Blueberry Muffin With Streusel Topping Mug Cake
This blueberry muffin in a mug is a quick and easy mug cake for one. It’s loaded with blueberries with a sweet streusel topping. It only takes a few minutes to make!
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 mug muffin recipe. 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 two to three days.
This single-serving treat is easy and fast and satisfies my muffin cravings. And the streusel is so good. Technically, blueberry muffins are for breakfast, but this muffin in a mug makes an easy dessert or snack if you’re craving something sweet.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Milk
- Vegetable oil
- Blueberries
- Unsalted butter
- Brown sugar
- Ground cinnamon
Flour: I’ve only tested this recipe with all-purpose flour. If you want a low-carb option, try my keto blueberry mug cake, or I also have a gluten-free and paleo blueberry almond mug cake.
Sugar: This recipe uses granulated sugar as a sweetener.
Milk: I like to use fat free milk, but you can use 2% milk, whole milk, or non dairy milk like almond milk or oat milk.
Oil: I like to use vegetable oil so the muffin has a lighter texture. You can use the same amount of melted butter, but the texture will be a little more rich and dense.
Blueberries: I like to use fresh blueberries, but you can use frozen blueberries, too.
Streusel Topping: The topping is a mixture of cubed butter, brown sugar, and ground cinnamon.
Optional add-ins: I like this recipe as it is, but for a different flavor you can add a dash of vanilla extract or lemon zest.
How to Make It
The batter ingredients, except for the blueberries, are mixed together in a microwave-safe mug. Once the batter is combined, add the blueberries.
For the topping, mix flour, brown sugar, cubed butter, and cinnamon in a separate small bowl. Sprinkle the topping over the top of the batter.
Cook the blueberry muffin mug cake for one minute in the microwave and let it cool for a couple of minutes before eating it.
Hot Off the Press!
This recipe, along with many brand new recipes are in my new cookbook. You can learn more about my book or buy it on Amazon*.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
More Mug Cake Recipes
- Chocolate Mug Cake
- Cereal Milk Mug Cake
- Peanut Butter Chocolate Chip Mug Cake
- Strawberry Mug Cake
- Chocolate Chip Mug Cake
Blueberry Muffin with Streusel Topping Mug Cake
Ingredients
Muffin
- 1/4 cup all-purpose 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 unsalted butter, chopped into tiny pieces
- 1 1/2 tbsp all-purpose flour
- 2 1/2 tbsp brown sugar
- 1/8 tsp cinnamon
Instructions
- 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 the surface.
- Cook in the microwave for about 1 minute. Let cool for a few minutes before eating.
Very, very sweet. Needs to reduce the sugar. Like the idea, suggestions?
We have had others use less sugar and it turned out great! I have used 1 tbsp of sugar and found that it works out fine still.
This cake takes the cake! So good my husband said it was the best he has had and he doesn’t even like warm deserts! Hats off to a wonderfully, perfectly balanced, blue-ribbon recipe!
So glad you loved it!
Absolutely delicious! I made a blueberry muffin mug cake yesterday, from a different recipe I found online. It was the absolute worst mug cake I have made in my life. It used an entire egg and the cake had an overwhelming egg taste. It was as tough as rubber and used so much sugar, I thought I was seeing things. I am a baker and have been for MANY years. I know what I’m doing and I followed that recipe to a T. This falls on the exact opposite side of the spectrum. My God was this cake amazing. The ingredients are spot on and the resulting cake is soft, moist and sweetened to perfection. I did make one change though. I used whole milk instead of fat free as that is all I had at home. The extra fat and protein gives a cake a little more moisture along with a better texture and taste. That is why whole milk is the most often used milk in test kitchens. This is going in my bookmarks. Thanks for a wonderful recipe.
Thank you so much for your wonderful review! We’re so glad you loved the recipe – we hope you try our other Mug Cake Recipes!
I don’t normally take the time to leave reviews, but you deserve a good one for this recipe. I made it exactly and it was probably the best mug cake I’ve ever tried. So much so that I’m buying your book. Thank you!
Thank you so much for the nice review!
this recipe is delicious i had to put it in for 2 minutes to fully cook but i truly recommend
We’re so glad you loved it!
It’s very yummy however I added a few more blueberries and the streusel topping is also good but next time I would only use half since it was a bit too much for my taste.
