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This is an overhead horizontal image of a tall grey mug with a white inside sitting on a small white plate with a silver spoon laying beside it. The plate sits on a white surface. In the mug is a blueberry cake/muffin topped with a pad of butter that is slightly melted. Recipe
GF Gluten-Free VG Vegetarian

90-Second Irresistible Blueberry Muffin in a Mug

Blueberry muffin is an easy recipe to make in a mug – pop it in the microwave and in 90 seconds you have a fluffy, juicy, delicious treat!

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Prep: 2 minutesCook: 1 1/2 minutesTotal: 3 1/2 minutes
Servings: 1 mug muffin 1x

Ingredients

  • 3 tablespoons blanched almond flour
  • 1 tablespoon coconut flour
  • 1 egg
  • 2 tablespoon honey, maple syrup or agave nectar
  • 1 tablespoon almond milk, oat milk, or dairy milk
  • 1 teaspoon salted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons blueberries

Instructions

  1. In a mixing bowl, combine the ingredients (except for the blueberries). Whisk the ingredients together until well combined.
    This is an overhead horizontal image of a small white bowl sitting on a light grey surface. In the bowl is a raw, wet mixture with an egg cracked in it.
  2. Add the blueberries to the bowl. Gently fold in them, distributing them evenly throughout the batter.
    This is an overhead horizontal image of a small white bowl with raw muffin batter and blueberries on top of it. The bowl sits on a white surface.
  3. Once the batter is well-mixed and consistent, carefully pour it into a tall-sided microwave-safe mug. Fill the mug about halfway to two-thirds full to allow for expansion as the muffin cooks.
  4. Place the mug in the microwave. Set the microwave timer for 90 seconds. The cooking time can vary based on the wattage of your microwave, some microwaves may require up to 2 minutes for the muffin to fully set.
  5. Keep an eye on the muffin as it cooks. It should rise and become soft and bouncy in texture. If the muffin looks undercooked after the initial time, continue microwaving in short intervals (e.g., 15-30 seconds) until it’s fully cooked and no longer wet in the center.
    This is an overhead horizontal image of a tall grey mug with a white inside sitting on a small white plate with a silver spoon laying beside it. The plate sits on a white surface. In the mug is a blueberry cake/muffin topped with a pad of butter that is slightly melted.

Tips

Recipe Development + Food Photography by Jessica Reynolds-Corden
fromĀ Jessica Eats.

Nutrition Info:

  • Serving Size: 1 mug muffin
  • Calories: 375
  • Sugar: 37.9g
  • Sodium: 99mg
  • Fat: 15.8g
  • Saturated Fat: 8.4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 51.7g
  • Fiber: 7.8g
  • Protein: 8.6g
  • Cholesterol: 174mg
© The Toasted Pine Nut