• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 24

Blueberry Pancake Mini Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1½ cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups fresh or frozen blueberries
  • 1 cup milk
  • ½ teaspoon white vinegar
  • 2 eggs
  • 2 tablespoons oil


Preheat the oven to 350. Spray a mini muffin tin with cooking spray and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the blueberries and toss to coat them with the flour.
In a small bowl, whisk together the milk and vinegar. Let sit five minutes.
Add the eggs and oil to the milk mixture, and whisk to combine. Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop into the prepared muffin tin, filling nearly to the top.
Bake 13-15 minutes, or until the tops spring back when touched lightly and the edges are golden brown. Serve warm with maple syrup for dipping.

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