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Blueberry Pancake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 48 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these fluffy and moist Blueberry Pancake Cupcakes, a perfect breakfast treat or snack that combines the classic flavors of pancakes with the convenience of cupcakes. Bursting with fresh blueberries and lightly sweetened, they are easy to make and bake to golden perfection in just 30 minutes.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup milk (whole or plant-based)
  • 1/4 cup vegetable oil (or melted butter)
  • 1 large egg

Others

  • 1 cup fresh blueberries
  • Syrup for drizzling (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your cupcakes evenly.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to distribute the leavening agent evenly.
  3. Combine Wet Ingredients: In a separate bowl, blend the milk, vegetable oil (or melted butter), and egg until the mixture is smooth and consistent.
  4. Combine Wet and Dry Mixtures: Slowly add the wet ingredients into the dry ingredients bowl and stir gently. It’s important not to overmix; small lumps in the batter are okay to keep the texture light.
  5. Fold in Blueberries: Carefully fold the fresh blueberries into the batter, distributing them evenly without crushing them to maintain their shape and juiciness.
  6. Prepare Muffin Tin: Line a muffin tin with cupcake liners and fill each liner about two-thirds full with the batter to allow room for rising during baking.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean.
  8. Cool and Serve: Remove from oven and allow cupcakes to cool slightly before removing from the tin. Serve warm with syrup drizzled on top if desired for an extra touch of sweetness.

Notes

  • For a dairy-free option, substitute milk with any plant-based milk like almond or oat.
  • Using fresh blueberries prevents the batter from turning purple, but frozen blueberries can be used—just add them directly without thawing.
  • Do not overmix the batter to avoid dense cupcakes.
  • Check doneness by inserting a toothpick; if it comes out clean or with a few crumbs, the cupcakes are ready.
  • Syrup is optional and can be replaced by a dusting of powdered sugar or a dollop of yogurt.

Find it online: https://slsrecipes.com/blueberry-pancake-cupcakes-recipe/