Blueberry Lemon Mug Muffin
Bright, lemony, loaded with blueberries - a proper blueberry muffin from one mug in under 5 minutes.
The blueberry muffin is one of the great breakfast achievements of all time and now you can have one without turning on the oven, dirtying a muffin tin, or waiting 25 minutes. The lemon zest is the non-negotiable part - it wakes up the blueberry flavor in a way that no amount of extra blueberries can replicate. Fresh or frozen blueberries both work. If using frozen, don't thaw them first - they go in straight from the freezer and the cold actually helps them hold their shape through the microwave. This one comes out soft and pillowy with little jammy pockets wherever a blueberry was. Eat it before those pockets cool down.
Prep: 3 min • Cook: 2 min • Serves: 1
Ingredients
- 3 Tbl All-Purpose Flour
- 2 Tbl Sugar
- 0.25 tsp Baking Powder
- 1 pinch Salt
- 1 Egg
- 2 Tbl Milk
- 1 Tbl Butter, melted
- 0.5 tsp Lemon Zest (this is the whole point)
- 1 tsp Lemon Juice
- 2 Tbl Blueberries, fresh or frozen
Instructions
- Grab a microwave-safe mug.
- Mix flour, sugar, baking powder, and salt in the mug.
- Add egg, milk, melted butter, lemon zest, and lemon juice. Stir until just combined.
- Fold in blueberries - if frozen, add them straight from the freezer.
- Microwave on high for 75-90 seconds until risen and set. The top should look just barely done.
- Cool for one minute. Eat from the mug. Notice the lemon. The lemon is the right call.