Recipe: Blueberry Mug Muffin
I’ve always loved muffins but most are loaded with sugar and white flour. This healthy 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 coffee mug! Which means there’s only one easy dish to throw in the dishwasher.
Oh, and the second-best part?! It only takes one minute to cook! So yes, a muffin in a minute in a mug. And it’s healthy – so really there are three best parts! 😉 How’s that for a good morning?
This mug muffin is delicious for 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.
What To Put in a Mug Muffin
Once you have your base – which includes flaxseed meal, baking soda and an egg in this case – it’s easy to change things up according to your liking.
Our favorite way to serve this mug muffin is with a good handful of blueberries and walnuts. It’s the perfect slightly sweet muffin with just a bit of crunch.
Looking for a savory variation? 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
If you’re new to the idea of a muffin in a mug, have no fear! It’s just as easy as it sounds. Simply mix your ingredients in a mug, microwave and voila, a delicious, healthy muffin!
And 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).
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 become gelatinous.
Because this 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.
Other Healthy Muffin Recipes
- Strawberry Chocolate Chip Muffins
- Coconut Almond Muffins
- Double Chocolate and Zucchini Muffins
- Lemon Blueberry Muffins
- Flourless Pumpkin Blender Muffins
- Sweet Potato and Spinach Egg Muffins
- McSkinny Egg Muffins
- Quinoa Pizza Muffins
- Cheddar Bay Pull Apart Muffins
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Total Time: 3 minutes
Yield: 1 serving(s)
- 1/4 cup ground flax seed meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon stevia powder
- 1 teaspoon cinnamon
- 1 egg
- 1 teaspoon olive oil
- Optional add in's: berries, walnuts, or other nuts/seeds, cheese, veggies, spices
- 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 coffee cup onto a plate.
- Let it cool for 1 minute and enjoy!
Nutrition Information Per Serving
Serving Size: 1 muffin
Protein: 12 gram(s)
Fat: 21 gram(s)
Carbohydrates: 9 gram(s)
Fiber: 8 gram(s)
Sugar: 1 gram(s)
Saturated Fat: 3 gram(s)
Sodium: 116 milligram(s)
Recipe Cuisine: American
From the kitchen of: Get Healthy U