Blueberry Pancake Batter Muffins
This past weekend I had a craving for pancakes, similar to these Blueberry Pancakes from Cooking Light. I really wanted them in muffin form though to take with us for easy snacks and on the go breakfast. The result? Tasty perfection.
I made the batter as instructed on the recipe with a few minor adaptions, then I simply baked them in the oven for about 20 minutes and out came a very delicious muffin version of a pancake.
These are also fun to dip into syrup too for a less mess approach to pancake eating. For us, these were great for snacks during the summer activities and super easy for my toddler to eat too.
Time for a sweet treat for breakfast! These are perfect made with fresh blueberries too!
Enjoy!
Disclosure: I am a blog partner with Cooking Light; however, this is not a compensated post.
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Ingredients
Steps
- 1
Preheat oven to 350*.
- 2
Mix together the flour, sugar, baking powder, baking soda, and nutmeg.
- 3
Add in the creamer, butter, vanilla, and eggs. Continue mixing until the batter is formed.
- 4
Fold in the blueberries.
- 5
Add a spoonful of the batter to greased muffin tins, fill about half way full.
- 6
This batter should make a dozen muffins.
- 7
Bake for 25-30 minutes or until golden on top.
Filed under Recipes Gluten Free Breakfast Breads & Muffins
