Blueberry Pancake Muffins
This cross between a blueberry pancake and a blueberry muffin is a new breakfast classic!
Servings: 16 muffins
Video
Equipment
- muffin pan
- parchment muffin liners
Ingredients
- 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.
maple glaze
- 2 cups powdered sugar
- 1/2 cup maple syrup
- 3/4 tsp maple extract, I like McCormick, Buy it here
Instructions
- 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.
Notes
If you have the time, let your muffin batter sit on the counter after mixing, for up to an hour. This results in higher rising muffins!
Nutrition
Calories: 283 kcal · Carbohydrates: 49 g · Protein: 4 g · Fat: 9 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.03 g · Cholesterol: 25 mg · Sodium: 137 mg · Potassium: 132 mg · Fiber: 1 g · Sugar: 32 g · Vitamin A: 75 IU · Vitamin C: 2 mg · Calcium: 57 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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