Get ready to elevate your breakfast game with these delightful Mini Blueberry Funfetti Pancake Muffins! Bursting with juicy blueberries and colorful sprinkles, these muffins are not just a feast for the eyes but also a deliciously sweet treat that will have everyone asking for seconds. Perfect for brunch gatherings or a quick snack on the go, this recipe is a playful twist on traditional pancakes that will leave your taste buds dancing with joy. With just 25 minutes from prep to plate, you won’t want to miss out on these fluffy, flavor-packed bites that are sure to bring smiles to the whole family!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup blueberries
- 1/4 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, whisk together 1/2 cup of milk, 1/4 cup of vegetable oil, and 1 large egg until the mixture is smooth and fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Fold in 1/2 cup of blueberries and 1/4 cup of rainbow sprinkles into the batter, ensuring they are evenly distributed without breaking the blueberries.
- Using a spoon or a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve the mini blueberry funfetti pancake muffins warm or at room temperature. Enjoy them as a delightful breakfast treat or a fun snack!
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are perfectly fine; overmixing can lead to tough muffins.
- Fresh vs. Frozen Blueberries: Fresh blueberries work best for this recipe, but if you only have frozen, make sure to add them straight from the freezer to prevent them from bleeding into the batter.
- Sprinkle the Sprinkles: For an extra pop of color, sprinkle a few additional rainbow sprinkles on top of the muffins before baking. This will make them even more visually appealing!
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the suggested baking time. They’re done when they’re golden brown and a toothpick comes out clean.
- Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Reheat in the microwave for a quick breakfast!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: g
Cholesterol: 25mg
