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Vegan Blueberry Muffin Pancakes

Stack of Vegan Blueberry Muffin Pancakes topped with fresh blueberries

I know what you’re thinking. Is that a pancake in a muffin, a muffin in a pancake? Wha-wha-whaa-what do you call that, a paffin? A muffcake?

Honestly, I don’t know what to officially call these beauties but I do know they are seriously the best pancake I’ve ever created. A fluffy, sweet vegan pancake that tastes exactly like a blueberry muffin. Not lying.

Plate of fresh blueberries and streusel topping for a delicious vegan pancake recipeThe basis of this recipe is simple. A basic vegan pancake batter with plump blueberries and a lightly toasted streusel topping. From start to finish, they take about 30 minutes, and it’ll be one of the best half-hour investments in the kitchen you’ve ever made.

Cooking Vegan Blueberry Muffin Batter

Stack of our Blueberry Muffin Pancakes recipe for a delicious vegan breakfast

When I say they taste exactly like a blueberry streusel muffin, I mean exactly. John can back me up on this one.

What’s more? He doesn’t like pancakes – as in nearly detests them – and he ate the entire stack. I gave him a sample bite, and the next thing I knew, he’d run off with them.

Stack of Blueberry Muffin Pancakes topped with vegan butter and streusel

These would make a lovely brunch or weekend breakfast item, or something special during the week to lure your kids out of bed with. In writing this post and oogling at the photos once more, I’ve decided to make them again tomorrow. Yes, muffin pancakes for breakfast on a Wednesday – sounds like a brilliant plan to me.

Grabbing a bite of Vegan Blueberry Muffin Pancakes on a fork

Bite of Vegan Blueberry Muffin Pancakes speared with a fork

Nutritionally speaking these are a bit on the indulgent side, but if you split the stack in two it’s plenty to satisfy a sweet tooth. I’ve included the nutritional estimate for the whole stack below. Do with that information (and these pancakes) what you will. I’m not judging one bit.

Plate with a stack of vegan Blueberry Muffin Pancakes with a bite removed

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Top down shot of a stack of Vegan Blueberry Muffin Pancakes with fresh blueberries
4.88 from 24 votes

Vegan Blueberry Muffin Pancakes

The fluffiest, most flavor vegan pancakes I have ever made. The best part? They taste just like a blueberry streusel muffin.
Author: Minimalist Baker
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 1 (generous serving)
Category: Breakfast
Cuisine: Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? 1-2 Days

Ingredients

US Customary - Metric

PANCAKES

  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written // or chicken egg if not vegan)
  • 1 Tbsp Earth Balance, melted (or other non-dairy butter)
  • 1/2 cup unsweetened almond milk
  • 1 Tbsp agave nectar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup whole-wheat pastry flour OR unbleached all-purpose
  • 1/4 cup blueberries (fresh or frozen // slightly thaw frozen berries in the microwave)

STREUSEL

  • 2 Tbsp raw sugar
  • 2 1/2 Tbsp unbleached all-purpose flour
  • 1 Tbsp Earth Balance

Instructions

  1. Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a small mixing bowl and then cutting in Earth Balance until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.

  2. Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stovetop. You want the surface to be hot but not screaming hot - oil shouldn't smoke when it makes contact with the surface. Catch my drift?

  3. To the same large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until well combined.
  4. Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes.
  5. Lightly grease your griddle and pour 1/4 cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side and then top with Earth Balance, an additional sprinkle of streusel and a drizzle of maple syrup.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 1 generous serving)

  • Calories: 545
  • Fat: 21g
  • Carbohydrates: 76g
  • Fiber: 6.6g
  • Sugar: 17g
  • Protein: 10g
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77 Comments 30 minutes or less, Breakfast, Dairy-Free, Egg-Free, Holiday, Nut-Free, One Bowl, Soy-Free, Summer, Sweet (dessert), Vegan

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All commentsI made thisQuestions
  1. Avatar for AmandaAmanda says

    July 27, 2019 at 8:12 am

    Omg these are vegan no way made them with the the exception of a powder egg supplement and off the charts delish oh also fried mine with vegan butter as well.

    Reply
  2. Avatar for MikroMikro says

    April 23, 2019 at 12:21 pm

    Everyone loves these pancakes! Vegan or non-vegan – makes no difference. I triple the recipe for family brunch and they are always the first thing gone. I make it exactly according to the recipe. I’ve given the recipe out to several people. Enjoy!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 24, 2019 at 9:16 am

      So glad to hear it! Thanks for sharing, Mikro!

