These Blueberry Pancake Muffins combine the best of both worlds: the fluffy, comforting taste of pancakes with the convenience and portability of muffins. Perfect for breakfast, a snack, or any time you crave a little something sweet, these muffins are packed with fresh blueberries and topped with a drizzle of maple syrup, bringing that delicious pancake flavor in every bite.
Why You’ll Love This Recipe
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Fluffy and Tall Muffins: These muffins rise beautifully, giving you a nice muffin top with a light and airy texture.
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Pancake Flavor: The combination of maple syrup and buttermilk brings the comforting flavor of pancakes into muffin form.
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Perfectly Balanced: Not too dense, not too light—these muffins strike the perfect balance for a satisfying bite.
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Customizable: You can easily swap out blueberries for other berries or fruits, making this a versatile recipe you’ll want to try again and again.
Ingredients
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Flour
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Baking powder
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Kosher salt
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Butter
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Buttermilk
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Maple extract
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Maple syrup
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Fresh blueberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Preheat and Prep
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Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups. This recipe will make about 8-9 muffins (feel free to double for a dozen).
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Prepare the blueberries: Gently toss the blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the muffins when baking. Set aside.
Step 2: Make the Muffin Batter
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Separate the egg: Beat the egg whites until they are slightly frothy (but don’t overbeat). Set aside.
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Mix the dry ingredients: In a large bowl, combine the flour, baking powder, and kosher salt.
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Mix the wet ingredients: In a separate bowl, beat together the egg yolk, melted butter, buttermilk, maple extract, and maple syrup until smooth.
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Combine: Add the wet ingredients into the dry ingredients and stir to combine. Be careful not to overmix—just mix until everything is incorporated.
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Fold in the egg whites: Gently fold in the beaten egg whites, being careful not to deflate them. This will help give the muffins a light texture.
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Add blueberries: Finally, gently fold the blueberries into the batter, ensuring they are evenly distributed.
Step 3: Fill and Bake
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Fill the muffin tin: Divide the batter evenly between the muffin cups. For a nice muffin top, fill the cups almost to the top.
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Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 4: Serve and Enjoy
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Cool: Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
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Serve: Drizzle with a little more maple syrup or enjoy as is. These muffins are perfect with a cup of coffee or a glass of milk.
Pancake Muffins Recipe Variations
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Other berries: Try using chopped strawberries, raspberries, or blackberries for a different twist.
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Frozen berries: You can use frozen berries if fresh ones aren’t available. Just note that frozen berries may cause the batter to turn a bit more colorful, but they’ll still taste just as delicious.
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Cheater buttermilk: Don’t have buttermilk on hand? No worries! Add 1 tablespoon of vinegar to a measuring cup, then fill with regular milk up to the ¾ cup line. Let it sit for 5 minutes before adding it to the batter.
How to Store Pancake Muffins
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On the counter: These muffins can be stored in an airtight container for 2-3 days.
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Freezing: All muffins freeze well! Simply place them in a ziplock bag or airtight container and freeze for up to 3 months. When you’re ready to enjoy, thaw them on the counter or microwave them individually for a quick snack.
FAQs
Can I make these muffins without eggs?
Yes! You can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or another egg substitute like applesauce or mashed bananas.
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk instead of buttermilk. For a similar effect, you can add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for 5 minutes to mimic buttermilk’s tanginess.
How do I keep the blueberries from sinking to the bottom?
Tossing the blueberries in a little flour before folding them into the batter helps prevent them from sinking. This is a great trick for muffins and cakes with fruits or berries.
Can I make these muffins ahead of time?
Absolutely! These muffins can be baked ahead of time and stored in an airtight container. For longer storage, freeze them and reheat as needed.
What’s the best way to serve these muffins?
These muffins are delicious on their own, but you can also serve them with a side of fresh fruit or drizzle a little maple syrup on top for extra sweetness.
Conclusion
These Pancake Muffins are a fun and delicious twist on classic pancakes, offering all the comfort of a pancake breakfast in a convenient muffin form. With the perfect rise, a hint of maple sweetness, and a burst of fresh blueberries, they make a wonderful start to your day—or a perfect snack anytime! Plus, they’re easy to make and customizable, so you can enjoy them in many different ways. Enjoy the fluffy goodness!
Print
Blueberry Pancake Muffins
- Total Time: 21 minutes
- Yield: 8 Servings
Description
If you’re a fan of pancakes and muffins, then you’re going to love these Blueberry Pancake Muffins! They’re fluffy, flavorful, and perfect for breakfast or a snack. Packed with fresh blueberries and maple flavor, they give you that comforting pancake taste in a convenient muffin form. Here’s how to make them:
Ingredients
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ cup unsalted butter, melted
¾ cup buttermilk
1 teaspoon maple extract (or vanilla extract if you prefer)
2 tablespoons maple syrup
1 large egg
1 cup fresh blueberries
Optional: Extra maple syrup and butter for serving
Notes
Pancake Muffin Variations:
Berry swaps: If you’re not a fan of blueberries, try using other fresh berries like strawberries, raspberries, or blackberries.
Frozen berries: If fresh berries aren’t available, you can use frozen berries. Just keep in mind they may slightly dye the batter.
Substitute buttermilk: If you don’t have buttermilk, you can make a cheater buttermilk: Add 1 tablespoon of vinegar to a measuring cup, then pour in milk to the ¾ cup line. Let it sit for 5 minutes before using it in the recipe.
Storage:
Room temperature: Store leftover muffins in an airtight container at room temperature for 2-3 days.
Freezing: Muffins freeze really well! Store them in a ziplock bag or airtight container in the freezer for up to 3 months. When ready to eat, let them thaw at room temperature or microwave them for a few seconds for a quick warm-up.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
