Easy Baked Pancake Muffins Recipe

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Pineapple Blueberry Muffins have sweet blueberries and sour pineapple that have been crushed. My favorite breakfast to make ahead of time!


Health benefits

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– 2 cups (240g) all-purpose flour – 1/2 cup (100g) granulated sugar – 1/4 cup (50g) packed light brown sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, melted and cooled – 1/2 cup (118ml) milk – 2 large eggs, lightly beaten – 1 teaspoon vanilla extract – 3 ounces (85g) blueberrie – 1/4 cup + 2 tablespoons (75g) crushed pineapple, partially drained – sanding sugar, optional

Pineapple Blueberry Muffins Recipe

Preheat oven to 400°F. Line 12 regular muffin cups with paper liners or oil them. 

Step 1

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Mix flour, sugar, brown sugar, baking powder, baking soda, and salt in a large bowl. Create a central well. 

Step 2

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In a separate bowl, mix chilled butter, milk, eggs, and vanilla. To the flour well, add the butter mixture. Stir until blended or flour streaks remain. 

Step 3

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Mix in blueberries and pineapple gently. Keep some blueberries to sprinkle on top. 

Step 4

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Fill each muffin cup 3/4 filled with 3 teaspoons of dough. Sprinkle blueberries on muffins if reserved.  

Step 5

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Add a pinch or two of sanding sugar to each muffin. Bake 14–18 minutes until sides are browned and a pick inserted into the center comes out clean. 

Step 6

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The muffins should cool on a wire rack for 5-10 minutes before serving.

Step 7

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Easy Baked Pancake Muffins Recipe 

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