Description
Delight in these fluffy and moist Blueberry Pancake Cupcakes, a perfect breakfast treat or brunch favorite that combines the classic flavors of pancakes with the convenience and charm of cupcakes. Packed with fresh blueberries and lightly sweetened, these baked pancake cupcakes are easy to make and perfect for serving 12.
Ingredients
Scale
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
Add-ins & Garnish
- 1 cup fresh blueberries
- Syrup for drizzling (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the pancake cupcakes evenly.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and flavors.
- Combine wet ingredients: In a separate bowl, beat together the milk, vegetable oil (or melted butter), and egg until the mixture is smooth and homogeneous.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is slightly lumpy; overmixing can make the cupcakes dense.
- Fold in blueberries: Gently fold in the fresh blueberries to prevent them from breaking and staining the batter while ensuring even distribution.
- 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.
- Bake the cupcakes: 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 comes out clean.
- Cool and serve: Allow the cupcakes to cool slightly before removing them from the tin. Drizzle with syrup if desired and serve warm for the best experience.
Notes
- Use fresh or frozen blueberries (if frozen, do not thaw to prevent batter discoloration).
- For a dairy-free version, use plant-based milk and vegetable oil.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Ensure cupcakes are baked through by checking with a toothpick.
- Serve with maple syrup or your favorite pancake topping for added sweetness.
