Name: Muffin In A Mug Recipe
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Cuisine: American
Ingredients: 2 tablespoons all-purpose flour; 1/8 teaspoon baking powder; Small pinch kosher salt; 1 1/2 teaspoons sugar; 1 1/2 teaspoons coconut oil; 1 1/2 teaspoons honey; 2 tablespoons milk; 1 tablespoon fresh blueberries

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Introduction

This Muffin In A Mug recipe is a quick and easy way to satisfy your muffin cravings without baking a whole batch. Ready in just a couple of minutes, it’s perfect for a cozy breakfast or a simple snack.

The image shows two white mugs with a baked dessert inside, placed on a white marbled surface. Each dessert has two layers: a pale yellow, soft cake layer at the bottom and a purple-blue blueberry jam layer swirled on top, creating a marbled effect. The edges of the mugs have purple-blue blueberry stains, adding a homemade feel. There are three fresh blueberries on the surface near the mugs, adding a fresh touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons all-purpose flour
1/8 teaspoon baking powder

Small pinch kosher salt
1 1/2 teaspoons sugar

1 1/2 teaspoons coconut oil
1 1/2 teaspoons honey

2 tablespoons milk
1 tablespoon fresh blueberries

Instructions

Step 1: In a small bowl, stir together the flour, baking powder, salt, and sugar until evenly combined.

Step 2: In a microwave-safe mug, combine the coconut oil, honey, and milk. Stir well to blend.
Step 3: Add the dry mixture to the mug and stir until the batter is smooth. If it’s too thick, add a little more milk to loosen it.
Step 4: Gently fold in the fresh blueberries so they are evenly distributed throughout the batter.

Step 5: Microwave the mug on high for 50 to 60 seconds. Check the center; if it’s still moist, continue microwaving in 10-second bursts until set.
Step 6: Let the muffin cool for about a minute before enjoying warm straight from the mug.

Tips & Variations

Swap blueberries for other fresh or frozen berries, or add a few chocolate chips for a sweeter twist.

Use almond milk or another milk substitute to make this recipe dairy-free.
For extra flavor, sprinkle a pinch of cinnamon or vanilla extract into the batter.
If you want a moister muffin, try adding a teaspoon of yogurt or applesauce to the wet ingredients.

Storage

This muffin is best enjoyed immediately but can be stored covered in the refrigerator for up to 1 day. Reheat briefly in the microwave for 15-20 seconds before eating to restore softness.

How to Serve

Two white mugs are filled with blueberry mug cakes on a white marbled surface. Each mug contains a soft yellow cake with uneven texture, topped and swirled with dark purple blueberry sauce. Some purple stains and drips are visible on the inside and outside walls of the mugs. In the background, there is a small white plate filled with whole fresh blueberries, and a few scattered blueberries rest on the surface nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just be sure to fold them in gently and expect the batter to be slightly wetter from the thawing berries.

What if my muffin is dry after microwaving?

Microwave ovens vary, so try shorter cooking intervals next time and add a little extra milk to keep the batter moist. Avoid overcooking to prevent dryness.