The surprise burst of blueberries at the bottom of each mug makes this Muffin In A Mug a true breakfast delight.
We all love muffins. Who doesn’t? The word “muffin” draws to mind the image of a home cook filling a lined muffin tray meticulously with dollops of batter and propping open the oven ever so frivolously with a kick of the heel—and 30 minutes later, when the muffins have gloriously risen and the aroma fills the kitchen, well, there’s nothing better.
But of course, our memories are formulated by lazy Saturdays and Sundays when we could ignore school and have no cares in the world. All of a sudden, adult life hits you, and the lazy mornings of muffin-making are gone. Now it’s containers of overnight oats, thrown together the night before and eaten just as quickly on the way to that morning Pilates class you’re always late for. Or it’s a protein bar you try to convince yourself is healthier than skipping breakfast, all the while wishing the dry, bark-like rectangle you’re gnawing on were one of your mom’s signature blueberry muffins.
Well, now you don’t have to choose. With this muffin in a mug, you can have the best of both worlds. And hey, you don’t even have to compromise your one morning of sleeping in to do it.
How can I jazz this recipe up to my liking?
One of the best things about recipes made in a mug is just how customizable they are. Take this muffin, for instance. Make it a little fruitier by swirling in a spoonful of blueberry jam or any fruit compote you have on hand into the batter; another berry (like strawberry) would complement the blueberries in this recipe beautifully. Want to pack a little protein and crunch in? Stir in some chopped nuts—almonds, walnuts, or pecans will do. Toss them in a little cinnamon sugar first to get that caramelized outer shell that makes glazed nuts so addictive. And if you have a particularly chocolatey tooth? A tablespoon of chocolate chips right into the batter should do the trick.
How do I store leftovers?
Mug cakes aren’t designed to keep well—believe me, I speak from experience. This is exactly why this recipe is designed to make a single serving, so that hopefully, you don’t have any leftovers! We recommend eating it fresh, but if you do have leftovers, cover the mug tightly with plastic wrap and store it in the fridge for up to 24 hours.
Serving suggestions
What better way to enjoy this mug cake than alongside a Homemade Caramel-Vanilla Iced Coffee? Or if you’ve already brewed a cup in your new machine, add a splash of Vanilla Coffee Creamer to pair perfectly with this muffin in a mug. Feel free to top your muffin with a dollop of this Cream Cheese Crêpe Filling for an added jolt of sugar, and perhaps pair it with a stick of Candied Bacon for a bit of protein on the side. The possibilities are endless.
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
- In a small bowl, stir together the all-purpose flour, baking powder, salt, and sugar.
- In a microwave-safe mug, combine the coconut oil, honey, and milk.
- Add the dry mixture to the mug and stir until smooth. If the batter is thick, add a splash more milk.
- Gently fold in the fresh blueberries until evenly distributed.
- Microwave the mug on high for 50-60 seconds. Check if the center is set; if still moist, microwave in additional 10-second bursts. Allow the muffin to cool for about a minute before enjoying.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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