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Blueberry Muffin Dutch Baby.

Healthy Elizabeth
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5

Equipment

  • 12-inch cast-iron skillet or 9 x 12 baking dish
  • mixing bowl and a whisk, food processor, or blender

Ingredients
  

  • 1/4 cup salted butter
  • ½ cup fresh or frozen and thawed blueberries

For the batter

  • 6 eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 2 tbsp maple syrup
  • 1/2 tbsp lemon zest, optional
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • ⅛ tsp ground cinnamon, optional

Instructions
 

  • Preheat a 10-12-inch cast-iron skillet in the oven at 400℉.
    In a mixing bowl, food processoror blender, combine all of the ingredients for the batter: eggs, milk, flour, maple syrup, lemon zest, salt, vanilla, and cinnamon until smooth.
  • Once the oven is preheated, place the butter in the skillet until fully melted.
    Swirl the pan to make sure the bottom is coated in the melted butter.
  • Add the blueberries to the hot butter, then slowly pour the batter over the top of the berries.
    Bake for 17-22 minutes, until the Dutch baby pancake has completely puffed up and is golden brown around the edges.
    Serve immediately.