Thanks for sharing your feedback!
This may be the best thing I’ve ever eaten from a microwave, and I am an avid microwave baker! ?
Aww, I’m so glad you enjoyed it so much!
Has this been tried with dried blueberries?
We haven’t tried it but they should work. The only thing to keep in mind is that they won’t be juicy like fresh blueberries – they will be chewier like raisins.
I usually find mug cakes a bit dissapointing. This one however was not at all! It came out nice and fluffy, moist and flavorful.
I’m so glad this turned out well for you!
omg. Delicious exactly as in the recipe!
I’m glad you liked it!
I only have frozen blueberries, would that work?
that should be fine
absolutely delicious. Friend made it for us as we were sewing. She did not change a thing in recipe and it was perfectly yummy. I just made it tonight for me and my husband. awesome!
I’m so glad you liked it!
I love this mug cake and have made it many times.
My question is do you have the same recipe for an actual cake size? I would love to make it for my whole family.
unfortunately not at this time
Just made this for breakfast with a handful of mixed berries and a couple of spoonfuls of soya yoghurt on top, amazing! I love that it’s so easy to adapt for non-dairy; I used olive spread instead of butter.
I’m so glad you enjoyed this!
I love this recipe! I don’t like many mug cakes, but I wanted to keep trying to find one I liked. This one is great!
I used strawberries instead of blueberries, and I also added a bit of vanilla extract. I also added a bit of brown sugar to this batter, as I wanted it sweeter.
Also, for the streusel I used chopped strawberries instead of butter and it tasted excellent. Best mug cake/recipe I have EVER had!
Definitely recommend this recipe, I will be making this all of the time now! 🙂
so glad you enjoyed this!
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!
sounds like a great plan!
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
oooh, i can imagine! love coconut!
Absolutely Delicious !! Thank you.
So glad you enjoyed!
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!
thanks for sharing! lemon curd sounds like a delicious addition
Can I put more than one mug in the microwave at a time? If yes, how long should I put 3 mugs in for.
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
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!
Actually just using baking soda won’t work because there is no other ingredient in the recipe to activate it. I’d recommend checking out one of my other mug cakes that doesn’t use baking soda or baking powder, like these: https://kirbiecravings.com/2015/03/3-ingredient-flourless-peanut-butter-cake-2.html or https://kirbiecravings.com/2015/03/3-ingredient-flourless-nutella-mug-cake.html
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!!
I’m so glad you enjoyed it!
can the time vary? it looks raw with only one minute?
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
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!
that’s so great to hear! i Hope you’ll check out my entire mug cake collection!
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!
glad you liked it!
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.
im glad you are enjoying it!
it was so good i couldnt even wait for it to cool! haha burnt my tongue though
i’m so glad you liked it!
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!
glad it turned out well for you!
it was the best thing ever
yay!!
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.
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!
glad you liked it =) i will have to try it with lime zest next time!
Hi there, I’ve only got 6 blueberries, is that okay? Also, how much lime juice in this recipe?
I just made this with my boyfriend, but with strawberries instead, and it was delicious. Thank you 🙂
yum! so glad you liked the recipe!
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 🙁
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?
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.
Yes the 2% milk will work just fine!
Ooooh!! You’re right, I did! So sorry! And thank you!
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!!
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.
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! 🙂
Unfortunately, I do not list the nutritional info anywhere. However, there is a great site where you can plug in a recipe and view the nutrition https://caloriecount.about.com/cc/recipe_analysis.php
I can tell you that this one is pretty low in calories (about 180) https://kirbiecravings.com/2013/08/3-ingredient-chocolate-ice-cream-mug-cake.html
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 🙂
=) I’m glad you like it!
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!
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!
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.
I’m glad you enjoyed it. I guess maybe I steusel a little too much.
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!!!
Mmm, sounds good. I will have to try it with whole wheat flour next time
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…
I would recommend reducing the butter in the streusel then. And maybe adding more flour.
i didnt really like the streusel it was to buttery and made to much but the muffin was delicious
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.
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…
Have both! haha
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!
Baking powder will change the texture. It will be more cake than muffin like, but it should still taste good.
Hi,
Can I make this in advance and freeze it? only microwave it when I want to eat it?
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.
Love this!
I’ve already made it 3 times. =)