Description
Delicious blueberry pancake cupcakes that offer the comforting taste of pancakes in a convenient muffin form, perfect for busy mornings or brunch spreads.
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 1/4 cup sugar (or 2 tbsp for less sweetness)
- 1 egg
- 2 tablespoons melted butter
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a second bowl, whisk the milk, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined.
- Fold in the blueberries gently.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 15–20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
For best results, use ingredients at room temperature and avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American