      Reply
  3. Avatar for Julia WaltonJulia Walton says

    January 19, 2019 at 5:54 pm

    These pancakes are HEAVENLY!!!!!!!!
    My friend and I made these with gluten free flour mix and they turned out amazing!!!! We made a double batch and not a single pancake remained by the end of it.

    Reply
  4. Avatar for ShayShay says

    July 30, 2018 at 8:34 am

    These are my new go-to pancake. The texture is soft and moist and the flavor is not too sweet. I like to modify the recipe just a little bit. I add 1/4 tsp almond extract instead of vanilla and double the blueberries. Sometimes I skip the strudel if its a hot day and I don’t want the oven on. And they are delicious with our without it. Thanks for sharing.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 30, 2018 at 3:03 pm

      We are so glad you enjoyed these pancakes, Shay!

      Reply
  5. Avatar for AnaAna says

    July 3, 2018 at 9:48 am

    This recipe is so quick and effortless, and it’s a nice twist on traditional blueberry pancakes. I’ve made this three or four times already, the only change I make is I add some extra blueberries into the batter.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 3, 2018 at 3:10 pm

      Yay! Glad you enjoyed it, Ana!

      Reply
  6. Avatar for Ann MansonAnn Manson says

    January 19, 2018 at 8:59 am

    What do you grease the griddle with?

    Reply
  7. Avatar for Ashley SAshley S says

    January 2, 2018 at 4:03 pm

    I made this recipe for my family of 3 and everyone enjoyed it! I made this GF by substituting the 1/2 c of wheat flour for 1/2 c of bobs red mills 1:1 gluten free baking flour blend. I also used 1 chicken egg instead of the flax egg. It turned out perfectly. By far my favourite GF pancakes I’ve tried yet! Thank you

    Reply
  8. Avatar for Ashley SAshley S says

    January 2, 2018 at 3:59 pm

    This recipe turned out perfectly and everyone in my house enjoyed it! I wanted to comment as I made this recipe GF by substituting the 1/2 c of wheat flour for 1/2 c of Bob Red Mills 1:1 GF baking flour blend. I also used a chicken egg vs. a flax egg. These were by far my fave GF pancakes I have tried yet, thank you!

    Reply
  9. Avatar for BeeBee says

    December 26, 2017 at 6:41 am

    Didn’t quite love this one. Thought they weren’t fluffy enough.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 27, 2017 at 5:44 pm

      I’m sorry to hear that, Bee! Perhaps try this one for fluffier cakes next time. Happy Cooking!

      Reply
  10. Avatar for StacyStacy says

    October 6, 2017 at 2:06 am

    Do you have a gluten-free version?

    Reply
  11. Avatar for AishaAisha says

    August 24, 2017 at 6:25 pm

    Another delicious recipe! I used spelt flour, rice malt syrup, organic butter, chicken egg and rapdura sugar. Worked perfectly. Thanks!

    Reply
  12. Avatar for SharonSharon says

    July 22, 2017 at 4:08 pm

    I am interested in making this recipe, but I have a quick question. Where it says “To the same large mixing bowl add flaxseed and water and let set for a minute or two,” is ir referring to the flaxseed egg and how much water do you add? I didn’t see that listed in the ingredients.

    Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 23, 2017 at 5:47 am

      This should help! 2.5 tbsp of water with 1 tbsp flax seed

      Reply
  13. Avatar for CallieCallie says

    July 13, 2017 at 6:52 am

    I love these pancakes! I didn’t even make the topping, just topped it with some good ol’ honey

    Reply
  14. Avatar for ChinaChina says

    October 28, 2016 at 1:03 pm

    What would you recommend to make it gluten free? Would 1:1 GF flour work?

    Reply
    • Avatar for CallieCallie says

      July 13, 2017 at 6:54 am

      You actually do gluten free conversions by weight! So make sure the flours weigh the same amount, and you should be A-ok

      Reply
  15. Avatar for JessicaJessica says

    July 10, 2016 at 10:17 pm

    We love these in our house, best pancakes ever!! I’m making these for some friends next weekend during a trip to the coast, do you think it would be possible to make the batter ahead of time so all that needs to be done is cooking them?

