Blueberry Corn Muffin Mug Cakes are a perfect summer breakfast that takes less than 5 minutes to prep and cook!
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It all started in Walmart, at 2 am. Where all good stories start, right? I was shopping with my friends Shaindy and Miriam, and naturally, we found ourselves in the baking aisle. (Shocking, right?) Turns out that nowadays, they don’t just make full size cake mixes, but they also make single serve cake mix, meant to be made in a mug. Obviously we bought a bunch of them. Obviously.
The only flavor that was pareve was blueberry muffin, so that’s what I bought. I exercised self control, and waited until the next day to try it. The packaged mug cake was good, but as I was eating it, I kept thinking that it would be so much better if it were homemade. No chemical flavor, and instead of tiny flecks of dehydrated blueberries, I could have whole berries, bursting in my mouth.
So I got to work and made my own. And it was every bit as good as I had hoped it would be! I added cornmeal, because corn muffins > regular muffins (simple math). I know mug cakes aren’t a new concept at all, but I never realized how perfect they are for summer – when it’s too hot to turn on your oven and bake! My new summer breakfast takes just one minute to prepare, and another two to cook. How can you top that?
I’m kind of obsessed with this blueberry corn muffin mug cake. I know you will be too!
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- 3 Tablespoons flour
- 2 Tablespoons yellow cornmeal
- 2 Tablespoons sugar
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- pinch salt
- ¼ cup milk or soy milk
- 2 Tablespoons oil
- ¼ teaspoon vanilla extract
- 2-3 Tablespoons blueberries
- Combine flour, cornmeal, sugar, baking powder, cinnamon and salt in a 12-14 ounce mug. Stir with a fork to combine.
- Add milk, oil and vanilla. Stir until batter is smooth and no lumps remain. Stir in blueberries.
- Cook in microwave for 1½ - 2½ minutes, depending on the wattage of your microwave, until the top is set and doesn't appear liquidy. A higher watt, more powerful microwave will only need about 90 seconds, whereas a less powerful, low wattage microwave will need 2 minutes, or even 2½ minutes.
- Let cool for about a minute, then enjoy hot.
- Since you'll probably be making this all the time, you can prepare little bags with all of your dried ingredients, then when you're ready to make your mug cake, just add the wet ingredients, mix and cook.
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Thanks for visiting! Enjoy the mug cake! -Miriam
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Totally love this recipe!!
but what can I use instead of yellow cornmeal?? I cant get it.
Thanks.
You can use extra flour instead, but it won’t be quite the same.
Will frozen blueberries work well?
sure. it might color the cake a bit.
Made this tonight and it’s SO GOOD!! definitely gonna make this every time I need a treat 🙂
This was SO YUMMY! I especially love the texture the cornmeal gives it. I was thinking I should have this often, until I did a quick caloric estimation: over 500?! Of course I will use sugar substitute next time, but I used the coconut oil from Costco, which is 240 calories in this little cake-can anyone recommend a different type of oil to use that has fewer calories? I’m just starting to try different mug cakes, but this is my favorite so far! I want to have this for breakfast!
Delicious! Thank you.