comes out clean from the center. Remove from the mug or bowl and enjoy!
What size ramekins do you use for your minute cakes/muffins?
Hi Rhonda! I use about a 5 inch or so ramekin/Small Ikea cereal bowl 🙂
Thanks. I KNEW I needed another reason to go back to IKEA! I just went for the first time in October since the closest one is 3 hours away! (Have already been back once since and making my list for a third trip!)
IKEA IS SO DANGEROUS hahahaha! Make sure you fuel up on their delicious breakfasts 😀
can i use all whole wheat white flour for the recipe?
Hi Jen! That should work 🙂
Hello! I had pinned this recipe awhile back but I just tried out this morning! I did the oven version and since I didn’t have fresh or frozen blueberries, I subbed some dried cranberries instead. It came out wonderful! Definitely keeping on my weekly rotation from here on out! Thank you for a great recipe.
Hi Emie! Thanks so much for the feedback- The cranberries are such a fun twist to it 🙂
Hi could you please clarify what the measurement T is referring to?
Thanks
Hi Pauline! It is one tablespoon, so 15 mls 🙂
Literally just finished eating this! I doubled the recipe to make 2 at once. The only change I made was using one egg instead of two (I was afraid it would taste eggy). Mine did not look at all like your picture but it tasted fantastic. I will be whipping some up tomorrow for breakfast. This time I will try making it in the oven thank you!!
🙂 You are so welcome, Elizabeth- Hope you enjoyed it!
I made the blueberry muffin mug cake tonight. Except I used blackberries. It was delicious! Even though the center was not baked, it was tasty. Next time I might use the oven. But there will be a next time.
🙂 Oh yay- Thanks so much, Diane!
Great recipe. Do you happen to know the macros?
Thank you! 🙂 For sure, if you go to myfitnesspal.com and add the ingredients in there, it will provide it for you 🙂 Enjoy!
Hey there,
So I just made these, first with 2 T of coconut flour…I didn’t have any oat. It turned out delicious!!
I then tried it with a flax egg instead of an actual egg, still turned out delicious just didn’t rise as much.
Both recipes I used coconut oil rather than mashed banana.
Thanks for the recipes! Keep em’ coming 🙂
Hi Diana! Thanks so much for the feedback, I’ve been intrigued if banana could be subbed for coconut oil and so glad it did 🙂
Appreciate it!
This was so yummy! I wanted to use bananas, but didn’t have one, so I used pumpkin. I was apprehensive about blueberries and pumpkin together, but it was so good. My mind is abuzz with how to adapt different flavors. I cooked one in the oven and one in the microwave…both were equally delicious. Keep these good recipes coming!
Hi Lynette! Thanks so much for the feedback- I’m glad you enjoyed it, and pumpkin is a great sub 🙂
just made it and ate it up in 10 minutes! delicious 🙂 it did, however, take muuuuuuuch longer to bake in the oven ..closer to 30 minutes… maybe I put too much liquid? will make it again! thanks!
I made this last night for a snack before bed and it was delicious 🙂