Blueberry Muffins in a Mug

July 11: National Blueberry Muffin Day

Oven-baked blueberry muffins are definitely much better than those microwaved in a mug! But those who are curious in the kitchen and like a quick breakfast or snack might want to try making blueberry muffins in cute coffee cups. We have found that the fruit added a much needed moistness to the somewhat dry batter. This was our one-time experiment for our blog to post on National Blueberry Muffin Day.

Recipe

(Adapted from HEB)

Ingredients

• 1 cup blueberries
• 1 egg, beaten
• ¼ cup brown sugar (we used an Imperial Sugar brand Redi-Measure pouch)
• 1/3 cup vanilla yogurt
• 1 tablespoon olive oil
• 1 cup all-purpose baking mix (we used Bisquick brand)
• 1 teaspoon ground cinnamon

Directions

Mist three large or four small microwave-safe mugs with cooking spray. Set aside. In a mixing bowl, combine the egg, brown sugar, vanilla yogurt and olive oil and blend well. Add the baking mix and ground cinnamon and stir well. Gently fold in the blueberries.

Fill the mugs halfway with the batter. Microwave each mug for 90 seconds. The batter will boil over but can be easily wiped clean. Carefully remove the hot mug from the microwave and let the contents settle and cool slightly.

Notes

• We understand if taste-testers conclude that these microwaved muffins are mediocre. Instead, try our traditional recipe for oven-baked blueberry muffins which was posted on a previous National Blueberry Muffin Day.
• Check out our chocolate mug cake blog post for National Chocolate Cake Day on January 27.