Sunday, May 19, 2013

Blueberry Muffin With Streusel Topping Mug Cake

This may be the streusel talking, but I am totally in love with this mug cake.

I’ve been trying to make mug cakes outside of the traditional ones. So the last few weeks I worked on this blueberry muffin one. And no muffin is complete without streusel.

I love blueberry muffins. And I love that now I can make myself a single serving one for breakfast instead of making a dozen of them and then trying to eat a dozen of them in 2-3 days.

This single serving muffin is easy and fast and satisfies my muffin cravings. And the streusel is so good.

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Blueberry Muffin with Streusel Topping Mug Cake

Ingredients:

Muffin:
1/4 cup flour
2 tbsp granulated sugar
1/8 tsp baking powder
1/16 tsp baking soda
3 tbsp fat free milk
1 tbsp vegetable oil
7 fresh blueberries

streusel topping:
1 tbsp cold butter, chopped into tiny pieces
1 1/2 tbsp flour
2 1/2 tbsp brown sugar
1/8 tsp cinnamon

Directions:

1. Mix everything listed in muffin ingredients except blueberries into a microwave safe mug with a small whisk. Drop blueberries in, spreading them out. In a small bowl, mix streusel ingredients, until butter pieces are completely coated in the flour, sugar and cinnamon. Sprinkle small crumbles of streusel on top of muffin batter, spreading out evenly across surface.
2. Cook in microwave for about 1 minute. Let cool for a few minutes before eating.

 

34 Responses to “Blueberry Muffin With Streusel Topping Mug Cake”

  1. 1

    Sophie — May 20, 2013 @ 2:27 am

    Love this!

    • Kirbie replied: — May 20th, 2013 @ 8:34 am

      I’ve already made it 3 times. =)

  2. 2

    Ellysha — May 20, 2013 @ 10:07 pm

    Hi,

    Can I make this in advance and freeze it? only microwave it when I want to eat it?

    • Kirbie replied: — May 21st, 2013 @ 11:58 am

      I’ve never tried it that way. I’m not sure how it will turn out. The consistency might be off if you freeze it.

  3. 3

    summerabigail — June 22, 2013 @ 5:01 am

    if i don’t have baking powder am i able to just use baking soda? is that going to have a large effect on the final product at all? this looks amazing i am so excited to try it!

    • Kirbie replied: — June 22nd, 2013 @ 10:44 pm

      Baking powder will change the texture. It will be more cake than muffin like, but it should still taste good.

  4. 4

    Natalie — June 23, 2013 @ 7:12 pm

    Just wanted to thank you for this great recipe! I’ve actually made this twice now and it’s so delicious. Now to choose between this one and Nutella mug cake for dessert tonight…

    • Kirbie replied: — June 24th, 2013 @ 9:01 am

      Have both! haha

  5. 5

    Ella — July 2, 2013 @ 6:30 am

    i didnt really like the streusel it was to buttery and made to much but the muffin was delicious

    • Kirbie replied: — July 2nd, 2013 @ 8:50 am

      Really? I love streusel. Glad you like the muffin though. It may be that you didn’t mix the butter with the flour and brown sugar enough.

  6. 6

    EmNer — August 2, 2013 @ 6:37 am

    I had a similar problem with the streusel…it just melted into sugary butter sauce. Tasty, but when it liquified it ran down one side, so only half my muffin set up. Maybe a little less butter, or a little more flour? I too love streusel…

    • Kirbie replied: — August 2nd, 2013 @ 1:33 pm

      I would recommend reducing the butter in the streusel then. And maybe adding more flour.

  7. 7

    Jen — August 21, 2013 @ 2:07 pm

    Really good but to make this even healthier I used whole wheat flour in the cake, honey for all the white sugar and oats for half the flour in the topping. I used a couple of fresh raspberries too. Delicious!!!

    • Kirbie replied: — August 21st, 2013 @ 9:24 pm

      Mmm, sounds good. I will have to try it with whole wheat flour next time

  8. 8

    justin — December 26, 2013 @ 5:17 am

    I made a gluten-free version of this, and it turned out great. Too much streusel mix, tho, for one little mug — didn’t need all of it to make a perfect streusel muffin.

