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

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.

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!
4.89 from 9 votes



  • 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


  • 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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Recipe Rating

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

  1. 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.

  2. 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!

  3. this recipe is delicious i had to put it in for 2 minutes to fully cook but i truly recommend

  4. 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.

  5. This may be the best thing I’ve ever eaten from a microwave, and I am an avid microwave baker! ?

  6. 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.

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

  8. omg. Delicious exactly as in the recipe!

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

  10. 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!

  11. 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.

  12. 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.

  13. 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! 🙂

  14. 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!

  15. 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

  16. Absolutely Delicious !! Thank you.

  17. 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! 

  18. 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

  19. 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!

  20. 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!!

  21. 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

  22. 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!

  23. 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!

  24. 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.

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

  26. 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!

  27. it was the best thing ever

  28. 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.

  29. 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!

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

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

  32. 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?

  33. 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.

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

  35. 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.

  36. 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! 🙂

  37. 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 🙂

  38. 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!

  39. 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.

  40. 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!!!

  41. 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…

  42. 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.

  43. 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…

  44. 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!

  45. 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.