Blueberry Muffin in a Mug: Easy 2 Minute Microwave Muffin!

I LOVE blueberries in baking (raisins, not so much!), so I already have this blueberry mug cake recipe on the blog. That blueberry recipe is entirely different. It’s paleo, gluten-free, uses almond flour, and has an egg in it. It is SO good and you should totally make it. It’s definitely a healthy mug cake.

This blueberry muffin in a mug is fluffier as it uses all-purpose flour instead of almond flour. There is no egg in this recipe so it’s easily a vegan blueberry mug cake if you use your fave non-dairy milk.

You can also make a vegan (or regular) version of this new 2-minute lemon mug cake – it is SO good and getting rave reviews!

It only takes a handful of ingredients to make this blueberry muffin for one:

– regular flour or whole wheat flour, or gluten-free all-purpose flour mix

– sugar (any granulated sugar, white, coconut sugar, erythritol, etc)

– melted butter/vegan butter (I use Earth Balance), or oil

– milk (any kind)

– baking powder

– vanilla extract

– blueberries, course!

Let’s talk blueberries! Fresh blueberries are definitely yummier to use in this or any other blueberry recipe. If you only have frozen blueberries, defrost them first before you use them in this recipe. This mug muffin has such a short time to cook in the microwave, it won’t cook well if the blueberries are still frozen. Thaw those babies out!

For the cooking time – this can vary with different microwaves and also with different mug sizes. It took my microwave 2 minutes to cook a perfect blueberry muffin in a mug. The first time you make this mug muffin, watch your microwave. Test doneness, and if it needs a bit more time, add on 15 seconds at a time until it’s fully cooked. The next time you make it, you’ll know exactly how long it takes in your microwave!

You can use a gluten-free all-purpose flour mix (like this one) instead of the regular flour in this mug cake recipe. Coconut flour will not work as a sub in this recipe; I haven’t tried with almond flour. Almond flour might work, but you might need to adjust the microwave time a little. You can also try these almond flour mug cake recipes.

Another microwave mug muffin tip: I like to put the mug on a paper towel or a plate when I’m microwaving it for the first time. This way it catches any drips when I’m still figuring out cooking time for my microwave and the mug I’m using.

You can easily make a vegan mug cake with this recipe. Just use any non-dairy milk you like, oil or vegan butter instead of butter.

I don’t have a huge sweet tooth (except for chocolate lol – I love this healthy chocolate mug cake when I’m craving chocolate!) Sometimes I make this mug muffin with half the sugar and I find it perfectly sweet enough. You can play around with the sugar amount too. You could use half the amount if you’re having this mug muffin for breakfast, and the full amount if it’s a dessert muffin!

Okay let’s get to making a classic blueberry muffin…in a mug, yo!

For more delicious classic mug cake recipes, try this chocolate mug cake and this very vanilla mug cake!

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