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
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 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.
