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Blueberry Pancake Mini Muffins

Jennie Duncan
The perfect simple breakfast recipe that the entire family will love. These Blueberry Pancake Mini Muffins are so simple to make and taste great!
Prep Time 10 mins
Cook Time 12 mins
cooling 2 mins
Total Time 24 mins
Course Breakfast
Cuisine American
Servings 16 mini muffins
Calories 55 kcal

Ingredients
  

  • 1 cup Flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 tablespoon Sugar
  • 1 Egg
  • 1 cup Milk
  • 1 tablespoon Butter melted
  • ¾ cup blueberries

Instructions
 

  • Preheat oven to 400 degrees F. Prepare a mini muffin tin with nonstick cooking spray or mini muffin liners.
  • Shift together flour, baking powder, baking soda, and sugar.
  • In a separate bowl beat egg then add milk and melted butter. Now mix together wet and dry ingredients.
  • Pour pancake mix into mini muffin pan. Place a few blueberries into each mini muffin.
  • Bake for 10-12 minutes. Remove from oven and allow to cool for 1-2 minutes. Serve warm with maple syrup.

Notes

  • When adding hot melted butter and cold milk can cause your butter to form back into a solid. You can avoid this by allowing the butter to cool first. 
  • For this recipe you can use fresh or frozen blueberries. Frozen is usually preferred because they don't sink in the batter or burst during baking. 

Nutrition

Serving: 2muffinsCalories: 55kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 14mgSodium: 51mgPotassium: 63mgFiber: 1gSugar: 2gVitamin A: 65IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword Blueberry Pancake Mini Muffins
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