Blueberry Pancake Poppers

Instructions

1. 1
   Preheat oven to 375°F (190°C) and spray a 24-cup mini muffin tin with nonstick spray.
2. 2
   In a medium bowl, whisk flour, baking powder, baking soda, salt, and sugar.
3. 3
   In a large bowl, whisk egg, then blend in buttermilk, melted butter, maple syrup, and vanilla.
4. 4
   Gently fold dry ingredients into wet until just combined; do not overmix.
5. 5
   Fold in blueberries carefully, keeping them whole.
6. 6
   Spoon batter into prepared muffin cups, filling each about 3/4 full. Top with extra blueberries if desired.
7. 7
   Bake for 12–15 minutes, until golden and a toothpick inserted comes out clean.
8. 8
   Cool for a few minutes, then pop out of the pan. Serve with powdered sugar or warm maple syrup.