1 C. milk
1 C. flour
1/2 tsp. salt
1 tsp. vanilla
1/4 C. butter, melted
Preheat oven to 400. In a mixer, combine milk, eggs, flour, salt and vanilla until well-blended. Add butter little by little, making sure it’s not too hot (otherwise eggs will start to cook). Grease 18 muffin tin cups. Divide batter evenly among cups, filling each about halfway full. Bake for 15 minutes until golden brown and puffy.
1 12-oz bag frozen blueberries, thawed
1 C. sugar
1 C. water
In a saucepan, bring the blueberries, sugar, and water to a boil. Reduce heat and simmer 15 minutes or until sauce starts to thicken.
To assemble the blueberry german pancake muffins, first remove them from the muffin tin. Spoon the blueberry sauce in the “crater” of the muffin and sprinkle with powdered sugar.