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.
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
More mug cake recipes to try
3 ingredient mug cake Protein mug cake Pumpkin mug cake Flourless mug cake Cinnamon roll in a mug
