Blueberry Pancake Cupcakes
Fluffy blueberry pancake-inspired cupcakes perfect for breakfast, brunch, or dessert with a light crumb and juicy berries.
Equipment
- Mixing bowls
- Muffin tin
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon
- 0.5 cup granulated sugar
- 0.25 cup brown sugar packed
- 2 eggs large
- 0.75 cup milk
- 0.33 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat eggs with sugars, then whisk in milk, butter, and vanilla.
- Combine wet and dry ingredients gently. Fold in blueberries.
- Fill liners 3/4 full and bake 18–22 minutes until set.
- Cool on wire rack before frosting or serving.
Notes
Top with maple buttercream, whipped cream, or syrup for a full pancake flavor.