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–+ servings
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!
5 from 21 votes
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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

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.