Last week, I shared these mini lasagnas that were made in a 12-cup muffin pan. The mini lasagnas tasted so good and a single serving with salad on the side was just the perfect meal for me. My family and I loved it so much, I decided to make another dish using the same idea. This time, I made mini blueberry Dutch babies, a German pancake that is normally served for breakfast. This is a perfect choice because my family love blueberries and they are bountiful at this time of the year. Just like the mini lasagnas, these babies taste so good. The taste and flavor reminds me of an egg tart but the texture is more dense and chewy. These Dutch babies were delicious and satisfying with a sprinkle of confectioner’s sugar and a drizzle of maple syrup. There were some leftovers which we had for snacks later that day. Enjoy!
Mini Blueberry Dutch Babies
- 2/3 cup blueberries fresh or frozen
- 1/3 cup sugar
- 2 eggs
- 1 cup milk
- 1 tsp vanilla
- ¾ cup all-purpose flour
- ¼ tsp baking powder
- Confectioner’s sugar for dusting
- Preheat oven to 375 degree F. Grease a 12-cup muffin tin with melted butter.
- Divide blueberries among 12 muffin cups. Set aside.
- In a bowl, combine together sugar, eggs, milk and vanilla. Mix well.
- In a separate bowl, sift together flour and baking powder.
- Add flour mixture to milk mixture. Using an electric mixer, beat until smooth.
- Divide batter among the muffin cups.
- Bake for 30-35 minutes or until lightly browned.
- Let cool in the pan. Dust with confectioner’s sugar.
- Serve and enjoy!