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Blueberry Microwave Mug Muffin

Bursting with berry flavor, this is the quicker version of my classic blueberry muffin recipe when you want a fresh blueberry muffin without the fuss of a whole batch. You can swap out other berries to suit your mood.
Servings: 2
Author: Zoë François

Ingredients

  • 2 Tbsp unsalted butter melted and slightly cooled
  • 1/4 cup 50g brown sugar
  • 1 egg
  • 1/2 tsp lemon zest
  • Pinch salt
  • 1/4 tsp baking powder
  • 1/2 cup 60g all-purpose flour
  • 1/2 cup 60g fresh or frozen blueberries

Topping

  • 1 tsp butter at room temperature
  • 1 Tbsp brown sugar
  • 1 Tbsp all-purpose flour

Instructions

  • Lightly grease two 8oz mugs with butter.
  • In a medium-sized bowl, whisk together the melted butter, sugar, egg, zest, salt, and baking powder. Use a rubber spatula to fold the flour into the butter sugar mixture just until combined. Gently and quickly fold in the berries, with just a couple stirs. Scoop the batter into the prepared mugs.

Topping

  • In a small bowl, using your fingers or a spoon combine the butter, brown sugar, and flour until clumpy. Scatter the topping over the muffin batter.
  • Microwave the mugs one at a time for about 1 minute (they may need an extra 10 seconds if the berries are frozen). Each microwave is different. Serve immediately.

Prepare Ahead

  • You can fill the mugs with the batter and refrigerate them for up to 48 hours, until ready to microwave.