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Microwave Blueberry Muffin in a Mug

Rated as 3.75 out of 5 Stars
18

"This is a delicious, filling, and healthy breakfast. It also makes a great lunch, snack, or dessert. Add a tablespoon or two of walnuts for a satisfying crunch!"
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Ingredients

12 m servings 229
Original recipe yields 1 servings (1 muffin)

Directions

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  1. Mix flour, oats, baking soda, cinnamon, cloves, nutmeg, baking powder, and salt together in a microwave-safe mug. Stir egg white, milk, brown sugar, and vanilla extract into flour mixture until batter is fully combined; slowly stir in blueberries.
  2. Cook in microwave for 1 minute. Check muffin for doneness and continue cooking in 15 second increments until cooked through, about 1 minute more.

Footnotes

  • Cook's Notes:
  • Substitute 3 tablespoons egg white substitute for the egg white if desired. Blackberries or raspberries can be substituted for the blueberries.

Nutrition Facts


Per Serving: 229 calories; 1.9 46.7 8.6 1 646 Full nutrition

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Reviews

Read all reviews 9
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The key to this is to cook it until it's done, but don't overcook it. I think I overcooked mine because it was a little dry and rubbery, but the blueberries (I used frozen) were plenty juicy wh...

Most helpful critical review

Mine looked good--it took 90 seconds, wasn't overcooked and had a good consistency. However, I didn't care much for the taste. I couldn't taste much of the spices, mostly just tasted the wheat f...

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The key to this is to cook it until it's done, but don't overcook it. I think I overcooked mine because it was a little dry and rubbery, but the blueberries (I used frozen) were plenty juicy wh...

Can you bake this?

I made mine without all of the extra spices and it was still super good. Fast and easy, 5 stars!

Mine looked good--it took 90 seconds, wasn't overcooked and had a good consistency. However, I didn't care much for the taste. I couldn't taste much of the spices, mostly just tasted the wheat f...

I will make this again. I substituted all-purpose flour for the whole wheat flour, as I like it better, and rice milk for the milk.

I made a gluten free version of this recipe by replacing the whole wheat flour with almond meal. I also used 1/3 cup fresh blueberries and 1/4 of a banana (sliced in quarters). In total, it took...

It was great! I used almond milk and put some Light Vanilla Yogurt on top. I'll for sure be making this again.

I did not care for it.

I tried making this twice. It turned out rubbery on top and not cooked on the bottom both times. The flavor is good, but consistency is off. I will probably keep plying with the recipe because i...