Mini Blueberry Pancake Muffins: Easy Back-to-School Breakfasts
These Mini Blueberry Pancake Muffins are the perfect solution for busy back-to-school mornings. They combine the delicious taste of pancakes with the convenience of muffins, making breakfast easy and fun for kids!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 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 pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.
- Scoop the batter into the prepared mini muffin pan, filling each cup about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before removing from the pan.
Notes
- For extra sweetness, you can sprinkle a little sugar on top before baking.
- These muffins freeze well, so make a double batch for quick breakfasts later!
Nutrition
- Serving Size: 2 muffins
- Calories: 110
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg