Baked Banana Blueberry Pancake Muffins
Start your day off right with these fluffy pancake breakfast muffins, ideal for busy mornings and fussy kids! Packed with ripe bananas and juicy blueberries, these portable treats provide the perfect balance of sweetness and fluffiness. Ready in under 30 minutes, they’re easy to make and even easier to enjoy on the go. Say goodbye to breakfast battles and hello to happy mornings!
ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
steps
- 1.
Preheat your oven to 350°F (175°C) and prepare a muffin tin with non-stick spray or liners.
- 2.
In a large bowl, whisk together the flour, baking powder, salt, and sugar until combined.
- 3.
In a separate bowl, mix the milk, egg, melted butter, vanilla extract, and mashed banana until smooth.
- 4.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined; do not overmix.
- 5.
Fold in the blueberries carefully, ensuring even distribution without breaking them.
- 6.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- 8.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 9.
Serve warm or at room temperature, and enjoy these tasty muffins for breakfast anytime!