Muffin In A Mug

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. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings serving

Calories 182kcal

Author Arman Liew

Ingredients

2 tablespoons all-purpose 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 the flour, baking powder, and sugar, and mix well.
In a microwave-safe bowl or mug, add the coconut oil, maple syrup, and milk. Add the dry ingredients and mix very well. If the batter is too thick, add a little milk. Fold in your blueberries.
Microwave for one minute. If the mug cake is still moist on top, microwave in 10-second increments until a toothpick comes out clean from the center.

Video

Notes

Oven instructions: 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.

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.

Nutrition