30-Minute Fluffy Blueberry Pancake Mini Muffins
- Prep
- 10 min
- Cook
- 12 min
- Yield
- 16 muffins
- Level
- medium
- Cuisine
- American
Bite-sized muffins that capture the essence of weekend pancake breakfast in portable form. Light, fluffy batter studded with juicy blueberries creates the perfect grab-and-go breakfast or snack. The pancake-inspired base means they're less sweet than traditional muffins, making them ideal for busy mornings or kids' lunchboxes. Serve warm with a drizzle of maple syrup for the complete pancake experience in mini muffin form.
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Method
9 steps- 1
Preheat oven and prepare mini muffin tin with nonstick spray or liners
- 2
Sift together flour, baking powder, baking soda, and sugar
- 3
Beat egg in separate bowl, then add milk and melted butter
- 4
Mix wet and dry ingredients together
- 5
Pour batter into mini muffin pan
- 6
Place a few blueberries into each muffin cup
- 7
Bake until done
- 8
Remove from oven and cool briefly
- 9
Serve warm with maple syrup
Tips
Don't overmix the batter to keep muffins light and fluffy
Fill muffin cups about 2/3 full to prevent overflow during baking
Fresh or frozen blueberries both work well, no need to thaw frozen ones
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Batter can be made night before and refrigerated, add blueberries before baking
Best served warm, reheat briefly in microwave if needed
Common Mistakes
Don't overfill cups to avoid overflow and uneven baking
Cool slightly before removing to prevent breaking apart
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work perfectly. Don't thaw them first as they may burst and create purple streaks in the batter.
How long do these mini muffins keep fresh?
They stay fresh at room temperature for 2 days covered, or refrigerated for up to 5 days. Freeze for longer storage.
Can I make regular-sized muffins with this recipe?
Yes, use regular muffin tin and bake for 15-18 minutes. The recipe will make about 8-10 regular muffins instead of mini ones.