Description
Blueberry pancake cupcakes are a delightful fusion of fluffy pancakes and sweet blueberries, perfect for breakfast or brunch. These mini treats combine the joy of pancakes with the ease of cupcakes, creating a warm, inviting aroma that fills your kitchen. Each bite bursts with juicy blueberries, making them an irresistible treat for family gatherings or lazy weekend mornings. Easy to prepare and visually appealing, these cupcakes are sure to impress without requiring much effort.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, oil, and egg until smooth. Combine with dry ingredients and stir gently; lumps are okay.
- Fold in blueberries carefully.
- Line muffin tin with cupcake liners and fill each about two-thirds full.
- Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg