Blueberry Pancake Muffins – these easy muffins are made with pancake batter. They’re great for on the go or with syrup for an easy make-ahead breakfast!
Before we talk about the fact that you can make pancakes in muffin form (OMG, right?!) I want to say thank you to everyone who read my open letter to the department stores. I got so many comments (I’m still going through them all) on the blog and on Facebook, and it even got pulled into the home page of Yahoo. This topic is so important; I dealt with it 30 years ago and women are commenting that they dealt with it even 50 years ago. Why have we put up with it so long?
Regardless of whether or not you or your child are “plus” size, you should be able to shop with the normal clothes in the regular racks. Having to go to a different section of the store or online to find cute things is ridiculous, and we need to stand up and tell the retailers this.
I ended up buying 2 dresses on JC Penny.com, 2 dresses on Amazon, and one from David’s Bridal online for Jordan. They’ll all be here next week and she can do a fashion show and pick what she likes, then I’ll spend 23 hours trying to figure out how to print return labels, re-pack boxes, and finding the local Amazon locker and UPS store. (*eyeroll*)
Anyway, thank you for your support. It means so much to me!
Now. BLUEBERRY PANCAKE MUFFINS y’all. They’re a THING.
I love pancakes, but most of the time I don’t have (1) the energy to make them in the morning, (2) the time to sit down and enjoy a plate before we have to rush out the door, or (3) the metabolism or bodily system to enjoy that much sugar first thing in the morning.
These blueberry pancake MUFFINS make it easy to enjoy pancakes in the morning, on the go, and even if you don’t love a ton of sugar. Plus, they’re lighter than regular blueberry muffins. (Literally, they aren’t as heavy or dense. And they’re probably “lighter” too, because they have less flour and sugar.)
The muffins are sweetened with a bit of maple syrup. There’s no refined sugar in these pancake muffins and the maple syrup adds a bit of sweetness to them. You can make them the night before and reheat them in the microwave, eat them cold, or freeze them for easy grab-and-go that lasts all week long.
I don’t like having too much sugar in the morning, so these blueberry pancake muffins are perfect for me. They have a hint of sweetness and the texture of a light and airy muffin, so I can check all my “want carbs” boxes. If you like more sugar, you can slather them with syrup and eat them with a fork, or let the kids dip them. They’d also be awesome with chocolate honey butter.
Pancakes and muffins for breakfast…blueberry pancake muffins are a win-win!
Blueberry Pancake Muffins
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup buttermilk or 2/3 cup milk + 1 teaspoon vinegar, let it sit for 5 minutes
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup blueberries more if desired
- Preheat oven to 350°F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
- Whisk flour, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, maple syrup, oil, and eggs in a large measuring cup or medium sized bowl. Stir wet ingredients into dry, and stir just until combined. Mixture will be slightly lumpy. Stir in blueberries carefully.
- Fill muffin cups 3/4 full (about 1/4 cup of batter per muffin liner). Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and golden. Cool slightly before serving. Serve warm or cold, plain or with butter and syrup.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 17, 2017