    Reply
  16. Avatar for Caitlin BuckspanCaitlin Buckspan says

    July 9, 2016 at 10:16 am

    Hands down the best pancakes I’ve ever had. Made them for a 4th of July brunch topped with homemade strawberry syrup (red white and blue!). People couldn’t stop talking about them! Thanks for sharing.

    Reply
  17. Avatar for VeggieMomVeggieMom says

    June 4, 2016 at 9:59 pm

    Has anyone ever tried to freeze them for a quick breakfast for the kiddos? I wonder how they would hold up. I’m looking for a pancake and waffle recipe I can freeze so that my kiddos can throw them in the oven in the early AM before I go to work. If anyone has attempted to freeze them let me know :) Thanks!

    Reply
  18. Avatar for BeccaBecca says

    May 29, 2016 at 9:56 am

    Holy cow, these are amazing! My husband is a breakfast food (especially pancake) fiend, so I’ve been trying to branch out what we make. These are by far my favorite! I don’t love syrup or toppings much, so the streusel was the perfect sweet topping. I even omitted the sweetener from the pancakes because the topping had so much and we used sweetened almond milk. So so good. We will be making these again and again!

    Reply
  19. Avatar for BernadetteBernadette says

    May 20, 2016 at 11:11 am

    Made these today! LOVE. 3servings. Used oat flour instead of white flour, used 1 chicken egg + 2 flax eggs.

    Reply
  20. Avatar for Anna LeeAnna Lee says

    March 26, 2016 at 2:27 pm

    For some reason my tablet wouldn’t let me rate this.
    Definitely 5-star worthy!

    Reply
  21. Avatar for Anna LeeAnna Lee says

    March 26, 2016 at 6:00 am

    I just made these for breakfast. They were fantastic! I didn’t make the streusel as I was a little short on time, but they were delicious regardless! I didn’t even wait for them all to be done; I was eating them one by one as they came off the skillet. Great recipe!

    Reply
  22. Avatar for SaraSara says

    March 13, 2016 at 8:38 am

    These are not only the best pancakes I’ve ever made, they are probably the best pancakes I’ve ever eaten, vegan or not! So happy you and this recipe exist!

    Reply
  23. Avatar for DarshanaDarshana says

    March 12, 2016 at 11:26 am

    These are the best pancakes ever! I didn’t make the streusal, but didn’t miss it.

    Reply
  24. Avatar for AprilApril says

    February 6, 2016 at 8:34 am

    These were amazing. I used whole wheat flour and they were still really fluffy. Will definitely make agaim.

    Reply
  25. Avatar for Laura E.Laura E. says

    December 14, 2015 at 8:30 am

    You are the best! Our family made the switch to a full on vegan diet a few months ago and sadly to say for a while I stopped baking/making yummy tasty things like pancakes. I’ve made tons of stuff from your site and they are always the best!

    These are greatt!!! We’ve been eating a lot of the whole wheat pancakes recipe from the site but I really craved fruity pancakes so we chose this recipe. We used coconut oil instead of the butter and the wheat/oat flour mix from the whole wheat pancakes (I just love their taste!). Either way, they are delicious.

    Reply
  26. Avatar for VeroniqueVeronique says

    May 31, 2015 at 6:06 am

    I make these almost every Sunday and it never disappoints!!!! So yummy and fruity!
    I love all your recipes!! Thank you xo

    Reply
  27. Avatar for BrandiBrandi says

    November 11, 2014 at 10:08 am

    These were awesome! I was looking for a great recipe for my husband’s birthday. They were delicious and I was really happy to use the whole wheat pastry flour instead of refined white. Thanks so much!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 11, 2014 at 10:31 pm

      Great, thanks Brandi!

      Reply
  28. Avatar for EuniceEunice says

    September 9, 2014 at 7:45 pm

    AWESOME! I just baked them like cupcakes instead and I used Apple sauce instead of flaxseed. WHat can I do to make them fluffier when baking?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 10, 2014 at 4:04 pm

      You can add a bit more leavener to help them fluff up! Also, be sure not to overmix the batter and let it rest 10 minutes before cooking. Hope that helps!

      Reply
  29. Avatar for StephanieStephanie says

    June 2, 2014 at 2:18 pm

    My boyfriend and I made these for Breakfast on Saturday and smothered them in coconut whipped cream. It was amazing!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 2, 2014 at 5:12 pm

      Yay! So glad you liked them. One of my favorite pancake recipes to date!!

      Reply
  30. Avatar for ViviVivi says

    May 8, 2014 at 7:52 pm

    Hello! can coconut oil replace the butter??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 10, 2014 at 12:37 pm

      Yes!

