If you’ve ever wished for the perfect blend of pancakes and muffins, then blueberry pancake muffins are about to become your new favorite treat. These delightful muffins bring the essence of fluffy pancakes packed with juicy blueberries into a convenient, handheld form. They’re perfect for breakfast, brunch, or even a sweet snack any time of day.
Imagine biting into a warm muffin bursting with sweet blueberries that remind you of lazy weekend mornings. These blueberry pancake muffins are not just delicious; they also offer a comforting taste that fills the air with a sweet aroma as they bake. Easy to whip up, they’re a must-try for any blueberry lover.
Delicious Blueberry Pancake Muffins to Brighten Your Day
These blueberry pancake muffins are fluffy, moist, and full of flavor, made with fresh blueberries and a hint of vanilla. Each bite offers a perfect balance of sweetness and a slight tartness from the blueberries, making for a delightful treat that feels like a warm hug.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 large egg
- 1 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, if out of season)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Combine Wet Ingredients: In another bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Mix until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm and enjoy!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
- Calories: 150kcal
- Fat: 5g
- Protein: 3g
- Carbohydrates: 24g