These blueberry pancake mini muffins are a fun twist on a breakfast favorite.
Servings: 24mini muffins
1 1/2cupsfresh or frozen blueberries
Preheat the oven to 350. Spray a mini muffin tin with cooking spray and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the blueberries and toss to coat them with the flour.
In a small bowl, whisk together the milk and vinegar. Let sit five minutes.
Add the eggs and oil to the milk mixture, and whisk to combine. Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop into the prepared muffin tin, filling nearly to the top.
Bake 13-15 minutes, or until the tops spring back when touched lightly and the edges are golden brown. Serve warm with maple syrup for dipping.