Kirbie's Cravings

Blueberry Muffin With Streusel Topping Mug Cake

photo of 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.
close-up of Blueberry Muffin With Streusel Topping Mug Cake
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.a spoonful of Blueberry Muffin With Streusel Topping Mug Cake

This single serving muffin is easy and fast and satisfies my muffin cravings. And the streusel is so good.
photo of Blueberry Muffin With Streusel Topping in a blue mug

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photo cover of 5-minute mug cakes cookbook

Blueberry Muffin with Streusel Topping Mug Cake

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Breakfast
Cuisine: American
This mug cake is just like a blueberry muffin topped with streusel but scale-down for one. Plus, it takes only minutes to make!
5 from 4 votes

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.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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77 comments on “Blueberry Muffin With Streusel Topping Mug Cake”

  1. 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!

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

  3. 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.

  4. 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!

  5. 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!

  6. 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

  7. 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!!

  8. 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!

  9. 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

  10. 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! 

  11. Absolutely Delicious !! Thank you.

  12. 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

  13. 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!

  14. 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! 🙂

  15. 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.

  16. 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.

  17. 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!

  18. I only have frozen blueberries, would that work?

  19. omg. Delicious exactly as in the recipe!

  20. I usually find mug cakes a bit dissapointing. This one however was not at all! It came out nice and fluffy, moist and flavorful.

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