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5 from 11 votes

Healthy Blueberry Mug Muffin

This easy blueberry mug cake comes out soft and fluffy. It doesn't contain any white flour, butter, oil, refined sugar or eggs.
Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
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Ingredients

  • 1/4 cup (23 grams) oat flour
  • 1/2 tsp baking powder
  • 3 tbsp milk
  • 10 fresh blueberries
  • 1 tbsp maple syrup

Instructions
 

  • In a microwave-safe mug, add oat flour and baking powder. Use a mini whisk to stir until evenly combined.
  • Add in milk and maple syrup and whisk until batter is smooth.
  • Fold in half of the blueberries and sprinkle the rest on top. If desired, you can also sprinkle some toasted quick oats on top for texture and appearance (like I did in my photos).
  • Microwave your muffin at full power for about 1 minute 20 seconds or until muffin has pulled away from the sides and is cooked. I used an 1100 watt microwave, You may need to adjust cooking time depending on your microwave. Let muffin cool a few minutes before eating.

Notes

  • If you have questions regarding substitutions, I address those in the post under the ingredients section.
  • This muffin is not overly sweet. If you prefer sweeter, you can add some granular sugar to the batter. I don't recommend adding too much syrup because it will make the batter too wet and it won't cook through. You can sweeten the muffin using regular sugar only (or a sugar substitute) instead of syrup, but you will need to add 1 extra tbsp of milk, otherwise the batter will be too dry. The muffin batter needs 4 tbsp of liquid total or it will be too dry, so if you remove or reduce the amount of syrup you use, you will need to make up for that in milk.
  • This muffin is the size of a regular (not oversized) muffin, so your muffin will only rise about halfway in most mugs. I plated the muffin in a smaller mug after cooking it so it is easier to see. If you want it to rise to the top, use a ramekin. Or you can remove the muffin from the mug after it is cooked and plate it.
  • To make your own oat flour, add rolled or quick oats to a blender and blend until the oats become very fine and resembles the texture of fine flour.
  • All measurements are using US measurements.
  • I used Arrowhead Mills Organic Oat Flour*
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
Serving: 1muffin, Calories: 160kcal, Carbohydrates: 34g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Sodium: 23mg, Fiber: 3g, Sugar: 16g, NET CARBS: 31
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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