Ingredients
Dry Ingredients
- ¼ cup all-purpose flour
- 1 Tbsp brown sugar
- ¼ tsp baking powder
- ⅛ tsp salt
- Pinch of cinnamon
Wet Ingredients
- ½ Tbsp butter
- 2 Tbsp milk (plus splash more if needed)
- 1-2 Tbsp frozen blueberries
Instructions
- Mix dry ingredients: In a microwave safe mug, stir together the flour, brown sugar, baking powder, salt, and cinnamon until well combined.
- Add and blend butter: Add the butter to the mug and use your fingers to rub or smoosh it into the dry ingredients until the mixture resembles damp sand with no large butter chunks remaining.
- Incorporate milk: Stir the milk into the butter and flour mixture to create a thick muffin batter. If the batter seems too dry, add a splash more milk to achieve the right consistency.
- Add blueberries: Sprinkle the frozen blueberries over the batter and gently push them down into the mixture to evenly distribute.
- Microwave cook: Microwave the mug on high power for approximately 90 seconds until the muffin is cooked through and springy to the touch.
- Serve: Enjoy your freshly made blueberry mug muffin warm, optionally topped with a drizzle of maple syrup for extra sweetness.
Notes
- Adjust microwave times slightly based on your microwave’s wattage to avoid overcooking.
- You can substitute frozen blueberries with fresh if preferred; no need to thaw.
- For a dairy-free option, use non-dairy butter and milk alternatives.
- The batter should be thick but moist; add milk sparingly to avoid a watery muffin.
- Feel free to add a dash of vanilla extract or lemon zest for extra flavor.
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Microwaving
- Cuisine: American
