Blueberry Pancake Mini Muffins
A delicious twist on the classic blueberry pancake. My mini pancake muffins are soft and fluffy and perfectly sweet. Serve as an easy kid-friendly breakfast or an easy breakfast on the go.
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
Serving: 1muffin | Calories: 53kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 49mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 67IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.3mg
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