Mini Blueberry Dutch Babies
Mini blueberry Dutch babies are fluffy, sweet pancakes baked to golden perfection. Bursting with juicy blueberries and dusted with confectioner’s sugar, they’re a treat you’ll crave.
Servings 12 mini muffins
Calories 104kcal
Ingredients
- 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
Instructions
- Preheat oven to 375 degree F. Grease a 12-cup mini 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!
Notes
Recipe source: “50 Things to Make in a Muffin Pan” from the March 2106 issue of food network magazine.
Nutrition
Calories: 104kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 50mg | Fiber: 1g | Sugar: 6g