Paleo / Breakfast / Recipes

Blueberry Muffin Mug Cake

I have been obsessed with mug cakes lately and blueberries are by far my favorite thing to bake with (sorry chocolate.. you’re a close second) so combining the two together was a no brainer! Truly I cannot believe this didn’t happen sooner. Better late than never, I guess! This blueberry muffin mug cake is the perfect healthy breakfast or dessert because let’s be real, muffins are good anytime of day 😉

Seriously, mug cakes are my favorite things right now because 1) they don’t take many ingredients to make (2 cups of almond flour is EXPENSIVE) so they’re more affordable. 2) They make a small batch so you don’t have tons of extra treats laying around the house/going to waste (ha- that never happens with dessert over here..) 3) They end up having such a good texture- half muffin/half cake basically.

I made this mug cake in the oven but you could definitely microwave it too if that is a better method for you. This cake takes 30 minutes to bake so you could either make it the night before or make it right when you get up and then you have some motivation while you’re getting ready!

Any muffin/dessert recipe that has blueberries in it is honestly already a decent treat in my mind. But luckily this one also has an amazing taste/texture so not only do you have the warmed blueberries, you get an amazing muffin-y taste. A win win in my book!

You can use fresh berries or frozen berries. I like to get fresh berries at the farmers market in the summer and then freeze them to last all winter long. Frozen fruits/veggies are typically a more affordable option though and just as nutritious. So you really can’t go wrong!

Other Single Servings Recipes:

Single Serving Paleo Banana Bread

Single Serving Sweet Potato Bread

French Toast For One

Other Blueberry Breakfasts:

Paleo Lemon Blueberry Donuts

Vanilla Blueberry Oatmeal Cups

Check out this delicious blueberry muffin mug cake recipe and I hope you all enjoy it! We seriously are in love over here with this magical mug cake!

Blueberry Muffin Mug Cake

This blueberry muffin mug cake is a paleo, gluten free, easy breakfast, dessert, or snack that is single serving, healthy, and tasty!


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1 egg

2 tbsp coconut flour 

1 tbsp ghee

1 tbsp vanilla protein ( I used Ancient Nutrition Vanilla Collagen)

1 tbsp maple syrup 

1/4 tsp baking soda

1/2 tsp cinnamon

1 tbsp unsweetened almond milk

2 tbsp blueberries


  1. Preheat oven to 350F
  2. In a bowl, whisk the egg then add in all of the other ingredients besides the blueberries
  3. Mix the ingredients (minus blueberries) together well (I like using my immersion blender, sooo easy) then fold in the blueberries.
  4. Coat a small ramekin with nonstick spray or rub with oil. Pour the batter in, top with a few more blueberries, add to oven, and bake for 30 minutes. That’s it!
  5. You could also try microwaving but I haven’t tested it so I don’t have exact times but I would guess 3-4 minutes.

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