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In recent years, mini pancake muffins have taken the breakfast world by storm, captivating the hearts and taste buds of many. These delightful treats combine the fluffy goodness of pancakes with the convenience of muffins, making them an ideal choice for busy mornings, brunch gatherings, or even as a sweet snack throughout the day. The versatility of mini pancake muffins allows them to be tailored to suit any palate—whether you prefer chocolate chips, fruits, or nuts, the options are virtually endless.

Mini Blueberry Pancake Muffins

Discover the joy of Blueberry Bliss Mini Pancake Muffins, a delightful fusion of fluffy pancakes and convenient muffins! Perfect for busy mornings or brunch get-togethers, these treats are bursting with fresh blueberries that add a fruity twist to your breakfast. Easy to customize with various ingredients, they make for a fun and tasty snack that the whole family will enjoy. Whether served warm or at room temperature, these muffins are a must-try!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1 cup buttermilk (or milk with 1 tablespoon of vinegar added)

2 tablespoons melted butter

1 teaspoon vanilla extract

1 cup fresh blueberries (or frozen, if preferred)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line with mini muffin liners.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until fully combined.

      Mix Wet Ingredients: In a separate bowl, beat the egg and then add in the buttermilk, melted butter, and vanilla extract. Mix until all wet ingredients are combined.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; some lumps are perfectly fine.

          Add Blueberries: Gently fold in the fresh blueberries to the batter, ensuring they're evenly distributed without breaking them apart.

            Fill Muffin Tin: Using a mini ice cream scoop or tablespoon, fill each muffin cup about three-quarters full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

                Cool & Serve: Allow the muffins to cool in the tin for about 5 minutes, then carefully remove them and transfer to a wire rack to cool further. Serve warm or at room temperature. Enjoy with maple syrup or a dusting of powdered sugar if desired!

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 24 mini muffins