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5 from 20 votes

You will be hooked on one bite of this fluffy gluten-free blueberry mug muffin. You can make this delicious mug cake in under 3 minutes from start to finish! Nobody will be able to tell it was cooked in a microwave!!

A gluten free blueberry mug muffin on a plate. It is topped with fresh blueberries.

I keep making this gluten free blueberry mug muffin in disbelief. I can’t wrap my head around the fact that you can make a fluffy gluten free muffin in the microwave! It isn’t logical, but I can say it works, and it is amazing! They taste so good!

You may have noticed that I have been on a tear lately making cakes in my microwave oven. They are so good and fast. It is hard not to keep stretching the boundaries to see what other baked goods I can make in the microwave!

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 the Gluten Free Carrot Mug Cake!!

Why This Recipe Is The Best:

  1. This gluten free blueberry muffin in a mug is so easy. You mix the ingredients and pop them into the microwave oven!
  2. You can use any fruit you have on hand! I had blueberries, so I used those.
  3. This recipe makes a single-serving muffin in a mug; no eating more than one!
  4. It is a fun way to give your coffee cup some action! This is a little silly, but I love using fun coffee cups to make these.

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!!😍 I used half the sugar, but otherwise the same. Thank you for continuing to make awesome recipes for us! ❤️

Rachel R.

Ingredient Notes:

Photos of the blueberry mug muffin ingredients.
Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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  • 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 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.

How to make a gluten free blueberry mug muffin:

A mug with the dry muffin ingredients in it.

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.

A small bowl with the wet ingredients mixed together.

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.

🔑 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.

The mug should be no more than 2/3 full of batter.

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: Remove the mug muffin carefully with a potholder. Allow it to cool either in the mug or tip the muffin out onto a wire cooling rack and allow it to cool.

The muffin and the blueberries will be HOT, so please use caution when tipping the muffin out of the mug.

The top view of the cooked blueberry muffin in 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.

Topping Ideas:

  • 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.
A cooked blueberry mug muffin in a mug topped with blueberries.

If you prefer to make regular blueberry muffins, my Gluten Free Blueberry Muffins are light and fluffy!

Tips and Recipe FAQ:

How do you know when a mug muffin is done cooking?

When the mug muffin is done cooking, the top will be soft but firm when you press on it.

Are mug cakes any good?

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.

Can you bake this mug muffin instead of cooking it in a microwave?

You can bake this mug muffin in a small dish if you prefer. Bake at 350º F for 10-12 minutes.

What mug is best for a mug cake?

It is important to be sure the mug you use is microwave-safe. It usually will say on the bottom. I like to use mugs that are wider rather than narrow so they cook evenly.

A fork cutting into a blueberry mug muffin.

More Gluten Free Mug Cake Recipes:

A gluten free blueberry mug muffin on a plate. It is topped with fresh blueberries.

Gluten Free Blueberry Mug Muffin

Sandi Gaertner
This soft and fluffy gluten free blueberry mug muffin is easy to make in under 3 minutes!
Love this recipe?Give it a star rating!
5 from 20 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 2 servings
Calories 265 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 4 tablespoons gluten free flour blend * see notes
  • 3 tablespoons brown sugar light brown
  • pinch salt
  • 2 tablespoons butter melted
  • 1 egg large
  • 1 tablespoon non-dairy or regular milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons blueberries

Instructions
 

  • Grab your favorite coffee mug.
  • Add the gluten free flour blend, sugar, and pinch of salt. Mix well. Add the blueberries.
  • In a small bowl or the mug, add the melted butter, egg, milk, and 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

  1. 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.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1/4 teaspoon.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1muffinCalories: 265kcalCarbohydrates: 31gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 112mgSodium: 130mgPotassium: 83mgFiber: 2gSugar: 20gVitamin A: 506IUVitamin C: 2mgCalcium: 52mgIron: 1mg
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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.

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33 Comments

  1. 5 stars
    Sandie! You complete star! Quick and easy and totally delicious!! I’m glad I found you … more recipes WILL be tried 😃

  2. 5 stars
    I used this recipe to try out some strawberry extract since I’ve never used it before and was wanting to add it to a cake mix. Very good! I added about 2 tsp of the strawberry extract with some diced up strawberries. I did end up having to microwave about 20-30sec longer, but it did not disappoint!

      1. 5 stars
        Sandie, this is delicious! I forgot to add my vanilla and it was still good. I’m sure it would have been even better if I had remembered it.😁
        Thanks so much!

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