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Lemon Blueberry Mug Cake

Blueberry Lemon Muffin in a Mug

Make yourself a muffin anytime you want with this muffin in a mug.  

If you are looking for something like a muffin for breakfast, this blueberry lemon muffin is one of my favorites. Because it is made in the microwave it has a softer and somewhat sponger texture than a traditional blueberry muffin, but the oats give it just the right amount of chewiness to offset the jammy cooked blueberries.    

  • Duration
  • Cook Time
  • Prep Time
  • 1Servings


  • 1/4 cup (1.2 oz) flour*
  • 2 tablespoons (.75 oz) rolled oats
  • 1/8 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon lemon zest
  • Pinch of salt
  • 3 tablespoons (1.5 oz) whole milk**
  • 1 tablespoon (.5 oz) refined coconut oil
  • 3 tablespoons (1.3 oz) blueberries
  • 1 teaspoon coarse sugar (optional)


1. Combine dry ingredients (flour-salt) in a bowl. 

2. Add the milk and oil and stir until combined. Gently stir in the blueberries.

3. Grease a 10-12 oz mug and transfer the batter into the mug. Sprinkle the top with the coarse sugar, if using it. Microwave the muffin for 75-90 seconds, or until the top is set and springs back gently when pressed. 

4. Let the muffin cool for two or three minutes, and enjoy.

*To make this muffin whole grain substitute three tablespoons whole wheat pastry flour for the regular flour.

** To make this muffin vegan substitute coconut milk or your favorite non-dairy milk for the milk.