Microwave Blueberry Muffin Mug Recipe

Introduction

This microwave blueberry muffin mug recipe is a quick and easy way to enjoy a warm, fluffy muffin without heating up your oven. Perfect for a single serving, it combines simple pantry ingredients with fresh or frozen blueberries for a delicious treat in minutes.

Ingredients

• ¼ cup all-purpose flour
• 2 tablespoons white granulated sugar
• ¼ teaspoon baking powder
• ⅛ teaspoon salt (a pinch)
• 3 tablespoons milk (whole, 2%, skim, or plant-based)
• 1 tablespoon melted butter or vegetable oil
• ¼ teaspoon vanilla extract
• 2-3 tablespoons fresh or frozen blueberries

Instructions

1. Step 1: Choose a standard-sized, microwave-safe ceramic mug (12-14 ounces) with straight sides. Avoid mugs with metallic paint or rims.
2. Step 2: Add the flour, sugar, baking powder, and salt into the mug. Use a fork to whisk the dry ingredients together thoroughly to ensure even distribution.
3. Step 3: Pour the milk, melted butter or oil, and vanilla extract over the dry ingredients in the mug.
4. Step 4: Gently mix the wet and dry ingredients with the fork until just combined. It’s fine if the batter is slightly lumpy, but avoid overmixing to keep the muffin tender.
5. Step 5: Fold in the blueberries gently. To help prevent sinking, toss them with a little flour before adding if desired.
6. Step 6: Wipe any batter off the inside rim of the mug with a paper towel to prevent burning and for a cleaner presentation.
7. Step 7: Microwave the mug in the center of the microwave on high for 70 to 90 seconds. Start checking at 70 seconds since microwave power varies.
8. Step 8: Test for doneness by pressing the top lightly or inserting a toothpick; it should be set and spring back, with no wet batter remaining.
9. Step 9: Let the muffin rest for 1-2 minutes after microwaving. This final step completes the cooking inside and allows flavors to meld.

Tips & Variations

• Use plant-based milk and vegetable oil for a dairy-free version.
• Toss blueberries in a little flour before folding them in to keep them evenly distributed.
• Adjust sugar to taste if you prefer a sweeter or less sweet muffin.
• Add a pinch of cinnamon or lemon zest for extra flavor.

Storage

Since this muffin is designed for immediate enjoyment, it’s best eaten fresh. If you have leftovers, store in an airtight container in the refrigerator for up to 1 day. Reheat briefly in the microwave, about 15-20 seconds, to restore warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

Yes, you can add frozen blueberries directly to the batter without thawing. They will soften during cooking and add bursts of flavor throughout the muffin.

What if my microwave muffin is still wet after the recommended cooking time?

Microwave ovens vary in power, so if the muffin is still wet, continue microwaving in 10-second intervals until fully cooked. Avoid overcooking to prevent dryness.

Microwave Blueberry Muffin Mug Recipe

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★★★★★

4.5 from 84 reviews

This Microwave Blueberry Muffin Mug recipe is a quick and easy single-serving treat perfect for satisfying your muffin cravings without the wait. Using pantry staples and fresh or frozen blueberries, it delivers a moist, fluffy muffin with bright blueberry bursts in just minutes, thanks to the microwave cooking method.

• Author: Joe
• Prep Time: 5 minutes
• Cook Time: 1.5 minutes
• Total Time: 6.5 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Microwaving
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• ¼ cup All-Purpose Flour
• 2 tablespoons White Granulated Sugar
• ¼ teaspoon Baking Powder
• ⅛ teaspoon Pinch of Salt

Wet Ingredients

• 3 tablespoons Milk (whole, 2%, skim, or plant-based)
• 1 tablespoon Melted Butter or Vegetable Oil
• ¼ teaspoon Vanilla Extract

Fruit

• 2–3 tablespoons Fresh or Frozen Blueberries

Instructions

1. Choose Your Mug: Select a 12-14 ounce microwave-safe ceramic mug with straight sides for even cooking. Avoid mugs with metallic paint or rims to prevent sparks.
2. Combine the Dry Ingredients: Add the all-purpose flour, granulated sugar, baking powder, and salt into the mug. Use a fork to whisk thoroughly, ensuring the baking powder is evenly distributed for a uniform rise.
3. Incorporate the Wet Ingredients: Pour in the milk, melted butter or vegetable oil, and vanilla extract directly into the mug on top of the dry ingredients.
4. Mix Until Just Combined: Stir gently with a fork until no dry flour streaks remain. The batter should be slightly lumpy to avoid developing gluten that causes toughness.
5. Fold in the Blueberries: Gently fold fresh or frozen blueberries into the batter. For better suspension, toss frozen blueberries with a little flour before folding in.
6. Clean the Rim: Wipe any batter drips off the mug’s inside rim with a paper towel to prevent burning and for a cleaner presentation.
7. Microwave to Perfection: Place the mug in the microwave center and cook on high for 70 to 90 seconds. Since microwave wattages vary, start with 70 seconds and adjust as needed.
8. Check for Doneness: The muffin is done when the top is set and springs back lightly. Insert a toothpick to confirm—it should come out clean or with moist crumbs, not wet batter. Microwave in 10-second bursts if undercooked.
9. Let It Rest: Remove the mug carefully and let the muffin rest for 1-2 minutes to complete cooking via residual steam and to allow flavors to meld before enjoying.

Notes

• Using a mug with straight sides ensures the muffin cooks evenly in the microwave.
• Do not overmix the batter to avoid a tough texture; slight lumps are desirable.
• If using frozen blueberries, no thawing is necessary; toss them in flour to prevent sinking.
• Microwave powers vary widely, so adjust cooking times accordingly to avoid under- or over-cooking.
• Letting the muffin rest after microwaving is crucial for texture and flavor development.

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