    • Kirbie replied: — December 26th, 2013 @ 10:28 am

      I’m glad you enjoyed it. I guess maybe I steusel a little too much.

  9. 9

    Tiffany — January 11, 2014 @ 7:47 pm

    Just made this – next time I think I’ll cut back the white sugar just a bit, but otherwise this recipe was suprisingly good! Not spongey like most microwave recipes. It’s actually light and fluffy!

    • Kirbie replied: — January 11th, 2014 @ 11:19 pm

      I think you’re right about the sugar. I was using that amount for a while but I recently started making ones with 1 tbsp of sugar and found that it works out fine still. Glad you like it!

  10. 10

    Corina — January 21, 2014 @ 10:53 am

    I’ve been making this daily with a dollop of cream cheese frosting instead of streusel. Also, today I used self-rising flour in place of flour, baking soda and baking powder, and it was perfect. I’m not sure if I should thank you or be furious with you for sharing this recipe :-)

    • Kirbie replied: — January 22nd, 2014 @ 1:46 am

      =) I’m glad you like it!

  11. 11

    Amanda — January 23, 2014 @ 7:15 pm

    Hi there! We’ve just recently found your page and are in love with your mug cakes! I was just wondering … do you list the nutrition info anywhere for them? Trying to stay on track, if you know what I mean! :)

  12. 12

    Amanda — January 27, 2014 @ 6:43 pm

    I tried out the calorie count site you gave above and it says this one is 843 calories … yikes!! So I entered it line by line into My Fitness Pal and it still came out to a whopping 577! That’s quite a ways off from 180! Looks like these are going to be cut back to an every-once-in-a-while for me! But they’re still delicious!!

    • Kirbie replied: — January 27th, 2014 @ 7:33 pm

      Amanda, you misunderstood me. the 180 calories is the one I linked to: a 3 ingredient chocolate ice cream mug cake. The blueberry one is very high in calories because of the streusel. If you eliminate it that, then you’ll see much better numbers.

  13. 13

    Amanda — January 28, 2014 @ 6:18 am

    Ooooh!! You’re right, I did! So sorry! And thank you!

  14. 14

    Jaime — February 27, 2014 @ 9:54 pm

    I stumbled on this amazing recipe when I was looking at mug cake pictures. May I substitute the fat free milk with 2% reduced fat milk/do you think it will alter the taste or product afterwards? I’m sure it’ll turn out fine, but might as well play it safe, haha.

    • Kirbie replied: — February 28th, 2014 @ 1:26 am

      Yes the 2% milk will work just fine!

  15. 15

    Samantha — February 28, 2014 @ 6:48 pm

    I had to cook mine for 3 minutes to look remotely done, and I’m really not enjoying this. I’m not sure what I would have done wrong. Im a frequent baker, and this was just a mess for me :(

    • Kirbie replied: — February 28th, 2014 @ 10:36 pm

      3 minutes sounds like it was too long. Perhaps it didn’t look done because of the streusel? Did you substitute any of the ingredients? I’ve made this recipe several times without any issues. And there’s many comments of others who have made it work also. Was your muffin too dry? too wet?

  16. 16

    Mimi — March 24, 2014 @ 4:57 pm

    I just made this with my boyfriend, but with strawberries instead, and it was delicious. Thank you :)

    • Kirbie replied: — March 25th, 2014 @ 12:22 am

      yum! so glad you liked the recipe!

  17. 17

    Aimee — April 15, 2014 @ 2:09 am

    Hi there, I’ve only got 6 blueberries, is that okay? Also, how much lime juice in this recipe?

  18. 18

    Aimee — April 15, 2014 @ 2:27 am

    On a slightly more serious note (hehe) I just made it and it was delicious. Funnily enough, I added lime zest (not juice though. Haha. Just referencing the hilarious comments people have left on your lime/coconut mug cake recipe) and it added a lovely zing. Thanks heaps!

    • Kirbie replied: — April 15th, 2014 @ 8:06 am

      glad you liked it =) i will have to try it with lime zest next time!

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