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Craving muffins but need to watch your carbs? Try this delicious healthy muffin in a mug recipe! A quick, high fiber breakfast made in the microwave from simple ingredients like ground flaxseeds and egg.
I’ve always loved muffins but most are loaded with sugar and white flour. This healthy blueberry muffin in a mug recipe is quick, easy, very low carb and high in fiber. Oh and the best part?! You make it in a large mug! Which means there’s only one dish to throw in the dishwasher.
You only need 6 simple ingredients for this delicious high protein breakfast and it only takes one minute to cook! Plus, you can make endless variations on this recipe with different add-ins so you’ll never get bored.
This mug muffin is delicious any time of the day, whether you need a quick breakfast, a snack or even dessert. Plus it’s gluten-free, dairy-free, and keto-friendly!
While a small amount of blueberries are okay on the keto diet, you can always skip them and just use nuts and seeds for add-ins to keep it even lower in carbs.
Mug Muffin Ingredients
Use these simple but nutritious ingredients to make this healthy muffin recipe.
- Flaxseed Meal: instead of an all purpose flour base, this healthier muffin recipe is made with ground flaxseed. It not only gives this keto muffin structure, but also provides loads of fiber and heart healthy fats with very few carbs (just 1 net carb per muffin!).
- Baking Powder: adds lift to make a fluffy muffin.
- Stevia Powder: for a hint of sweetness. Omit the stevia if you are making a savory version.
- Cinnamon: pairs well with the fruit in this muffin. Feel free to experiment with other spices like nutmeg, ginger, or pumpkin spice. You could also add some vanilla extract. If you are making a savory muffin, great options to use include fresh herbs like dill or chives OR dried italian seasoning.
- Egg: gives this microwave mug muffin structure as well as filling protein.
- Olive Oil: just a little bit of oil helps this muffin stay moist. You could also use coconut oil or melted butter instead.
- Blueberries & Walnuts: we love making a blueberry muffin mug cake version of this recipe with fresh blueberries and walnuts but you can choose from a variety of different add-ins. Feel free to make this recipe your own!
Healthy Muffin in a Mug Variations
Add Fruit: we love adding some fresh or frozen fruit to this muffin in a mug recipe. Some of our favorites include: blueberries, raspberries, chopped strawberries, chopped apples or pears, or sliced banana.
Add Nuts or Nut Butter: for crunch, add nuts to your muffin like walnuts, pecans, hazelnuts, pistachios, or peanuts. This muffin is also delicious when topped with some peanut butter or almond butter for serving.
Add Chocolate Chips: if you’re craving chocolate, add a few chocolate chips to your muffin batter before cooking in the microwave.
Make it Savory: Looking for a savory variation of this single serving muffin recipe? Substitute out the sweetener and cinnamon and add in shredded cheese, chopped veggies, and spices (dill is yummy) to pair alongside salads or soups.
How Make A Blueberry Mug Muffin
Follow these simple ingredients to make your new favorite healthy muffin.
If you’re new to the idea of a muffin in a mug, have no fear! It’s just as easy as it sounds.
Microwave: to make this microwave muffin, add all of your ingredients to a microwave-safe mug and stir well with a fork. Microwave on high for 1 minute or until the muffin has a fluffy and is cooked through. (Cooking time may vary slightly based on your microwave, but you shouldn’t need more than 1 1/2 minutes to cook.)
Oven: Although we prefer to make this muffin in a microwave – it only takes 1 minute! – several of our readers have expressed interest in making it in the oven.
To make this muffin in the oven, preheat to 350 degrees and bake for 12-15 minutes. You can either choose to make it in an oven-proof mug (bake for a bit longer) or divided the mixture into two muffins in a muffin tin (bake for a bit shorter).
Serve: to serve this muffin in a mug, transfer the warm muffin to a plate or bowl and top with more juicy blueberries, plain Greek yogurt, and chopped nuts.
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Vegan Substitute For Eggs
If you’d like to make this recipe vegan (or you’re simply out of eggs), you can substitute a few different things. When baking, a lot of people like to make a “flax egg.” To make a flax egg, simply mix 1 tablespoon ground flaxseed with 3 tablespoons of water and allow it to set until it becomes gelatinous.
Because this microwave mug cake recipe already uses flaxseed meal, we often like to use something else as an egg substitute. Try 1/2 of a banana, 1/4 cup of applesauce, or a 1/4 cup of dairy-free yogurt.
Blueberry Muffin in a Mug
Ingredients
- 1/4 cup ground flaxseed meal
- 1 egg
- 1 teaspoon olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon stevia powder
- Optional add-ins: berries, walnuts, or other nuts/seeds, cheese, veggies, spices
Instructions
- Mix all ingredients in a coffee mug.
- Microwave for 1 minute on high. (If using fresh or frozen fruit, microwave for 1:30 on high.)
- Dump out of the coffee cup onto a plate.
- Let it cool for 1 minute and enjoy!
Delicious!! I added a pinch of salt and a tsp of organic raw honey! Then drizzled a touch more on the top!!
Every time I make this it comes out bland. The only thing I’m doing differently is the sweetener. I don’t have stevia but I’ve used honey,truvia, and regular sugar and it always comes out terrible. Any suggestions?
I made the basic recipe without the fruit or nuts to start and it came out super dry. Any ideas on how to moisten it up or am I doing something wrong?
I added 1/3 cup of cookies and cream protein powder for added protein and some peanut butter chips. I also added coconut oil instead of olive oil and agave nectar instead of Stevia. It tastes pretty good. Just a little dry I think because I didn’t add any fruit.
I made this without fruit and it was so dry I was worried I might choke. I am going to try adding mashed banana to see if it helps the bland flavor and moisture content.
Hi Lisa – so sorry to hear that! This is one of my favorite breakfasts that I make frequently – I don’t struggle with it being dry, but do typically add fruit. I wonder if you got all the measurements right? Too much flaxseed for example could cause it to be dry. Hope your next try is more successful!
I LOVE these muffins! Been making them for some time and as I eat gluten free (by choice) and avoid processed gluten free foods, the “bready” texture and taste is always a treat. No, they’re not as moist as a flour muffin, but I always add a good portion of blueberries and I think the addition of fresh fruit is essential. Plus a pinch of salt and coconut oil instead of olive oil, and usually some chopped nuts. I also mix the egg with the coconut oil, mix the dry ingredients together separately, then combine and add the blueberries and nuts last. Microwave for 1-1/2 minutes when using fresh fruit.
I just made it with blueberries and walnuts. Taste is great but it was dry. Wondering if it’s the difference in microwave power? I’m going to add applesauce next time. Definitely a keeper!
Ididnt have flax seed so I used 100 o/o natural wheat bran ..with lots of blueberries .Turn out well , its good just not great …but will do again
Going to make it for the first time
Then slice and toast in fry pan little ghee as if it was New England brown bread
I make these muffins at least once a week for my husband and myself. I absolutely love them. Very satisfying and not overly sweet like bakery muffins.