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Blueberry Pancake Cupcakes

Name: Blueberry Pancake Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/3 cup granulated sugar; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup milk (whole or plant-based); 1/4 cup vegetable oil (or melted butter); 1 large egg; 1 cup fresh blueberries; Syrup for drizzling (optional)

Posted on June 28, 2025

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Blueberry pancake cupcakes are like a party for your taste buds, combining the fluffy goodness of pancakes with the delightful sweetness of a cupcake. Imagine waking up to a warm, sugary aroma filling your kitchen, and each bite bursting with juicy blueberries that make you feel like you’re indulging in dessert for breakfast. refreshing blueberry iced tea It’s the perfect treat for brunch gatherings or lazy weekend mornings when you want to impress friends or family without too much effort.

These blueberry pancake cupcakes are not just delicious; they carry the warmth of memories spent around the breakfast table, sharing laughter and stories. Picture this: a sunny Sunday morning, coffee brewing, and these little delights waiting to be devoured. delicious glazed blueberry brownies You can’t help but smile as you serve them with syrup drizzled on top. They promise an explosion of flavor that will have everyone coming back for seconds—trust me!

Why You'll Love This Recipe

These blueberry pancake cupcakes are effortlessly easy to whip up on any busy morning
They pack a delightful burst of blueberry flavor in every bite
Their lovely golden hue and fluffy texture make them visually inviting
Perfect for brunch gatherings or as a sweet surprise any day of the week

Everyone raved about these cupcakes at our last family gathering—it was hard to keep them from disappearing!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Use unbleached flour for a fluffier texture that holds everything together beautifully.
Granulated Sugar: A touch of sweetness enhances the overall flavor profile; adjust to your taste preference.
Baking Powder: Fresh baking powder ensures your cupcakes rise perfectly and turn out light and fluffy.
Salt: Just a pinch balances the sweetness and brings out all those scrumptious flavors.
Milk: Whole milk gives these cupcakes a rich creaminess; feel free to use almond or oat milk if preferred.
Vegetable Oil: This keeps your cupcakes moist and tender; melted butter works well here too!
Eggs: Eggs act as binding agents, adding richness and helping achieve that perfect fluffiness.
Fresh Blueberries: Use plump blueberries; frozen ones work too but may require gentle handling during mixing.
Syrup (optional): Drizzle over the top after baking for extra sweetness—because who could say no to more syrup?

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

First things first: preheat that oven!

Preheat Your Oven: Set it to 350°F (175°C) while you gather your ingredients—this ensures everything bakes evenly.

Mix Dry Ingredients Together: In a large bowl, combine flour, sugar, baking powder, and salt. Whisk until they’re well-blended—you want no lumps here!

Add Wet Ingredients: In another bowl, mix milk, vegetable oil, and eggs until smooth. Pour this mixture into your dry ingredients and stir gently until just combined. Don’t overmix—lumps are okay!

Fold in Blueberries: Gently fold fresh blueberries into the batter using a spatula; this keeps them intact while evenly distributing their sweetness throughout.

Scoop into Muffin Tins: Line your muffin tin with cupcake liners and fill each about two-thirds full with batter—this prevents overflow without sacrificing fluffiness.

Bake Until Golden Brown: Bake for 18-20 minutes or until tops are golden brown and a toothpick comes out clean when inserted—your kitchen should smell heavenly by now!

Serve these delightful blueberry pancake cupcakes warm or allow them to cool slightly before adding syrup on top if desired. indulgent chocolate hazelnut cookies Enjoy every flavorful bite as they melt in your mouth! unique pumpkin smores cookies.

You Must Know

These blueberry pancake cupcakes are a delightful twist on breakfast, combining fluffy pancakes and sweet blueberries
The aroma of baking cupcakes fills the kitchen with warmth, making them perfect for sharing with friends or family during brunch

Perfecting the Cooking Process

Start by mixing dry ingredients first, then add wet ingredients gradually. Pour batter into lined cupcake tins and bake at 350°F for 20-25 minutes until golden brown.

Serving and storing

Add Your Touch

Feel free to swap blueberries for other berries like raspberries or strawberries. You can also add a hint of vanilla extract or lemon zest for extra flavor.

Storing & Reheating

Store leftover blueberry pancake cupcakes in an airtight container in the fridge for up to three days. Reheat in the microwave for about 15-20 seconds before enjoying.

Chef's Helpful Tips

Use fresh blueberries for the best flavor and texture; frozen ones may make the batter too watery
Ensure you don’t overmix the batter to keep your cupcakes light and fluffy
Let them cool completely before frosting to avoid melting

Baking these blueberry pancake cupcakes reminded me of a rainy Sunday when my kids insisted on helping. Their laughter filled the kitchen as we made a mess—flour everywhere, but those cupcakes turned out delicious! For more inspiration, check out this blueberry lemon donuts recipe.

FAQs

FAQ

Can I use other fruits in blueberry pancake cupcakes?

Absolutely! Raspberries, strawberries, or even chopped bananas work beautifully.

What’s the best way to frost these cupcakes?

A simple cream cheese frosting complements blueberry flavors without overpowering them. For more inspiration, check out this lemon blueberry cream cheese bread recipe.

How do I know when they are done baking?

Insert a toothpick into the center; it should come out clean when they’re fully baked.