Mini Blueberry Pancake Muffins: Easy Back-to-School Treats
These Mini Blueberry Pancake Muffins are the perfect back-to-school breakfast treat!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, mix together the flour, baking powder, salt, and sugar.
- In another bowl, whisk the milk, egg, and melted butter.
- Combine the wet and dry ingredients, then fold in the blueberries.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 12-15 minutes or until golden brown.
- Let them cool before serving.
Notes
- For a sweeter muffin, add more sugar.
- Frozen blueberries can be used instead of fresh.
Nutrition
- Serving Size: 2 muffins
- Calories: 100
- Sugar: 5g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg