These came together so fast, turned out great, and tasted just like a blueberry pancake, so I had to share them with you ASAP! Thankfully the sun was shining and bouncing off the fresh snow just right, so I could get some pictures before I devoured them. Jade hates it when I take pictures of food instead of eating it. She must think humans are the weirdest things ever. Poor dog.

I have the mornings free this semester, which has been amazing. Whether I’m being lazy or productive, I don’t really enjoy making breakfast, and my appetite is hit-or-miss in the morning. Usually I have peanut butter and honey on an English muffin and call it good, but every now and then I make something in the evenings for breakfast throughout the week.
 I tell myself that I’m baking easy on-the-go food for my husband so he doesn’t skip breakfast, but the truth is, it’s for me. I saw these online and decided that a mini muffin pan would work just as well as a cake ball or donut hole pan. I also had some massive, delicious blueberries that needed to be devoured! These taste good plain, but I eat them with maple syrup because what’s a pancake without syrup?? Crazy. Hope you try these and enjoy them like we do!

*Makes 15 (3 muffins/serving = 5 servings per batch)

Ingredients:
1 c. flour
1 t. baking powder
2 t. sugar
2 T. butter
1 egg, beaten
1 t. vanilla
½ c. milk
Blueberries, as desired (I used about ¼ c. but they were HUGE)

Directions:
Preheat oven to 375 F. Spray mini muffin pan with nonstick spray. In a medium bowl, whisk together flour, baking powder and sugar. In a microwave-safe small bowl, melt butter in microwave. Add egg, vanilla, and milk to butter and stir. Add milk mixture to flour mixture and stir just until combined (batter will be lumpy). Fill mini muffin holes almost full and press 1-2 blueberries in each cavity, covering with batter using a spoon. Bake 12-15 minutes or until toothpick inserted in center comes out clean. Serve with syrup or powdered sugar, if desired. Store in airtight container at room temperature for up to 3 days, or freeze for up to a month.

Note: Raspberries, blackberries, chocolate chips, peanut butter, coconut flakes, ect. could all be used in place of the blueberries. Get creative! 🙂

Adapted from: CincyShopper