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Blueberry Pancake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Deborah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightful Blueberry Pancake Cupcakes combine the fluffy texture of classic pancakes with the convenience and charm of cupcakes. Perfect for breakfast or brunch, these single-serving treats are bursting with fresh blueberries and lightly sweetened. Topped with syrup, they offer a delightful twist on traditional pancakes, baked to golden perfection in muffin tins.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup milk (whole or plant-based)
  • 1/4 cup vegetable oil (or melted butter)
  • 1 large egg

Add-ins

  • 1 cup fresh blueberries

Optional

  • Syrup for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cupcakes evenly.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to distribute the leavening agents evenly.
  3. Combine Wet Ingredients: In a separate bowl, mix the milk, vegetable oil (or melted butter), and egg until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined. It’s okay if there are some lumps; overmixing can toughen the cupcakes.
  5. Add Blueberries: Fold in the fresh blueberries carefully to avoid breaking them and to keep the batter light and airy.
  6. Prepare Muffin Tin: Line a muffin tin with cupcake liners and fill each about two-thirds full with the batter to allow room for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cupcakes to cool slightly before removing from the tin. Drizzle with syrup if desired and serve warm for the best flavor.

Notes

  • Use fresh blueberries rather than frozen for the best texture and flavor.
  • If you prefer, substitute the vegetable oil with melted butter for a richer taste.
  • Be careful not to overmix the batter to keep the cupcakes light and fluffy.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
  • For a vegan version, substitute the egg with a flax egg and use plant-based milk and oil.

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Find it online: https://easydinnerinminutes.com/blueberry-pancake-cupcakes-recipe/