Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 400°F (200°C) and grease a 24-cup mini muffin tin with non-stick spray or melted butter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry and gently fold until just combined; do not overmix.
- Fold in the lemon zest and blueberries (optionally toss blueberries in flour first).
- Spoon batter into muffin cups, filling each about ¾ full.
- Bake for 10–14 minutes or until golden and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use raspberries, strawberries, or blackberries as a fruit substitute.
- Add a lemon glaze for extra flavor (mix powdered sugar with lemon juice).
- Substitute mini chocolate chips for blueberries for a dessert version.
- Orange zest and juice can replace lemon for a citrus variation.
- For dairy-free, use almond milk with lemon juice and vegan butter.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake bite
- Calories: 80
- Sugar: 5g
- Sodium: 75mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
