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.

Hot Off the Press!

This recipe, along with many brand new recipes are in my new cookbook.

To see previews and learn more about the book, read here.

To order the book, check out the list of online retailers.

Print Print Recipe

Blueberry Muffin with Streusel Topping Mug Cake


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


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.


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

  1. Sophie — May 20, 2013 at 2:27 am

    Love this!

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

      I’ve already made it 3 times. =)

  2. Ellysha — May 20, 2013 at 10:07 pm


    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. summerabigail — June 22, 2013 at 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. Natalie — June 23, 2013 at 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. Ella — July 2, 2013 at 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. EmNer — August 2, 2013 at 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. Jen — August 21, 2013 at 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. justin — December 26, 2013 at 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. Tiffany — January 11, 2014 at 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. Corina — January 21, 2014 at 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. Amanda — January 23, 2014 at 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. Amanda — January 27, 2014 at 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. Amanda — January 28, 2014 at 6:18 am

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

  14. Jaime — February 27, 2014 at 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. Samantha — February 28, 2014 at 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. Mimi — March 24, 2014 at 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. Aimee — April 15, 2014 at 2:09 am

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

  18. Aimee — April 15, 2014 at 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!

  19. Annonimous — July 11, 2014 at 5:40 am

    i think i am going to put a dollop of cream cheese on the bottom microwave it and have it like an upsidown cake muffin. i doubt it will work though.

  20. Annonimous — July 11, 2014 at 5:58 am

    it was the best thing ever

    • Kirbie replied: — July 11th, 2014 @ 10:45 am


  21. Maddi — January 13, 2015 at 1:41 pm

    When I tasted the batter, it tasted a bit off, so I added about 1/4 of a tsp of vanilla and it turned out beautifully (I do love vanilla), I also used a strawberry, cut into pieces rather than blueberries and it turned out so yummy! Thanks for the recipe!

    • Kirbie replied: — January 13th, 2015 @ 2:44 pm

      glad it turned out well for you!

  22. Lisa Leduc — February 17, 2015 at 5:22 pm

    it was so good i couldnt even wait for it to cool! haha burnt my tongue though

    • Kirbie replied: — February 18th, 2015 @ 1:08 am

      i’m so glad you liked it!

  23. Emma — February 26, 2015 at 8:56 am

    I’ve made this so many times that I’ve memorized the recipe! It is more like cake than muffin, but that is actually a good thing.  Also, I normally do mine in a bowl and use around 20 blueberries.

    • Kirbie replied: — February 26th, 2015 @ 11:58 am

      im glad you are enjoying it!

  24. Lisa B. — July 25, 2015 at 9:31 am

    I agree with the above poster – definitely needed a splash of vanilla. And I think we used about 20 blueberries per mug. Those 7 just looked a bit lonely. But this was a great recipe for my 8 year old to start with, since she’s just learning to cook. Definitely a keeper!

    • Kirbie replied: — July 27th, 2015 @ 12:22 am

      glad you liked it!

  25. Khiana — August 8, 2015 at 5:23 pm

    This is the best mug cake I have ever made. Most usually end up dry or rock solid, but this one was great! I had a very large mug, so I decided to double the recipe and added a few more blueberries, and it turned out fabulous! Thanks for the great recipe!

    • Kirbie replied: — August 10th, 2015 @ 8:52 am

      that’s so great to hear! i Hope you’ll check out my entire mug cake collection!

  26. ari — January 8, 2016 at 2:38 pm

    can the time vary? it looks raw with only one minute?

    • Kirbie replied: — January 9th, 2016 @ 11:23 pm

      time can definitely vary depending on your microwave. when you say it looks raw, do you mean it’s still gooey or just that it looks pale? because it cooks in a microwave, it won’t brown on top the way it does in the oven. But if you feel it isn’t done, please cook longer. the time is always approximate. different microwaves, mugs, etc, can all be a factor

  27. Stefanie — January 12, 2016 at 6:39 pm

    I made this tonight! Yum! Used almond milk, a little less sugar and double the blueberries!! It was great!! Oh and I also cooked it 90 seconds-will definitely make again!!

    • Kirbie replied: — January 13th, 2016 @ 9:50 am

      I’m so glad you enjoyed it!

  28. Bella — February 13, 2016 at 7:31 am

    I don’t have baking powder, but baking soda. I heard it will substitue just fine, but how much do you think will be okay? Thank you!

  29. Karin — April 26, 2016 at 11:16 am

    Can I put more than one mug in the microwave at a time?  If yes, how long should I put 3 mugs in for.

    • Kirbie replied: — April 26th, 2016 @ 11:51 pm

      I recommend that you cook each one individually in the microwave. Otherwise, they will not cook evenly if you put them in all at once

  30. J — June 3, 2016 at 5:23 pm

    I have officially discovered the perfect mug cake. I made this recipe, but I added 1/2 tbsp of lemon curd. When I took it out of the microwave after 1.5 minutes, I discovered that the streusel topping had sunk into the cake. I wasn’t thrilled about that, so I sprinkled more on top, and put it back in for 30 seconds. The cake was golden, almost starting to burn, and it was PERFECT! Thank you so much for sharing this recipe! 

    • Kirbie replied: — June 6th, 2016 @ 11:34 pm

      thanks for sharing! lemon curd sounds like a delicious addition

  31. Caroline — June 27, 2016 at 7:53 am

    Absolutely Delicious !! Thank you.

    • Kirbie replied: — June 27th, 2016 @ 8:35 am

      So glad you enjoyed!

  32. Jyothi kakkar — July 15, 2016 at 7:28 am

    I just tried it today. It’s just awesome. I used coconut oil instead of vegetable oil…it added nice flavor to mug cake… it’s time to enjoy the cake…thanks

    • Kirbie replied: — July 18th, 2016 @ 9:04 am

      oooh, i can imagine! love coconut!

  33. Jamie — August 18, 2016 at 2:28 pm

    I would mix all the dry ingredients the night before, and mix the strusel and put in in a small covered bowl overnigt.  Add the wet ingredients in the morning.  It will be super fast, and don’t have to worry about taking 5 minutes of my coffee time to do this. I  will also add 2 TBS of sliced toasted almonds ( one to the muffin mix and one to the strussel topping) to increase the protien.  A dash of nutmeg might also elevate the flavor profile.  Going to have this tomorrow morning. I can tell this is going to change my mornings a few days a week.  A great way to mix it up.  Thank you so much!

    • Kirbie replied: — August 19th, 2016 @ 8:34 am

      sounds like a great plan!

Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Thank you for submitting a comment! Please note, all comments are held in moderation until owner approval.

Current day month [email protected] *