Ingredients
Scale
- 1 cup Greek yogurt (plain, 2% or full fat)
- 2 large eggs
- 2 tbsp maple syrup or honey
- 1 tbsp lemon zest + 1 tbsp fresh lemon juice
- 1 cup all-purpose flour (or gluten-free 1:1 blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin.
- In a medium bowl, vigorously whisk the Greek yogurt, eggs, maple syrup, lemon juice, and lemon zest until completely smooth.
- Sift the flour, baking powder, baking soda, and salt directly into the wet mixture. Fold gently with a spatula just until combined. Do not overmix.
- Divide the batter evenly among the mini muffin cups. Drop 2–3 fresh blueberries on top of each bite.
- Bake for 12–14 minutes until the tops spring back when lightly touched.
Notes
- Use fresh or frozen blueberries. If using frozen, do not thaw them before adding to the batter.
- For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 15-20 seconds.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pancake bite (24g)
- Calories: 35 kcal
- Sugar: 1.6 g
- Sodium: 30 mg
- Fat: 0.6 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 5.8 g
- Fiber: 0.2 g
- Protein: 1.8 g
- Cholesterol: 15 mg