Blueberry Muffin Mug: One-Mug Recipe in 90 Seconds

You need one mug, one spoon and 90 seconds in the microwave. That's the whole promise here. No muffin tin, no oven, no batch of twelve you'll end up eating cold.

The batter is oat flour, baking powder, honey, one egg white and nutmeg, with fresh blueberries folded in last so they stay whole. Mix it straight in the mug you'll cook it in, which saves a bowl and about five minutes of dishes.

One thing up front: mug size matters more than anything else in this recipe. A narrow mug gives you a tall, gummy center. A wide 12-ounce one gives you something that actually tastes like a muffin.

Step-by-Step Instructions

1. Grease the mug

Lightly coat the inside of a microwave-safe mug with butter or oil, going up the sides. A wide 12-ounce mug works best. A narrow one gives you a gummy center.

2. Mix the wet ingredients

Crack the egg white into the mug and add the honey. Whisk with a fork until the two are fully combined and no streaks of egg white are left.

3. Stir in the dry ingredients

Add the oat flour, baking powder and nutmeg. Stir until you see no dry patches, scraping the bottom corners of the mug where flour likes to hide.

4. Fold in the blueberries

Add the blueberries and give the batter just a few turns. Stop while some berries are still whole.

5. Microwave

Cook on high for 90 seconds. The muffin is done when the top looks set and dry and a toothpick in the center comes out without wet batter. If your microwave is lower-powered, add 10 seconds at a time.

6. Cool and eat

Let it stand in the mug for a minute, then eat it straight from the mug or tip it out onto a plate.

How to Store Blueberry Muffin Mug

Tips & Tricks

• Grease the mug with a little butter or oil before you start. It makes the muffin slide out and saves scrubbing.
• Stir the dry ingredients in with a fork rather than a spoon. Oat flour clumps, and a fork breaks them up faster.
• Fold the blueberries in last with two or three turns. Overmixing crushes them and turns the batter gray.
• Let the cooked mug sit for a minute before eating. It's genuinely hot all the way through.

Variations

Lemon blueberry

add a pinch of lemon zest with the nutmeg for a brighter flavor.

Cinnamon swap

use cinnamon instead of nutmeg if you want a milder spice.

Extra crunch

scatter a few chopped walnuts on top before microwaving.

Frequently Asked Questions

Blueberry Muffin Mug: One-Mug Recipe in 90 Seconds

A warm blueberry muffin in a mug, made with oat flour, honey, egg white and nutmeg. Mix it in the mug and microwave for 90 seconds.

5 minPrep time2 minCook time8 minTotal1Servings

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Ingredients

• 3 tablespoons fresh blueberry
• ¼ cup oat flour
• ½ teaspoon baking powder
• 2 tablespoons honey
• 1 egg white
• ½ teaspoon nutmeg

Instructions

1. 1Grease the mug — Lightly coat the inside of a microwave-safe mug with butter or oil, going up the sides. A wide 12-ounce mug works best. A narrow one gives you a gummy center.
2. 2Mix the wet ingredients — Crack the egg white into the mug and add the honey. Whisk with a fork until the two are fully combined and no streaks of egg white are left.
3. 3Stir in the dry ingredients — Add the oat flour, baking powder and nutmeg. Stir until you see no dry patches, scraping the bottom corners of the mug where flour likes to hide.
4. 4Fold in the blueberries — Add the blueberries and give the batter just a few turns. Stop while some berries are still whole.
5. 5Microwave — Cook on high for 90 seconds. The muffin is done when the top looks set and dry and a toothpick in the center comes out without wet batter. If your microwave is lower-powered, add 10 seconds at a time.
6. 6Cool and eat — Let it stand in the mug for a minute, then eat it straight from the mug or tip it out onto a plate.

Cook's note: Use a wide, microwave-safe mug and stop cooking the moment the top looks set. That single habit is the difference between a fluffy muffin and a rubbery one.

Servings: 1

Cuisine: American

Course: Breakfast

RecipesCooker5 minutes2 minutes8 minutes