      Reply
  31. Avatar for SamanthaSamantha says

    May 3, 2014 at 9:39 am

    Mine were a mess! They completely stuck to the pan no matter what I did! I tried reducing the heat using different things to make them not stick and all of them stuck and fell apart. I am so sad! Any suggestions??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 3, 2014 at 10:35 pm

      So odd! I haven’t had anyone face this issue. Did you make any ingredient changes? Did you butter or oil your griddle?

      Reply
    • Avatar for Josh CurtisJosh Curtis says

      July 5, 2014 at 11:22 am

      you may have an old griddle or pan. These do not work in stainless… I still oil the nonstick 12″ skillet I use to make these. It is probably the pan not the recipe, but low heat really helps as well.

      Reply
      • Avatar for SamanthaSamantha says

        July 6, 2014 at 7:27 am

        Thanx guys! I do have stainless steel which probably didn’t help but I also did not use the exact flour I thought I did until I checked after my pancake disaster! I haven’t had time to try again but can’t wait till I do!

        Reply
  32. Avatar for RobinRobin says

    February 9, 2014 at 12:20 pm

    I’ve made several recipes from your website and have never had anything but success!
    Seriously though, best vegan pancakes I’ve ever made. I make vegan pancakes for myself once every couple weeks and they’ve never come out as fluffy and wonderful as these did! I was out of blueberries (heartbreaking!) so I used chopped dark chocolate instead and applesauce in place of oil/butter. Also didn’t use any egg or replacer and they turned out excellent! Thanks :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 9, 2014 at 4:56 pm

      So great! These pancakes are some of my favorite EVER. So glad you enjoyed them, too Robin!

      Reply
  33. Avatar for GraceGrace says

    October 16, 2013 at 6:41 am

    Over here in Australia I think it might be closer to what we call a ‘Pikelet’. Thanks for the recipe.

    Reply
  34. Avatar for KristenKristen says

    July 7, 2013 at 11:08 am

    Great recipe ! I used a mix of Teff and Chickpea flour in place of the wheat flour. I also used coconut oil instead of Earth Balance and omitted the “streusel topping.” It turned out delicious. Even my meat-eating hubby enjoyed it!

    Reply
  35. Avatar for Melissa MacDonaldMelissa MacDonald says

    June 22, 2013 at 6:31 pm

    You cannot call these vegan if you are suggesting people use eggs. I am sure you are trying to do a good thing, but suggesting eggs is not cool and NOT vegan at all.

    Reply
    • Avatar for johnjohn says

      June 28, 2013 at 5:15 pm

      It’s vegan if you use a flax egg, per the recipe.

      Reply
    • Avatar for HollyHolly says

      July 21, 2013 at 7:15 pm

      The recipe clearly says use flax egg or chicken egg. In case others that are not vegan can enjoy them as we’ll if they wish to substitute the flax. Whereby also reducing question and answer time from others who wish to make them. It’s not “cool” to be condescending of others. Being vegan, if you are, I would think you appreciate the consideration of others.

      Reply
    • Avatar for DarshanaDarshana says

      March 12, 2016 at 11:29 am

      People may be transitioning to vegan. I love the vegan egg, but it was my first time using it.

      Reply
  36. Avatar for mamarabymamaraby says

    March 11, 2013 at 4:58 pm

    Just made these tonight for dinner and they were a *huge* hit with the kids. We’re not strictly veg so I made a few tiny ingredient changes. Otherwise I cut down the sweetener in the pancake recipe and made a quadruple batch. Using my scooper/muffin-thingy we ended up with 18 pancakes. These are super filing. Two was plenty for me and my three growing children ate the rest between them. I would say that a quadruple batch feeds four generously, five to six comfortably.

    So good and the streusel was a stroke of genius.

    Reply
  37. Avatar for VeggieVeggie says

    February 21, 2013 at 3:08 am

    Man, this looks amaaaazing!. Blueberry. Muffin. Pancake. Streusel! This can’t be true!

    Reply
  38. Avatar for KatyKaty says

    February 17, 2013 at 12:27 pm

    I just made these pancakes for the family and let me say, HUGE SUCCESS. This is a wonderful recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 17, 2013 at 10:07 pm

      Glad you liked!

