We are blueberry fanatics around here (this is why we joined Costco – the money we spend on fruit got to be insanity) and I love finding new ways to use them. My husband usually treats us to blueberry pancakes on Saturday morning but I found this new recipe in my Food Network magazine (use code SEEMOMCLICK to save 20%) and had to try it. I tweaked it just a bit but I definitely need to credit them for this one: Blueberry Dutch Baby Pancakes in a Muffin Tin.
If you don’t know what Dutch Baby is (and I didn’t) it’s a German pancake that’s like a sweet popover. It looks like it’s traditionally made in a cast iron skillet but I love this muffin tin variation to make it easy to serve – and eat!
If you have blueberries at home I’m betting you also have everything else you need to make these. You can mix the batter in a blender, and probably with a mixer too, but I found it a snap to make with my hand blender. I love that kitchen tool! See what you think. We LOVE them!
Blueberry Dutch Baby Pancakes in a Muffin Tin
- Cooking spray
- 1 cup fresh blueberries, rinsed
- 1 cup milk
- ¾ cup flour
- ⅓ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ teaspoon baking powder
- Confectioner's sugar for dusting
- Preheat oven to 375 degrees Fahrenheit.
- Spray 12-cup muffin tray with cooking spray. Evenly (just eyeball it) divide blueberries into each muffin cup. Set aside.
- Combine the milk, flour, sugar, eggs, vanilla, and baking powder and either mix in a blender, or put ingredients in deep bowl and use a hand blender to mix well until fully combined. (I used the hand blender. Works like a charm!)
- Pour batter evenly over the blueberries in each muffin cup.
- Bake for 28-32 minutes. They're done when the outsides start to brown and the middle no longer looks wet.