Description
Delight in these fluffy and moist Blueberry Pancake Cupcakes, a perfect twist on classic pancakes baked into convenient cupcake form. They combine the sweetness of fresh blueberries with a tender crumb, perfect for breakfast, brunch, or a light dessert. Drizzle with syrup for an extra touch of indulgence.
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
- 1 cup fresh blueberries
Optional
- Syrup for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure a hot environment for even baking of the cupcakes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agent and seasonings.
- Combine Wet Ingredients: In a separate bowl, mix the milk, vegetable oil (or melted butter), and egg until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently just until combined; it’s okay if the batter is a little lumpy, overmixing can make the cupcakes tough.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter to evenly incorporate without crushing them.
- 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.
- Bake: Bake in the preheated oven for 18-20 minutes or until the cupcakes are golden brown and a toothpick inserted in the center comes out clean.
- Serve: Remove from oven and allow to cool slightly before drizzling with syrup if desired. Serve warm for the best flavor and texture.
Notes
- Do not overmix the batter; lumps are fine and help keep the cupcakes tender.
- Fresh blueberries yield the best texture, but frozen can be used if thawed and drained.
- You can substitute plant-based milk to make this recipe dairy-free.
- For added flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the wet ingredients.
- These cupcakes are best served warm but can be stored refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
