Introduction: Blueberry Muffin Mug Cake - Made in the Microwave in 2 Minutes

About: Obsessed with getting the tastiest food with the least effort necessary.

How could it be a cake that made without an oven, produces a passable - sometimes even quite delicious - cake?

Mug cakes are a kind of baking black magic. They defy logic. They laugh in the face of convention. Unbelievers scorn the idea. Impossible! Absurd! No way! A cake made in the microwave?

Well, here's your opportunity to shock and impress your friends. This whole microwave cake business does, in fact, work.

Excellent for breakfast or as an afternoon treat with a cup of tea, this blueberry muffin mug cake is perhaps more of a blueberry cake than a muffin, but it'll hit the spot all the time. Crucial to this recipe is using only an egg yolk without the egg white. If you double this recipe, whisk the egg and use one full egg (both yolk and white) for two servings.

Make it for bae. Make it for yourself. Just make it.

Oh, and finally - make sure tosubscribe to my YouTube channelfor more mug cake and cooking videos!

Step 1: Step 1: Gather Your Blueberry Muffin Mug Cake Ingredients

The magic of mug cakes is in the teeny-tiny proportions you'll need. The small size and quick cook time mean that it's the perfect opportunity to experiment with your recipe.

The 2 tablespoons of sugar will result in a sweet blueberry cake. If you're looking for something healthier and less dessert-like, reduce the sugar to 1 tablespoon + 1 teaspoon.

  • 1 egg yolk
  • 3 TB flour
  • 1 TB milk (can substitute non-dairy milk, cream, or water)
  • 1 TB melted butter
  • 2 TB sugar (reduce to 1 TB + 1 tsp for a less sweet muffin)
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla
  • Small handful of blueberries, fresh or frozen

Step 2: Step 2: Mix It Up!

Best practices in baking say to mix wet and dry separately, so I started off with the wet ingredients and added flour in last. But honestly, you're unlikely to screw this up too much.

The only thing to keep in mind is to be careful when folding in frozen blueberries. Overstirring will result in a dark, marbled batter rather than pure yellow cake dotted with blue.

Step 3: Step 3: Microwave It

Everyone's microwave is different, so your cook time may vary from 1 to 2 minutes. You're looking for the exact moment when the top and edges no longer look wet and shiny - about 1 minute 30 seconds to 1 minute 40 seconds with my 700 watt microwave. Start with less time than you need and give the cake 15 second bursts until you get it just right.

Oh, and half the fun of making this cake is watching it poof up dramatically!

Step 4: Step 4: Eat Your Blueberry Muffin Mug Cake

Congratulations! You're now a blueberry muffin ninja. You've manifested a fruit-laden sweet treat with nothing more than a pedestrian drinking vessel and few pantry staples in less in 5 minutes. Aren't you impressed with yourself? (Your Significant Other certainly is at this point.)

Now comes the best part: eating it. Consume with joy and a cup of tea or coffee. Or give it to your friend, so their doubts about microwaved cakes will be washed away with their first bite. It feels so good to be right, isn't it?

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