I love a good breakfast, and when fresh blueberries are in season, my kitchen always smells amazing. Today, I’m sharing two fantastic blueberry recipes that are perfect for a sweet morning treat. Whether you like small, easy-to-eat bites or classic fluffy cakes, I have you covered.
These recipes are simple to make and bring so much joy to your breakfast table. Let’s make some delicious blueberry goodness together!
Jump to Recipe:
Blueberry Pancake Bites for Easy Mornings
These mini blueberry pancake bites are so much fun to make and eat. They are perfect for little hands or for sharing with friends at brunch.
Key Ingredients & Tips
- Fresh Blueberries: Always use fresh blueberries for the best burst of flavor. If you use frozen, don’t thaw them first.
- Muffin Tin Method: A mini muffin tin helps these bites get their perfect shape. Make sure to grease it very well.
What You Need
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons melted butter
- 1/2 cup fresh blueberries
- Maple syrup, for serving
⏱️ Time: 25 minutes🍽️ Yields: 24 bites
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
Step 2: Combine Batter
In a separate bowl, whisk the egg, buttermilk, and melted butter. Pour these wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
Step 3: Bake and Serve
Spoon the batter into each mini muffin cup, filling them about two-thirds full. Bake for 10-12 minutes, or until golden brown and cooked through. Let them cool a bit before serving with maple syrup.
📝 Final Note
These pancake bites are great to make ahead! You can store them in an airtight container in the fridge for up to 3 days and warm them up quickly.
Classic Fluffy Blueberry Pancakes
Sometimes you just want a stack of warm, fluffy blueberry pancakes. This recipe makes perfect golden pancakes filled with juicy blueberries.
Key Ingredients & Tips
- Don’t Overmix Batter: Stir the batter just until the ingredients are combined. Lumps are okay! Overmixing makes pancakes tough.
- Perfect Blueberries: Make sure your blueberries are dry before adding them. This helps them stay evenly spread and prevents them from sinking.
What You Need
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ¼ cups milk
- 2 tablespoons melted butter, plus more for cooking
- 1 cup fresh blueberries
- Maple syrup and extra butter, for serving
⏱️ Time: 30 minutes🍽️ Yields: 8-10 pancakes
How to Make It
Step 1: Prepare Dry Mix
In a large bowl, combine the flour, sugar, baking powder, and salt. Give it a good whisk to make sure everything is mixed well.
Step 2: Combine Wet and Dry
In a separate medium bowl, whisk the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients. Stir gently with a spoon until just combined. A few lumps are fine! Fold in the fresh blueberries.
Step 3: Cook Pancakes Perfectly
Heat a lightly buttered griddle or large non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, until bubbles appear on top and the edges look set. Flip and cook until golden brown. Serve hot with your favorite toppings.
📝 Final Note
To keep pancakes warm while you cook the rest, place them on a baking sheet in a warm oven (around 200°F/90°C).
