Muffin in a Mug?!?

So, my darling daughter found this all-the-pintrest-rage recipe for making a blueberry muffin in a mug.  It sounded intriguing but then she said, "You make it in the microwave."  My initial instinct was, "Gross! No way. Not happening."  But, in the spirit of trying not to shoot down every crazy idea that my kids come up with, I said, "Sounds interesting.  Let me see the recipe." (forced smile)

It was pretty simple.  Ground flaxseed and and an egg were the base.  From what I could tell, even if it wasn't all that tasty, it should be pretty good for you.  So, I gave her the go-ahead to give it a shot.  I was shocked.  It was yummy.  Don't expect a light and flaky, white flour-based blueberry muffin.  It is definitely not that.  But it is almost like a rustic and hearty souffle - almost.  If you are looking for a relatively easy, healthful breakfast, it is pretty darn good. 

Of course, then we messed with it to fit our tastes.  Here is our favorite rendition so far. 


Chocolate-Blueberry Muffin in a Mug

1/4 cup ground flaxseed
1/4 tsp baking soda
3 tsp cocoa powder
2 Tbsp oat bran
cinnamon to taste
dash of salt

1/4 cup Tbsp water
2 Tbsp maple syrup
1 egg
a few drops of vanilla extract

approx 1 oz blueberries

Mix the dry ingredients in a mug with a fork.  (Don't use a small mug, it will overflow.  A microwave safe bowl would work just fine too.)  Add wet ingredients and wisk well.  Add fresh or frozen blueberries.  Don't stir them in just let them sit on top, they will sink some.  If you stir them in they will all sink to the bottom.  Microwave on high for 1 1/2 -2 minutes.

Top with a little sprinkle of raw sugar if desired.


Messing with this recipe (or any recipe, if you ask me) is highly encouraged.  If you want to take out the cocoa powder though, use baking powder instead of baking soda.  The soda needs the acid existing in cocoa powder to react with.

Enjoy!