Recipe: Blueberry Mug Muffin
Breakfast Recipes, Pre + Post Workout Recipes, Snack and Appetizer Recipes
I’ve always loved muffins but most are loaded with sugar and white flour. This healthy muffin in a mug recipe is quick, easy, very low carb and high in fiber. Oh and the best part?! You make it in a coffee mug! Which means there’s only one easy dish to throw in the dishwasher.
Oh, and the second-best part?! It only takes one minute to cook! So yes, a muffin in a minute in a mug. And it’s healthy – so really there are three best parts! 😉 How’s that for a good morning?
This mug muffin is delicious for breakfast, a snack or even dessert. Plus it’s gluten-free, dairy-free, and keto-friendly! While a small amount of blueberries are okay on the keto diet, you can always skip them and just use nuts and seeds for add-ins to keep it even lower in carbs.
What To Put in a Mug Muffin
Once you have your base – which includes flaxseed meal, baking soda and an egg in this case – it’s easy to change things up according to your liking.
Our favorite way to serve this mug muffin is with a good handful of blueberries and walnuts. It’s the perfect slightly sweet muffin with just a bit of crunch.
Looking for a savory variation? Substitute out the sweetener and cinnamon and add in shredded cheese, chopped veggies, and spices (dill is yummy) to pair alongside salads or soups.
How Make A Blueberry Mug Muffin
If you’re new to the idea of a muffin in a mug, have no fear! It’s just as easy as it sounds. Simply mix your ingredients in a mug, microwave and voila, a delicious, healthy muffin!
And although we prefer to make this muffin in a microwave – it only takes 1 minute! – several of our readers have expressed interest in making it in the oven.
To make this muffin in the oven, preheat to 350 degrees and bake for 12-15 minutes. You can either choose to make it in an oven-proof mug (bake for a bit longer) or divided the mixture into two muffins in a muffin tin (bake for a bit shorter).
Vegan Substitute For Eggs
If you’d like to make this recipe vegan (or you’re simply out of eggs), you can substitute a few different things. When baking, a lot of people like to make a “flax egg.” To make a flax egg, simply mix 1 tablespoon ground flaxseed with 3 tablespoons of water and allow it to set until it become gelatinous.
Because this recipe already uses flaxseed meal, we often like to use something else as an egg substitute. Try 1/2 of a banana, 1/4 cup of applesauce, or a 1/4 cup of dairy-free yogurt.
Other Healthy Muffin Recipes
- Strawberry Chocolate Chip Muffins
- Coconut Almond Muffins
- Double Chocolate and Zucchini Muffins
- Lemon Blueberry Muffins
- Flourless Pumpkin Blender Muffins
- Sweet Potato and Spinach Egg Muffins
- McSkinny Egg Muffins
- Quinoa Pizza Muffins
- Cheddar Bay Pull Apart Muffins
Total Time: 3 minutes
Yield: 1 serving(s)
- 1/4 cup ground flax seed meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon stevia powder
- 1 teaspoon cinnamon
- 1 egg
- 1 teaspoon olive oil
- Optional add in's: berries, walnuts, or other nuts/seeds, cheese, veggies, spices
- Mix all ingredients in a coffee mug.
- Microwave for 1 minute on high. (If using fresh or frozen fruit, microwave for 1:30 on high.)
- Dump out of coffee cup onto a plate.
- Let it cool for 1 minute and enjoy!
Nutrition Information Per Serving
Serving Size: 1 muffin
Protein: 12 gram(s)
Fat: 21 gram(s)
Carbohydrates: 9 gram(s)
Fiber: 8 gram(s)
Sugar: 1 gram(s)
Saturated Fat: 3 gram(s)
Sodium: 116 milligram(s)
Recipe Cuisine: American
From the kitchen of: Get Healthy U
Deb Thiems on February 26, 2021 at 3:57 PM
Thanks for posting this!! I got this off of a Chris Freytag post years ago, and had the recipe taped inside my cupboard door. We moved, I lost it, so glad to start eating these again!
Chris Freytag on March 17, 2021 at 1:43 PM
Hi Deb - I love that you had this taped on the inside of your cupboard door :) Now you can start eating these again!!
Carol Bell on February 24, 2021 at 7:13 PM
Can I use almond flour?
Chris Freytag on March 17, 2021 at 1:44 PM
Hi Carol - yes you can definitely use almond flour. Just make sure you are using the correct conversion to make sure the recipe turns out!
Hilde on January 12, 2021 at 11:49 AM
What if you don't have a microwave?
Chris Freytag on January 14, 2021 at 3:22 PM
you can bake in the oven too
Christy on September 12, 2020 at 10:26 AM
Absolutely love this recipe! So easy and filling! I add walnuts, pumpkin seeds, chia seed, unsweetened coconut flakes and blueberries, perfection!
Sue Deacon on August 22, 2020 at 5:55 PM
Hey guys. Well I made three times the mix in a silicon muffin tray, came out good, cooked a bit longer, but I found them a bit heavy, def not sweet. So next I made a mug one, Half flaxseed and half coconut flour,, lemon zest, blueberry and a few flaked almonds,, yummo. Very filling. Will try the savoury one next!!
Sue Deacon on August 22, 2020 at 4:55 PM
Im going to try them today in a silicone muffin tray!!! Are these good for a fodmap diet too as my daughter has to trail one for a few weeks? Wish me luck!!
"T" on June 21, 2020 at 12:05 PM
The confusion of the woman who thought it was a TBL spoon was that the tsp was in capital letters in the video which is generally not in caps in reference to a recipe. I have to always laugh when people change the recipe. I made it and love it as is! Especially since i am trying to get the sugar out of my diet! Thanks
Pat on June 18, 2020 at 11:37 AM
Do we grease the cup with a spritz of oil!
Jozie77 on February 22, 2020 at 1:50 PM
Chris, how could I incorporate coconut flour into this recipe? tx.
Chris Freytag on April 16, 2020 at 1:57 PM
Hi there! I've never used coconut flour in this recipe so I'm not sure how it would work. Let me know if you try it!
Brenda on February 4, 2019 at 6:14 AM
Actually, I did choke. It was pretty scary. I don't eat fruit (diabetic severely sensitive to carbs) so I'm not going to be making this again, but it tasted pretty good. A little spongy and eggy for me.