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!!
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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!
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 gluten free mug muffin is the best:
- This gluten free blueberry muffin in a mug is so easy. You mix the ingredients and pop them into the microwave oven!
- You can use any fruit you have on hand! I had blueberries, so I used those.
- This recipe makes a single-serving muffin in a mug; no eating more than one!
- It is a fun way to give your coffee cup some action! This is a little silly, but I love making these with fun coffee cups.
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! 
“Allergen Information:
This homemade blueberry mug muffin is gluten-free, nut-free, soy-free, and oat-free.
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.
Ingredient Notes:
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’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.
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 mug 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 will say 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 egg
- 1 tablespoon large non-dairy or regular milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh blueberries
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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 egg, 1 tablespoon large 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.
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.
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?
Sandie! You complete star! Quick and easy and totally delicious!! I’m glad I found you … more recipes WILL be tried 😃
I am so glad you found my blog too. Thank you so much for coming back to say you loved the mug muffin!
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!
That sounds delicious with the strawberry. I will have to try that next. Thank you so much!
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!
LOL, that is an excuse to make it again soon :-).
Hi Sandi can these blueberry mug muffins be put in the freezer. Would love to put some things in the freezer for future snacks ty.
That is a good question. I haven’t tested it, but I think it would be way easier to make a batch of muffins and freeze them. I freeze my baked muffins all of the time. Here is a great recipe: https://www.fearlessdining.com/best-gluten-free-muffins/
I just finished eating this and it was delicious! My daughter loved it too! I made it exactly as stated except I used half the sugar. Next time I’ll try honey or maple syrup to make this a little healthier. Thank you for sharing!
I am so glad you loved this muffin recipe. I love the idea of halving the sugar!
This was a quick tasty muffin. I had to cook mine for a full 2 minutes, but my microwave isn’t working the best right now. Will be a nice quick recipe for work mornings.
I am glad you loved it. I find the cook time really varies by the depth and size of the mug used.
What a lovely treat. One was just enough for 2 of us to share in the afternoon. I’m definitely putting this in my special GF recipe box.
I am so glad you loved this mug muffin recipe. Thank you so much, Jan.
Great mug cake! It’s not too wet or dry! It just perfection!
I am so glad you enjoyed it. Thank you so much for coming back to let me and others know!
First time making this today and it won’t be my last. It turned out absolutely delicious! Thinking I could substitute dried cranberries, fresh or frozen cherries, etc., to this recipe? I’m thinking it could be just as good. Also wondering if maple syrup or honey could be used instead of sugar. By the way I used organic coconut sugar. I love this recipe!
I am so glad you loved the mug muffin! It is one of my favorites, and you can use any fruit! As for maple syrup or honey, I haven’t tested liquid sweeteners like this. If you do try them, please come back and let me know how they work.
My grain allergies have gone from producing upper respiratory symptoms all my life to causing an anaphylactic reaction now. So, I am trying to navigate this grain free life. A mug recipe has never seemed like something I needed, but with my recently emptied nest, I decided it would be convenient, so I tried this. After lots of fails with gluten free flour recipes, I am impressed. I also tried with chocolate chips. Loved both and my grandkids even lived them.
I am so glad you love the recipe, Julie. I love making these, and it is fun because everyone can pick what fruit they want.
I tried this with blueberries and it was amazing. I made it a second time with cinnamon and peaches omg sooo good.
I am so glad you love the recipe. Peaches and cinnamon sounds amazing too!
This looks so attractive~ I’m in disbelief that it will come out of the mug. We really don’t need to prep the mug? My other attempts were stuck tight. Definitely going to make this, whether or not it comes out.
The secret to get them to come out easily is to dump it while it is still warm. It should come out easily.
Your recipe is so delicious! It came right out of the mug & was so yummy with the blueberries. I’ll definitely be making this often!
I am so glad you loved the mug muffin Barbara. I am pretty addicted to them!
And, yes!! It slipped right out. It was a bit doughy when we tried to eat it hot, but when we waited 5 min. it was completely done and still delightfully warm. Thanks for a great recipe.
I made this today used fresh raspberries omg this was super delicious! Is it 1 serving or 2 servings? It says on top of the recipe is 1 serving then down where recipe is days 2 servings. Just trying to keep my calories in check. I ate the whole thing. I will be making it again. I sent you a few messages on messenger’s.
I am so glad you loved the recipe, Carol!! It is a very big muffin so technically it is 2 servings. My husband and I usually split it.
Can you use frozen blueberries?
Hi Nancy, You can use frozen blueberries. I recommend thawing them and draining the extra liquid off first.