There’s nothing better than a warm blueberry muffin on a cold morning! Sometimes you don’t have time to make an entire batch of muffins. That’s why I love a good mug muffin! They are easy to make and it’s nice to have a simple and quick recipe for a keto blueberry muffin that doesn’t involve large amounts of specialty flours or dirty dishes.
This recipe couldn’t be simpler to make, and in less than 10 minutes. Place the almond flour, coconut flour, sweetener, baking powder, and salt in a medium-large microwave-safe mug and blend well with a fork.
Add the egg, butter, avocado oil, and vanilla and mix well. Gently stir in the blueberries.
Now use the back of a spoon to press the batter down and smooth the top. Place the batter-filled mug in the microwave and heat for 1 minute 15 seconds. The cooking time may vary depending on your microwave. If the muffin is not fully formed after 1 minute 15 seconds, continue cooking in 15-second increments.
Carefully remove the mug from the microwave—it will be hot—flip it upside down over a plate, and allow the muffin to slide out of the mug onto the plate. Place the muffin on its side and slice in half. Enjoy this keto blueberry muffin warm and topped with or without butter. Yum!
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- 🔪 Prep 5 mins
- 🔥 Cook 1 min
- ⏱ Total 6 mins
- 🍽 Yield 1
Ingredients
Instructions
5 steps- Place the almond flour, coconut flour, sweetener, baking powder, and salt in a medium-large microwave-safe mug and blend with a fork.
- Add the egg, butter, avocado oil, and vanilla; mix well.
- Gently stir in the blueberries. Use the back of a spoon to press the batter down and smooth the top.
- Place the batter-filled mug in the microwave and heat for 1 minute 15 seconds. (The cooking time may vary depending on your microwave. If the muffin is not fully formed after 1 minute 15 seconds, continue cooking in 15-second increments.) Carefully remove the mug from the microwave—it will be hot—flip it upside down over a plate, and allow the muffin to slide out of the mug onto the plate. Place the muffin on its side and slice in half.
- Spread with butter, if desired, and enjoy!
Notes
If you have time to make an entire batch of blueberry muffins, you’ll find the recipe here. Looking for even more quick and easy breakfast ideas? These Bacon Gruyere Egg Bites are delicious and you can eat them on the go!
7 Comments
Jennifer Bumgardner
February 13, 2020 at 5:05 pmIs it possible to substitute the avocado oil for olive or coconut oil? Excited to try this recipe, but am out of avocado oil!
Suzanne
February 13, 2020 at 11:45 pmHi Jennifer, yes you can! I would use coconut oil. It will change the taste a bit, but it will still work. Enjoy!
Terry M
May 2, 2020 at 7:44 amThis is by far the best bb mug recipe I’ve tried. Perfect everytime. All of your recipes seem to work. Well done.
Jeanne G. Boin
June 12, 2020 at 3:13 pmWhat is the reason for using both coconut and almond flour? Is it possible to use just the almond flour?
Suzanne Ryan
June 12, 2020 at 3:35 pmHi Jeanne, I like to use a combination in some recipes because I think the texture is a little lighter. However, if you don’t want to use coconut flour, you can replace it with 4x as much almond flour. So, for example, this recipe calls for 1 tbsp coconut flour, so I would replace it with 1/4 of a cup (4 tbsp) of almond flour. Hopefully that helps to answer your question! Good luck and enjoy.
Kim Klein
August 6, 2021 at 10:41 amI’ve never been a hot beverage drinker, so I don’t have anything other than the normal size coffee cups that came with my dishes. But I’ve got a 20 oz. mug I use for soup. Is that too big? Or do I need a smaller size? I’m just starting my keto journey and am really looking forward to trying your recipes. Thanks!
Suzanne
August 9, 2021 at 8:15 pmI generally use a regular size coffee cup for these. A soup cup will be too big.