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Blueberry muffin cobbler recipe

Blueberry muffin cobbler recipe

108 ratings

If you can’t wait for dessert, try this brilliant microwave blueberry creation. It’s ready in 5 minutes and all you need is a mug. A super easy, quick and fruity mug cake recipe when you're in need of a speedy treat. See method

  • Serves 1
  • 2 mins to prepare and 3 mins to cook, plus cooling
  • 378 calories / serving
  • Healthy
  • Vegetarian


  • 85g blueberries (roughly half a mug)
  • ½ lemon, juiced
  • 1 tbsp butter or sunflower oil spread
  • 1 tbsp maple syrup or honey
  • 4 tbsp self-raising flour
  • 1 tbsp milk
  • pinch flaked almonds
  • small scoop vanilla ice cream, to serve (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 10%
  • Sugars

    12g 13%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 69.9g Protein 6.7g Fibre 5.4g


  1. Put the blueberries in a microwaveproof mug and stir in the lemon juice. In another microwave-proof mug, microwave the butter on low to melt. Mix in the syrup or honey, then the flour, until smooth. Stir in the milk.
  2. Spoon the cobbler mix on top of the berries, then scatter with the almonds. Microwave on medium for 3 mins, until puffed up. Leave to cool for 2 mins, then top with the ice cream.

Cook's tip: Cover your microwave plate with a sheet of kitchen paper to catch any spills, as the blueberries will release some juice as they cook.

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