If you love the fluffy, comforting taste of pancakes but want to enjoy them in a fun, portable form, this Blueberry Pancake Cupcake Recipe is an absolute must-try. These delightful little treats capture all the sweet, buttery goodness of classic blueberry pancakes baked to perfection in cupcake form. Perfect for breakfast, brunch, or even a sweet snack, they’re bursting with fresh blueberries and have that perfect soft crumb, making them as charming as they are delicious. Get ready to fall in love with a new way to enjoy a breakfast staple that’s easy to make and delightful to share.
Ingredients You’ll Need
The charm of this Blueberry Pancake Cupcake Recipe lies in its simplicity. Each ingredient plays a crucial role in delivering the perfect balance of fluffiness, sweetness, and that beautiful burst of juicy blueberries. From the all-purpose flour that gives body and structure, to the milk and oil that keep things tender and moist, every component is essential.
- All-purpose flour: Provides the structure for our cupcakes, lending a light, fluffy texture.
- Granulated sugar: Adds just the right amount of sweetness without overpowering the blueberries.
- Baking powder: The secret to fluffy cupcakes, it helps the batter rise beautifully.
- Salt: A pinch enhances all the flavors and balances the sweetness.
- Milk (whole or plant-based): Keeps the cupcakes moist and tender with its rich texture.
- Vegetable oil (or melted butter): Adds moisture and richness for a soft crumb.
- Large egg: Helps bind the ingredients together and contributes to the structure.
- Fresh blueberries: The star of the show, bursting with sweet-tart flavor in every bite.
- Syrup for drizzling (optional): For an extra touch of breakfast nostalgia on top.
How to Make Blueberry Pancake Cupcake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly and develop that lovely golden crust we all look forward to. Line a muffin tin with cupcake liners to make cleanup easy and give your cupcakes a neat, charming shape.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This creates the base of the batter where the leavening agents are evenly distributed, which is key for those perfectly fluffy cupcakes.
Step 3: Combine Wet Ingredients
In a separate bowl, blend the milk, vegetable oil (or melted butter), and egg until the mixture is smooth and unified. Combining these beforehand helps the batter come together with ease, avoiding over-mixing later on.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Don’t worry about lumps—they keep the cupcakes tender. Overmixing can make the cupcakes tough, so a few lumps are totally fine.
Step 5: Fold in Blueberries
Carefully fold in the fresh blueberries, making sure they are evenly distributed while being gentle enough to keep them from breaking apart and turning the batter purple.
Step 6: Bake to Perfection
Spoon the batter into your lined muffin tin, filling each cup about two-thirds full. Bake for 18 to 20 minutes until the cupcakes turn a lovely golden brown and a toothpick inserted into the center comes out clean. This signals a perfectly cooked, fluffy cupcake bursting with blueberry goodness.
How to Serve Blueberry Pancake Cupcake Recipe
Garnishes
Add a generous drizzle of maple syrup or honey over the cupcakes for an extra burst of sweetness that echoes traditional pancakes. A light dusting of powdered sugar or a dollop of whipped cream also makes a wonderful complement, adding a bit of visual charm and a creamy texture.
Side Dishes
Serve these cupcakes alongside a fresh fruit salad, crispy bacon, or even scrambled eggs for a wholesome and satisfying breakfast spread. The cupcakes’ sweet fruity notes pair perfectly with savory or simple sides to create a balanced breakfast experience.
Creative Ways to Present
Turn your Blueberry Pancake Cupcake Recipe into a festive treat by stacking two cupcakes with cream cheese frosting in between for a pancake cupcake sandwich. Alternatively, place them in a rustic basket lined with a pretty napkin for a brunch gathering or picnic that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping them in the refrigerator is fine but always allow them to come back to room temperature before serving so they regain their softness.
Freezing
These cupcakes freeze beautifully! Place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They’ll keep for up to three months. Just thaw at room temperature when you’re ready to enjoy a quick breakfast treat.
Reheating
Warm your frozen or refrigerated cupcakes in the microwave for about 20 seconds or in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This brings back their fresh-from-the-oven softness and enhances the blueberry aroma.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well, but be sure to thaw and drain them slightly to avoid excess moisture in the batter. Fold them in gently to prevent the batter from turning too blue.
Can I substitute the vegetable oil with butter?
Yes, melted butter is a fantastic substitute and adds a richer flavor. Just make sure it’s cooled slightly before mixing with the other wet ingredients to prevent cooking the egg.
Are these cupcakes gluten-free?
This recipe calls for all-purpose flour, which contains gluten. However, you can experiment with a gluten-free blend suitable for baking, but the texture may vary slightly.
Can I add other mix-ins besides blueberries?
Definitely! Feel free to try chocolate chips, chopped nuts, or different berries. Just keep the quantity similar so the batter doesn’t become too heavy or wet.
How do I prevent blueberries from sinking to the bottom?
Coat the blueberries lightly with a bit of flour before folding them into the batter. This helps suspend them evenly throughout the cupcake, preventing them from sinking during baking.
Final Thoughts
This Blueberry Pancake Cupcake Recipe is one of those special finds that brings joy every time you make it. Whether you’re treating yourself on a lazy weekend morning or sharing with friends and family, these cupcakes turn ordinary ingredients into an extraordinary celebration of flavors. Don’t hesitate—grab your bowl and blueberries, and enjoy this charming spin on a beloved breakfast classic!
Print
Blueberry Pancake Cupcake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Blueberry Pancake Cupcakes are a delightful twist on classic pancakes baked into convenient cupcake form. Moist, fluffy, and studded with juicy blueberries, they make a perfect breakfast or snack. Easy to prepare and bake, they also pair wonderfully with a drizzle of syrup for added sweetness.
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
Add-ins and Topping
- 1 cup fresh blueberries
- Syrup for drizzling (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cupcakes evenly.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, vegetable oil (or melted butter), and the egg until the mixture is smooth and consistent.
- Mix Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. It’s okay if the batter is a bit lumpy—overmixing can make the cupcakes tough.
- Fold in Blueberries: Carefully fold in the fresh blueberries to avoid breaking them and to distribute them evenly throughout the batter.
- 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 tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cupcakes to cool slightly before removing from the tin. Drizzle with syrup if desired for extra sweetness and enjoy warm or at room temperature.
Notes
- Using fresh blueberries prevents the batter from turning purple or blue, which can happen with frozen berries.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- You can substitute plant-based milk to make these cupcakes dairy-free.
- For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
- These cupcakes freeze well; store them in an airtight container and reheat gently before serving.
