Blueberry muffins with a sweet maple glaze that taste just like blueberry pancakes! (You’re welcome.)
The inspiration for blueberry pancake muffins came to me the other day then I visited a popular local doughnut spot (Greenbush Bakery for Madisonians) where I discovered they make a blueberry maple doughnut that tastes exactly like blueberry pancakes. You know I had to try to recreate it but since most of us don’t fry doughnuts on a regular basis, I’m doing it with muffins. I think this concept needs to be happen a few more times…blueberry pancake scones, or blueberry pancake breakfast bars? Maybe I’ll do a baked doughnuts version. I’m obsessed with the idea.
what you’ll need to make blueberry pancake muffins
I’m using my tried and true Perfect Blueberry Muffins recipe as the base.
- mild vegetable oil (you can substitute unsalted butter, melted and slightly cooled)
- granulated sugar plus confectioner’s sugar for the glaze
- buttermilk (substitute regular milk, alternative milks, yogurt, or thinned down sour cream.)
- large eggs
- vanilla extract
- all purpose flour
- baking powder, baking soda, and salt
- maple syrup
- maple extract
- yes, you really do need this for the added boost of maple flavor. Any maple treat you’ve had at a coffee shop or bakery is always made with a good maple extract to bring out that elusive flavor. I use McCormick brand, but there are other good brands. If you can’t find it in your larger supermarket, you can always get it online, here.
method for blueberry pancake muffins
- first make blueberry muffins and let them cool.
- Stir together your maple glaze.
- Spread a thick layer of that glaze over each muffin.
- Let the glaze set up before enjoying. It will seem a bit sticky at first but will dry to a glossy sheen.
What do you think? Good idea? I’m happy with how these little blueberry pancake muffins turned out except that when you glaze a muffin in a paper wrapper the glaze gets a little messy. But that’s a small price to pay for a blueberry pancake muffinnnnnn!
Of course you won’t be serving your muffins with butter and maple syrup, but I couldn’t resist the photo 😉
more cute breakfast ideas
Blueberry Pancake Muffins
- muffin pan
- parchment muffin liners
- 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.
- 2 cups powdered sugar
- 1/2 cup maple syrup
- 3/4 tsp maple extract, I like McCormick, Buy it here
- 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.