Blueberry Pancake Cupcakes

These Blueberry Pancake Cupcakes are everything you love about blueberry pancakes but in cupcake form!

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They’re the perfect cupcake for brunch or even breakfast.

Ingredients

– Butter – Sugar – Eggs – Flour – Baking Soda – Baking Powder – Salt NO. OF SERVINGS: 30 pcs. NO. OF SERVINGS: 30 pcs. TOTAL PREP TIME: 1h12m TOTAL PREP TIME: 1h12m Get Recipe

NOTE: This recipe made 30 standard-sized cupcakes using my trusty 4-tablespoon scoop. Get Recipe

Step-by-step instructions!

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Preheat oven to 350 degrees. In a medium-sized bowl, combine dry ingredients and set aside.

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Using a large measuring cup or small bowl, whisk together the wet ingredients until combined, set aside.

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Beat butter and sugar until light and fluffy, about 2 minutes on medium-high speed.

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On low speed, add eggs and egg whites one at a time until each is fully incorporated.

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Add dry ingredients to the butter mixture in thirds, alternating with the wet.

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