Blueberry Pancake Muffins offer a quick and delicious way to enjoy pancakes on busy mornings! You can prepare a large batch in advance and have them ready for a convenient breakfast throughout the week. These muffins are lightly sweetened, made from scratch, with less flour and no refined sugar.
INGREDIENTS
- 1 ½ cups (186g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup buttermilk (or ⅔ cup milk + 1 teaspoon vinegar, let sit for 5 minutes)
- ¼ cup maple syrup
- ¼ cup vegetable oil
- 2 large eggs
- 1 cup blueberries (more if desired)
INSTRUCTIONS
- Preheat the oven to 350°F. Line a 12-cup muffin pan with liners and lightly spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl or measuring cup, whisk together the buttermilk, maple syrup, vegetable oil, and eggs.
- Gently mix the wet ingredients into the dry ingredients until just combined; the batter will be slightly lumpy. Carefully fold in the blueberries.
- Fill the muffin cups about ¾ full (around ¼ cup of batter per cup).
- Bake for 12-15 minutes, or until a toothpick inserted comes out with a few crumbs and the muffins are golden and puffy.
- Allow the muffins to cool slightly before serving. Enjoy warm or at room temperature, with butter and syrup if desired.
RECIPE NOTES
- To make your own buttermilk, combine 2/3 cup milk with 1 teaspoon vinegar and let it sit for five minutes before adding to the batter.
- Use your favorite non-dairy milk and add the same amount of vinegar for a dairy-free buttermilk substitute.
- For a sugar-free version, opt for your favorite sugar-free pancake syrup.
- Fresh blueberries are ideal, but you can use frozen ones as well. Be sure to thaw and drain them before mixing them into the batter.
- These muffins taste great at any temperature! Serve warm with a drizzle of maple syrup or dip them directly into syrup for an extra treat.
- Make a batch ahead of time and store them in the freezer for easy reheating in the microwave.
Customization:
- Feel free to swap in other mix-ins like chocolate chips for a twist on the classic pancake muffin!
Recipe Nutrition (per serving):
- Calories: 140
- Carbohydrates: 19g
- Protein: 3g
- Fat: 5g
- Saturated Fat: 4g
- Cholesterol: 28mg
- Sodium: 214mg
- Potassium: 170mg
- Sugar: 5g
- Vitamin A: 70 IU
- Vitamin C: 1.2mg
- Calcium: 72mg
- Iron: 1mg
