Mini Berry Dutch Babies (Print Version)
# Ingredients:
→ Batter
01 -
¾ cup flour
02 -
1 cup milk
03 -
2 eggs
04 -
¼ cup sugar
05 -
1 teaspoon vanilla
06 -
¼ teaspoon baking powder
→ Berries
07 -
⅓ cup blueberries, fresh or frozen
08 -
⅓ cup strawberries, diced, fresh or frozen
→ Other
09 -
2 teaspoons unsalted butter, melted
10 -
Icing sugar, for serving, optional
11 -
Maple syrup, for serving, optional
# Instructions:
01 -
Preheat oven to 375°F with a 12-cup muffin tin inside.
02 -
Combine all batter ingredients in a blender. Blend on medium for 30 seconds until smooth, light, and airy. Alternatively, add all batter ingredients to a bowl and whisk for 2-3 minutes until light and airy.
03 -
Carefully remove the muffin tin from the oven and brush melted butter into each cup.
04 -
Pour batter into the muffin tin, filling each cup ¾ of the way full.
05 -
Top each muffin with 2-3 blueberries and 2-3 pieces of diced strawberries.
06 -
Bake in the oven for 30-35 minutes or until the Dutch babies are golden brown and puffed.
07 -
Let the Dutch babies cool in the muffin tin, then carefully remove them. Do not be alarmed if they sink while cooling; this is natural. Top with icing sugar or maple syrup, if desired, and enjoy.
# Notes:
01 -
It is normal for the Dutch babies to sink slightly after cooling.