      Reply
  39. Avatar for DaniDani says

    February 16, 2013 at 8:14 am

    I’ve been working my way through your recipes and this definitely ranks at the top as one of my favorites so far! I fed them to my husband before he left for work today and he said they were the best pancakes I’ve made to date. Your blog has inspired me to cook regularly, so thank you and please keep ’em coming! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 16, 2013 at 9:53 am

      Yay! Thanks for sharing, Dani. Those pancakes were AMAZING!

      Reply
  40. Avatar for AnnaAnna says

    February 12, 2013 at 8:41 pm

    I make these all the time now! sometimes when I get lazy and I don’t have fresh fruit I’ll put in almond extract in place of the blueberries, and completely forgo the streusel. very great and very simple.

    Reply
  41. Avatar for HannahHannah says

    February 12, 2013 at 7:13 pm

    These are so delicious! Yum

    Reply
  42. Avatar for AmyAmy says

    February 2, 2013 at 2:50 pm

    These were awesome!

    Reply
  43. Avatar for VirginiaVirginia says

    January 27, 2013 at 9:37 am

    I just made these and they are amazing! So flavorful! Best Pinterest find to date!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 27, 2013 at 4:48 pm

      Yay! Glad you liked. I’ve seriously wanted to remake them ever since sharing the recipe. So delicious!

      Reply
  44. Avatar for RheaRhea says

    January 20, 2013 at 8:52 am

    Do you have any suggestions on the types of flour to use to make this paleo diet friendly?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 20, 2013 at 11:36 pm

      Rhea, perhaps coconut flour or GF oat flour, though I haven’t tried them myself. With coconut flour I’d reduce the amount to half since it’s so absorbent.

      Reply
  45. Avatar for Moni Meals & FitnessMoni Meals & Fitness says

    January 19, 2013 at 12:59 pm

    Oh WOW! These look simply AMAZING!! I hope to try them.
    I LOVE you site and wonderful pictures too. :)

    Reply
  46. Avatar for Laura @FoodSnobSTLLaura @FoodSnobSTL says

    January 17, 2013 at 1:09 pm

    I really want to make these for my daughter! I think she will love them. Thank you!

    Reply
  47. Avatar for LauraLaura says

    January 17, 2013 at 8:15 am

    Oh my gosh, Dana. When I saw these, I knew I NEEDED to go to there. Streusel on anything = my jam. Gorg photos too, lady :)

    Reply
  48. Avatar for Caroline @ chocolate & carrotsCaroline @ chocolate & carrots says

    January 16, 2013 at 6:04 am

    Woah, woah, WOAH! You just blew my breakfast mind.

    Reply
  49. Avatar for Alina @ My Yellow UmbrellaAlina @ My Yellow Umbrella says

    January 15, 2013 at 9:37 pm

    Ooooooooh BOY…om nom nom nom. I WILL be making these as soon as J gets back in town. I would be in BIG trouble if I made them without him.

    Reply
  50. Avatar for Vicki CarrVicki Carr says

    January 15, 2013 at 3:33 pm

    what is agave nectar? And what is it’s purpose?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 15, 2013 at 3:35 pm

      Vicki, agave nectar is a natural, alternative sweetener to honey, which vegans don’t consume. (see more info here: http://en.wikipedia.org/wiki/Agave_nectar). But you can easily sub it for pure maple syrup or honey in this recipe if you’d like.

      Reply
  51. Avatar for Monique @ Ambitious KitchenMonique @ Ambitious Kitchen says

    January 15, 2013 at 11:52 am

    Gorgeous photography as always! I’m excited to try these.

    Reply
  52. Avatar for MariJeanMariJean says

    January 15, 2013 at 11:30 am

    I cannot WAIT to try these.

    MariJean
    welleatyouup.wordpress.com

    Reply
  53. Avatar for LindsayLindsay says

    January 15, 2013 at 10:56 am

    Your photos really just WOW me every time. Gorgeous and they look like the perfect weekend breakfast :)

    Reply
  54. Avatar for Jocelyn (Grandbaby Cakes)Jocelyn (Grandbaby Cakes) says

    January 15, 2013 at 10:27 am

    These are seriously genius! Genius indeed. Two amazing things that I crave on a regular basis combined to make one absolutely amazing dish!

    Reply
  55. Avatar for MeganMegan says

    January 15, 2013 at 10:00 am

    Oh man-o-man. Let’s streusel top everything! I’m crazy hungry for these AND that apple pizza. I need a streusel-y morning super soon. <3

    Reply

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