Blueberry Pancake Mini Muffins - A delicious twist on the classic blueberry pancake. My mini pancake muffins are soft, fluffy and perfectly sweet. Serve as an easy kid-friendly breakfast or an easy breakfast on the go.
You are going to love these bite-sized breakfast treats you can easily pop into your mouth. My recipe will make about 24 mini muffins. If you are looking to meal prep for the week or want to bake extra to freeze, you can easily double the recipe.
Ingredients You Need To Make Blueberry Pancake Mini Muffins:
All-Purpose Flour - You'll need one cup of regular all-purpose flour. We like to use organic unbleached flour.
Baking Powder - Baking powder helps to assist in the rising process of the muffins and will give your muffins a nice fluffy texture.
Salt - Use your favorite cooking salt. We like to use Himalayan or sea salt.
Butter - We use salted butter in this recipe, but you may use regular unsalted butter as well.
White Sugar - Regular granulated white sugar works best in this recipe. If in a pinch, you can use brown sugar.
Egg - Use one large egg.
Milk - Use your favorite milk in this recipe although we like to use whole milk.
Yogurt - Full fat greek yogurt is highly recommended for these mini muffins. You may also use sour cream as a substitute to the yogurt.
Vanilla - Pure vanilla extract adds a delicious flavor to the mini pancake muffins. You can use your favorite or whatever you have on hand.
Blueberries - Fresh or frozen blueberries can be used in the mini muffin pancakes. You'll need about ¾ cup.
How To Make Mini Blueberry Pancake Muffins:
Preheat oven to 375 degrees.
In a large bowl, mix together all-purpose flour, salt, baking powder. Set aside.
Fit your mixer with the paddle attachment. In the bowl of your stand mixer, add softened butter and sugar and beat until fluffy. Beat in egg and vanilla extract. Mix in yogurt and milk.
Remove bowl from mixer and gently fold in flour mixture until well combined. Finally, gently fold in the blueberries.
If you are using a metal mini muffin pan, lightly oil each cup. If using a silicone mini muffin pan, you can skip oiling. Fill each muffin cup until just about full. Repeat until all batter is used up.
Bake in preheated oven for 11-13 minutes. When done, a toothpick should run through the muffin and come out mostly clean. When done, allow muffins to cool slightly before transferring to a cooling rack.
Tools You Need To Make Mini Muffins:
- Mini Muffin Pan - I used this exact silicone mini muffin pan. If using a silicone pan, you don't need to oil or line the pan. If using a metal pan, you'll need to lightly oil the pan to prevent sticking.
- Measuring Cups and Spoons - Use to properly measure all of your ingredients.
- Stand Mixer or Hand Held Mixer - To mix the muffin batter. You can also just use a bowl and fork.
- Mixing Bowls - To mix your wet and dry ingredients.
- Silicone Spatula - To fold the dry ingredients into the wet.
More Muffin Recipes:
Mini Apple Cinnamon Sugar Muffins - Delicious bite-sized applesauce muffins baked to perfection and tossed in cinnamon sugar.
Lemon Blueberry Muffins - Easy homemade light and fluffy blueberry muffins with a pop of lemon flavor.
Vanilla Chocolate Chip Muffins - Moist and delicious homemade vanilla muffins with chocolate chips.
Classic Banana Muffins - The most delicious, moist and fluffy homemade banana muffin recipe.
Blueberry Pancake Mini Muffins
Equipment
Ingredients
- 1 cup All-Purpose Flour
- 1 ¼ tsp Baking Powder
- ¼ teaspoon Salt
- ¼ cup Butter softened
- ⅓ cup White Sugar
- ¼ cup Greek Yogurt
- ⅓ cup Whole Milk or similar
- ¼ teaspoon Vanilla Extract
- ¾ cup Blueberries
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, mix together all-purpose flour, salt, baking powder. Set aside.
- Fit your mixer with the paddle attachment. In the bowl of your stand mixer, add softened butter and sugar and beat until fluffy. Beat in egg and vanilla extract. Mix in yogurt and milk.
- Remove bowl from mixer and gently fold in flour mixture until well combined. Finally, gently fold in the blueberries.
- If you are using a metal mini muffin pan, lightly oil each cup. If using a silicone mini muffin pan, you can skip oiling. Fill each muffin cup until just about full. Repeat until all batter is used up.
- Bake in preheated oven for 11-13 minutes. When done, a toothpick should run through the muffin and come out mostly clean. When done, allow muffins to cool slightly before transferring to a cooling rack.
Nutrition
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