Blueberry Pancake Muffins
User Reviews
5.0
6 reviews
Excellent
Blueberry Pancake Muffins
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This cross between a blueberry pancake and a blueberry muffin is a new breakfast classic!
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Ingredients
- 1/2 cup mild vegetable oil (you can substitute unsalted butter, melted and slightly cooled)
- 1 1/4 cup granulated sugar
- 1 1/4 cups buttermilk (substitute regular milk, alternative milks, yogurt, or thinned down sour cream.)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups blueberries I use heaping cups for extra juicy muffins.
maple glaze
- 2 cups powdered sugar
- 1/2 cup maple syrup
- 3/4 tsp maple extract, I like McCormick Buy it here
Instructions
- Preheat oven to 375F and line a muffin pan with paper liners.
- In a large mixing bowl whisk together the oil (or melted butter,) sugar, buttermilk, eggs, and extract.
- In a seperate bowl whisk together the flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet, mixing until well combined, but don't over mix.
- Gently fold in the berries.
- Fill muffin cups to the top and bake for about 20-24 minutes, or until risen, golden, and a toothpick inserted in the center comes out clean. Note: the exact baking time will depend on your oven, your muffin pan, and how full you fill your muffin cups. Try not to over bake them, they'll continue to cook a bit after they come out of the oven.
- Let the muffins cool on a rack while you make your glaze. Stir the sugar, extract, and enough maple syrup to make a thick spreadable glaze. Note: if there are little lumps in your glaze let it sit for a few minutes and then stir again. They will dissolve out.
- Spread the glaze on the cooled muffins and let the glaze set up before serving.
- Blueberry pancake muffins are best enjoyed the day they are baked. The combination of the moisture in the berries with the glaze can contribute to the muffins becoming a bit soggy overnight.
Notes
- If you have the time, let your muffin batter sit on the counter after mixing, for up to an hour. This results in higher rising muffins!
Nutrition Information
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Calories
283kcal
(14%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
25mg
(8%)
Sodium
137mg
(6%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
75IU
(2%)
Vitamin C
2mg
(2%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 25mg | 8% |
| Sodium | 137mg | 6% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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