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
