Description
Indulge in the delightful fusion of breakfast and dessert with these blueberry pancake cupcakes. Fluffy, moist, and bursting with juicy blueberries, each bite offers a nostalgic taste of lazy Sunday mornings. Perfect for brunch gatherings or a sweet snack, these cupcakes are simple to make and sure to impress friends and family alike.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (whole or alternative)
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, eggs, melted butter, and vanilla extract until combined.
- Gradually add the wet mixture to the dry ingredients, folding gently until just mixed.
- Carefully fold in the fresh blueberries without overmixing.
- Fill muffin tins two-thirds full with batter and bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg