Make a bakery style blueberry muffin in a mug or ramekin that just happens to be grain free and paleo! This single or double serve muffin is fluffy and tender, loaded with juice blueberries and easy to bake in the toaster oven or oven. Gluten free, paleo and dairy free.
If you’re craving a muffin but don’t need an entire batch, I have the perfect recipe for you today!
Sweet, tender and fluffy with plenty of juicy blueberries, you can make a legit bakery style muffin in a ramekin or mug in your toaster oven!
If you don’t have a toaster oven, a regular oven will work as well.
Oh, and of course, even though you’d never guess it by the taste, this blueberry muffin is also gluten free, grain free, dairy free and paleo friendly with no refined sugar.
Small batch paleo baking doesn’t get better than this!
What You Need to Make this Blueberry Muffin in a Mug
The ingredients are straightforward and most likely familiar to you if you’ve done a little paleo baking. Here’s everything you’ll need to prepare the muffin:
- 1 tablespoon ghee, melted, or refined coconut oil
- 2 1/2 tablespoons maple sugar, or coconut sugar
- 1 egg yolk
- 1 tablespoon almond milk
- 1/2 teaspoon pure vanilla extract
- 6 Tablespoons almond flour
- 2 tablespoons tapioca flour, or arrowroot
- 1/2 teaspoon aluminum free baking powder (or homemade*)
- 1/8 teaspoon fine sea salt
- 3 tablespoons fresh blueberries
How to Make this Single Serve Blueberry Muffin
Preheat a toaster oven or oven to 375°F and spray an 8 oz ramekin or oven safe mug lightly with cooking spray.
In a medium bowl, whisk together the ghee or oil, sugar, egg yolk, almond milk and vanilla until smooth.
Stir in the almond and tapioca flour, baking powder and salt. Stir in the blueberries, leaving out a few to add to the top of the muffin.
Transfer the batter to the prepared ramekin and sprinkle the remaining blueberries on top. Bake in the preheated toaster oven or oven for 17-19 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
Serve warm with a little extra ghee, if you want and enjoy!
Tips for Making the Best Blueberry Muffin in a Mug
While this muffin in a mug is super simple, I have a couple of tips for making it perfect.
First, make sure to spray the ramekin with avocado oil or coconut oil cooking spray.
While you might just want to dig in with a spoon (that’s okay!) you also might want to release the muffin from the ramekin to share, and cooking spray will help it slide right out.
An 8oz ramekin is the perfect size. To ensure yours is the right size, you can fill the ramekin with water and pour the water into a measuring cup to see how much it holds.
Second, don’t replace the egg yolk in this recipe! It provides some moisture and gives the muffin great texture. For egg free blueberry muffins you can try my vegan muffins here.
Third, I recommend using a toaster oven if you have one. Since we’re just using one dish, it’s the perfect size! The baking time might be slightly different if using a full size oven. Just look for signs of doneness so you don’t over bake it.
It should be golden brown on top, but the toothpick test will let you know if it’s done. Clean or a few crumbs is what you’re looking for.
I hope you’re ready for a fun treat that makes a great breakfast, snack, or dessert!
Grab your ingredients and a ramekin or mug because it’s time to bake this delicious blueberry muffin – let’s go!
Blueberry Muffin in a Mug {Paleo}
Blueberry Muffin in a Mug {Paleo}
Ingredients
- 1 tablespoon ghee melted, or refined coconut oil
- 2 1/2 tablespoons maple sugar or coconut sugar
- 1 egg yolk
- 1 tablespoon almond milk
- 1/2 teaspoon pure vanilla extract
- 6 tablespoons almond flour
- 2 tablespoons tapioca flour or arrowroot
- 1/2 teaspoon aluminum free baking powder or homemade*
- 1/8 teaspoon fine sea salt
- 3 tablespoons fresh blueberries
Instructions
-
Preheat a toaster oven or oven to 375°F and spray an 8 oz ramekin or oven safe mug lightly with cooking spray.
-
In a medium bowl, whisk together the ghee or oil, sugar, egg yolk and vanilla until smooth. Stir in the almond and tapioca flour, baking powder and salt. Stir in the blueberries, leaving out a few to add to the top of the muffin.
-
Transfer the batter to the prepared ramekin and sprinkle the remaining blueberries on top. Bake in the preheated toaster oven or oven for 17-19 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
-
Serve warm with a little extra ghee, if desired and enjoy!
Recipe Notes
*Make paleo baking powder if desired by mixing together 3 ingredients – 1/4 cup cream of tartar, 2 tablespoons baking soda and 2 tablespoons arrowroot flour. Use the amount you need for the recipe and save the rest in an airtight container at room temperature.
**Nutrition is based on the recipe making 2 servings.
Nutrition
Want More Paleo Muffin Recipes? Try One of These!
Chocolate Chip Zucchini Muffins
Double Chocolate Banana Muffins
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Delish! I used maple syrup in place of coconut or maple sugar
Hello, made this recipe last night.
When mixing it was dry, went back over the recipe to see if anything I might have left out. In the directions the almond milk was not listed. Product was good after I mixed the milk in.
i had the same thing happen to me !! make sure you put the milk in ! (pretty sure it should go in with all the other wet ingredients!
Soooo delicious! My counter oven too hot. I will have to lower degrees next time or cover with foil after a few minutes. I finished in microwave since I was anxious to eat.
Winner!
We did not have fresh blueberries so I used frozen (after leaving them out for a little bit). That did NOT work. I’ve now baked them for 21 minutes on conventional oven setting and an additional 10 on convection bake setting. They still aren’t done. They smell great though.
Try letting them sit out for a couple hours, rinsing them, and then patting them dry with a paper towel to remove some of the water content. That could be the issue; too much water content leaking into the batter.
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YUM! YUM! YUM! I love how the blueberries offset the sweetness of this muffin…Great blend. I used coconut sugar and I thought it was a little too sweet for my liking, so I think I will use maple sugar or maple syrup the next time I make these. The list of ingredients calls for almond milk, however, it is not stated in the directions. So, remember to add the almond milk when you are adding the liquids.
These were very tasty I dipped mine in honey and I’m not a fan of blueberries at all but I was able to enjoy them
Great recipe! I reduced the sugar to 2 tbsp of coconut sugar and I added a scoop of protein powder and an extra 1/4 cup of almond milk. I also had a splash of lemon extract. I used frozen wild blueberries and microwaved them for 45 seconds before rinsing them in warm water until it was no longer blue. Then I thoroughly drained them. It was delicious! I had to bake it for about 35 minutes. I would probably use just 1 tbsp of coconut sugar next time as it is still a little sweet for my liking.
Thank you again for another great recipe!
I reduced sugar by 1/2 tbs. Next time I’d only use 1 1/2tbs as it was too sweet. 19g of sugar is way too much. Aside from that it was Great!!!
Please share some recipes for creation of home food for birds. I have some baby squirrel and I want them to provide them home based food. So can you please help me in this. https://animalfunkey.com/baby-squirrel/
Will try the Blueberry Muffin recipe. Can You also share some food recipes for cats and dogs as well
Anyone try this in the microwave?
yummy