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!
4.88 from 8 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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87 comments on “Blueberry Muffin With Streusel Topping Mug Cake”

  1. 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!

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

  3. 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.

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

  5. 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.

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

  7. omg. Delicious exactly as in the recipe!

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

  9. 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!

  10. 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.

  11. 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.

  12. 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! 🙂

  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 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

  15. Absolutely Delicious !! Thank you.

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