*These Blueberry Oat Mug Muffins take 1 minute to whip up in a mug, and 2 minutes to cook in the microwave!
Hello and allow me to introduce you to a Mugffin. Muffin in a mug. Made in a mug. Mug Muffin. Mugffin. A Blueberry Oat Mug Muffin.
This recipe is super simple and gives you a practically instant home-baked blueberry muffin. 3 minutes start to finish ain’t too bad, my friends. Makes your home smell like a whole batch of fresh baked blueberry muffins, too.
All of your ingredients get mixed together in your choice of mug, with blueberries folded in – nuk it for 2 minutes and you have a soft, fluffy mug full of comforting blueberry stuffed goodness.
This sweet little cup and saucer number, along with my favorite Pantry Mugs are a perfect size and shape for holding your microwavable muffins =)
You can use fresh or frozen blueberries for this recipe, but I really recommend trying to find frozen wild blueberries. They’re tiny and pack a serious punch of flavor. I’ve found them in the frozen food section of most grocery stores.
If you aren’t into microwaving, and maybe want to make a bigger batch, triple the ingredients, add an egg, and whisk together in a larger bowl. Divide between 3 buttered, oven-safe mugs and bake at 350 degrees for 10-15 minutes.
Blueberry Oat Mug Muffin
Recipe type: breakfast
Serves: 1 mugffin
- ⅓ cup All-purpose Flour
- 3 tablespoons Sugar
- 1 tablespoon Oats
- ¼ teaspoon Baking Powder
- ¼ teaspoon Vanilla Extract
- 2 tablespoons Butter, melted
- ¼ cup Milk
- ¼ cup Blueberry (frozen wild blueberries are best)
- Place flour, sugar, oats, and baking powder in a mug.
- Mix together with a fork.
- Add in the vanilla, butter, and milk, and stir until fully combined.
- Add the blueberries and gently fold in.
- Microwave for 2 minutes on high power.
- Let cool slightly.