Blueberry Pancake Muffins
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 muffins
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Course
Breakfast, Baked Goods
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Cuisine
American, International, Vegetarian
Blueberry Pancake Muffins
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Muffins that taste just like blueberry pancakes, maybe better!
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Ingredients
- For the muffins:
- 1/3 cup milk whole
- 1 egg large
- 1 egg large, yolk
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract pure
- 7 tablespoons butter melted and cooled slightly, unsalted
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup blueberries fresh or frozen
- For the maple glaze:
- 3/4 cup pure maple syrup
- 1 tablespoon lemon juice fresh
Instructions
- 1. Put a rack in the upper third of the oven and preheat the oven to 375 degrees F. Line a 12-cup standard muffin pan with paper or foil liners.
- 2. For the muffins, in a medium bowl, whisk together the milk, egg, egg yolk, maple syrup, and vanilla. Add the butter and stir well.
- 3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk mixture and stir gently. Fold in the blueberries. Divide the batter among the prepared muffin cups.
- 4. Bake until golden and a wooden pick inserted in the center of a muffin comes out clean, 18-20 minutes.
- 5. Meanwhile, for the maple glaze, in a small saucepan set over low heat, combine the maple syrup and lemon juice. Bring to a simmer and cook, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup, about 12 minutes. Remove the pan from the heat.
- 6. When the muffins are out of the oven and cool enough to handle, poke a few holes in each muffin top with a toothpick and drizzle a few spoonfuls of the glaze over each muffin. The muffins will keep for up to 2 days on the counter.
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