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Blueberry Pancake Cupcakes


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  • Author: Jennifer
  • Total Time: 35 minutes
  • Yield: Approximately 12 servings 1x

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

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix milk, eggs, melted butter, and vanilla extract until combined.
  4. Gradually add the wet mixture to the dry ingredients, folding gently until just mixed.
  5. Carefully fold in the fresh blueberries without overmixing.
  6. 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