This fluffy gluten-free blueberry mug muffin is a delicious mug recipe you can make in under 3 minutes from start to finish! Nobody will be able to tell it was cooked in a microwave!!
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I keep making this gluten free blueberry mug muffin in disbelief. I can not wrap my head around the fact that you can make a fluffy gluten free muffin in the microwave! It is hard to believe it tastes so much like a fluffy muffin! You can use any fruit you have on hand! I had blueberries, so I used those.
If you want to try some of my delicious recipes, check out all of my gluten-free mug cakes recipes! You are going to love this Gluten-Free Carrot Mug Cake!!
I just made your blueberry mug cake because I don’t have any limes and I have to say, you sure do know how to make a good mug cake!!
rachel R., blog commentI used half the sugar, but otherwise the same. Thank you for continuing to make awesome recipes for us!
I used half the sugar, but otherwise the same. Thank you for continuing to make awesome recipes for us! 
“
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Pillsbury Gluten Free Flour Blend and King Arthur Measure for Measure. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Brown Sugar – You could also use white sugar if you prefer.
- Vanilla – This recipe has few ingredients, so I recommend using pure vanilla extract. You can taste the difference, and imitation vanilla leaves an off-taste in this recipe.
- Egg – I use a large egg. Room temperature is best for a fluffy muffin texture.
- Butter – I use unsalted butter.
- Non-Dairy or Milk – I used almond milk to test the recipe, but plant-based milk or regular milk will also work.
Substitutions:
- If you are dairy-free, you can use dairy-free butter.
- If you are keto and sugar-free, one of my readers says, “I tried this blueberry mug cake but substituted Sunset Keto Flour and Truvia Brown Sugar Substitute; I also added a bit of lemon extract. It had to be 30 to 40 seconds longer in the microwave, but it was amazing.”
- If you are gum-free, use my DIY Gluten Free Flour Blend. It works in my mug cake recipes. It is gum-free, and I think the texture of my mug cakes is even better with my blend.
Step-By-Step Photos and Directions:
Step 1: Add the gluten free flour, cane sugar, and a dash of sea salt to the microwave-safe mug and mix the dry ingredients together. Add the blueberries on top.
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Step 2: In a small bowl, add the wet ingredients, including the egg, melted butter, pure vanilla extract, and non-dairy milk. Mix them together. I like to mix them separately, but you can mix them into the mug with the flour mixture if you like.
Step 3: Mix the wet and dry ingredients in the mug. The mug should be no more than 2/3 full of batter.
🔑 Sandi says: Mixing the wet ingredients separately helps you avoid overmixing the batter in the mug. If you mix the wet and dry ingredients until they are barely mixed, the muffins turn out fluffier.
Step 4: Pop the mug into the microwave oven. Cook on high for 120 seconds. Just as a precaution, put a plate under the mug. The mug muffin will rise up high over the top of the mug and then fall back down to a height even with the rim. This is totally normal.
Step 5: Carefully remove the mug muffin with a potholder. Allow it to cool either in the mug or by tipping it out onto a wire cooling rack.
The muffin and the blueberries will be HOT, so please use caution when tipping the muffin out of the mug.
That is all you need to do to make a mug muffin! If you want to try something else using blueberries, you can substitute blueberries for the cherries in this Gluten-Free Cobbler Mug Cake recipe. You may also love this Gluten-Free Pineapple Upside-Down Mug Cake.
Top your mug muffin with one of these tasty toppings:
- Dust powdered sugar over the mug muffin. This is what I did for my microwave mug muffin.
- Top it with some honey and butter while it is still warm.
- Enjoy it with some jam.
If you prefer to make regular blueberry muffins, my Gluten-Free Blueberry Muffins are light and fluffy!
Frequently Asked Questions:
When the muffin is done cooking, the top will be soft but firm when you press on it.
If you follow my recipe, stick to the tested gluten free flour blends I used, and don’t make odd substitutions, my mug cakes are absolutely amazing.
If you prefer, you can bake this mug muffin in a small dish. Bake at 350º F for 10-12 minutes.
It is important to be sure the mug you use is microwave-safe. It usually says on the bottom. I like to use mugs that are wider rather than narrow, so they cook evenly.
More Gluten Free Mug Cake Recipes:
- Gluten Free Lime Mug Cake
- Easy Gluten Free Chocolate Mug Cake
- Gluten Free Vanilla Mug Cake
- Mr. Fearless Dining’s favorite, Gluten Free Snickerdoodle Mug Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Blueberry Mug Muffin
Ingredients
- 4 tablespoons gluten free flour blend * see notes
- 3 tablespoons brown sugar light brown
- pinch salt
- 2 tablespoons melted unsalted butter or light oil
- 1 large egg
- 1 tablespoon non-dairy or regular milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh blueberries
Instructions
- Grab your favorite coffee mug.
- Add 4 tablespoons gluten free flour blend, 3 tablespoons brown sugar, and a pinch of salt. Mix well. Add 2 tablespoons fresh blueberries.
- In a small bowl or the mug, add 2 tablespoons melted unsalted butter, 1 large egg, 1 tablespoon non-dairy or regular milk, and 1 teaspoon pure vanilla extract. Mix gently into the muffin batter.
- I like to mix my wet ingredients separately and then pour then into the dry ingredients so I know everything is blended well. You don't want to over mix your batter so this is one way to prevent that.
- Place the mug on a plate and place it into the microwave oven. Cook for 90 seconds on high.
- You will see the muffin rise over the top of the mug then fall. This is completely normal.
- You will know when the muffin is done cooking when it feels somewhat firm on top when you touch it with your finger.
- Be careful, the blueberries and the muffin will be very hot. You can eat it out of the mug or dump the mug upside down.
Notes
- Gluten free flour blend – I tested this recipe using Pillsbury Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1/4 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I have notes for myself for next time, since I didn’t truly follow the recipe.
I used Nameste flour (which worked perfectly), added protein powder, and used water (no milk product on hand), less sugar, added allspice and nutmeg, and used frozen mixed berries. (I did say that I didn’t follow the recipe, lol.)
Adding the protein powder makes the muffin more dense. Next time I’m going to try adding more liquid.
I am so glad to hear you had fun with this recipe. I love changing things up as well. Thank you for letting me know Namaste worked well in this mug muffin recipe. I have been enjoying the results using that blend in several of the recipes I tested it in.
Disregard my question about the mug below. I found it.
I am glad you found it. I bought it at Target a couple of years ago.
Can you use regular flour? This looks so yummy, but I don’t need gluten free.
Hi Janel, I haven’t baked with wheat flour in over 15 years, so I really do not know how it would work in one of my recipes.
I used Bob’s Red Mill flour mix, oat milk, avocado oil, and frozen mixed berries. The cake turned out a bit rubbery and I had to cook it for 30 seconds longer, but it still tasted good and it was easy to make. Next time I’ll probably attempt using my own flour mix instead.
Hi, I love that you are experimenting. Out of curiosity, did you mix the dry and wet ingredients separately, then mix then together? If you mix the wet and dry ingredients until they are just barely mixed, it can help make this mug muffin turn out fluffier. I would love to hear how this works using your own flour blend.
Made this recipe and it came out great! I added a little cinnamon to mine and loved it. Perfect quick breakfast!
I am so glad you loved my mug muffin recipe. Thank you so much for coming back to let others know it is yummy with cinnamon.
Delicious. I used Bob’s Red Mill 1 to 1
baking flour. Easy and nutritious. For a younger child I would suggest leaving in the mug and sprinkling a little powdered sugar over the top for eye appeal. I dumped out of the mug and halved with my 13 yr old grand. She is a seasoned GF connoisseur so didn’t have to ‘decorate’ for her. Highly recommend!
I am so glad you and your grand child loved the recipe. Thank you!
I made this blueberry mug cake. I was careful to not over mix it, the mix was very runny and the muffin came out very dense. I used rice milk and vegan butter. Any idea why it turned out dense and doughy?
Hi Marie, I am happy to troubleshoot because that doesn’t sound right. I have used vegan butter without that issue. What flour blend did you use? If the mix was really runny, you probably used a starchy blend and needed to add more flour.
thank you Sandi, I will try adding a bit more flour. Should this recipe have any baking soda in it? I am using a flour mix available in New Zealand. I use this one in all of your recipes and have had no problems, but thank you for your reply
I don’t add baking soda, but you can add 1/4 teaspoon if you like.
Dear Sandi,
I have tried different GF cookies & muffins & enjoyed your mug cake too. I found an idea I have been using for everything GF, because the dough/batters don’t brown & look very appetizing. I tried adding cinnamon to the recipes & sprinkling some on top of the cookies, muffins, etc., & it made a world of difference in how they looked and tasted. It added flavor to the items, that first time around didn’t really have much. You can adjust to more or less, as you like. I also add Almond, coconut, & butter extracts to the recipes, which also helped alot. I didn’t have any blueberries, but I did have dried cranberries, an orange, that I zested, so I used them instead, along with some smashed roasted pecans (any nut you prefer). That gave them some flavor. So, I just wanted to mention the cinnamon addition that to me, makes a big difference. Thanks for all you have contributed.
Hi Elaine, I will have to try adding some cinnamon. Thank you so much for the tips!!
Sandy (or others),
I don’t have a microwave, but I do have a toaster oven large enough for a few mugs. So, can this recipe be baked in a regular oven? And if so, for how long. I try to stay away from too many sweets, so being able to make just one muffin is really attractive. Thanks!
Hi Lisa, if you go to the recipe Table of Contents under the first photo, jump to FAQ. There are baking directions there.
Oh, and I also used my egg replacer and the texture was good.
That is good to know. I like to keep track in case other readers ask, which egg replacer did you use?