Crazy for Crust

Blueberry Pancake Muffins

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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!

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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.

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!

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.

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!

Pancakes and muffins for breakfast…blueberry pancake muffins are a win-win!

Servings: 12 muffins

Blueberry Pancake Muffins

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
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!

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
  2. 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.
  3. 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.

Recipe Video

Course: Breakfast
Cuisine: American
Keyword: muffin, pancakes

Nutrition Information

Amount per serving (1 serving) — Calories: 140, Fat: 5g, Saturated Fat: 4g, Cholesterol: 28mg, Sodium: 214mg, Potassium: 170mg, Carbohydrates: 19g, Sugar: 5g, Protein: 3g, Vitamin A: 70%, Vitamin C: 1.2%, Calcium: 72%, Iron: 1%

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16 comments

  1. How perfect, I love that the muffins are lighter than traditional ones! And blueberries are my favourite fruits to put in my baking as well. 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  2. Talk about the ultimate breakfast – pancakes AND muffins into one easily snackable treat? Amazing. And I’m glad your last post got a lot of support. It’s something that needed to be addressed.

  3. They look perfect and I agree with you about making pancakes on all your points! They’re not worth it unless someone else is making them for me 🙂 These are perfect!

  4. I’m so sorry that you had that experience trying to find a dress! I also can’t believe that your kiddo (or anybody’s kiddo) is classified in such a manner. I I know that whatever she ends up wearing will be lovely. I’m glad that you’re there for her, to remind her of how stunning she is.

  5. my heart was breaking for you and Jordan as I read your post over the weekend. I remember years ago when one of Stella’s friends looked at the tag of her pants and read large…Stella was devastated that she wasn’t small like most of her friends, and tried to cut to cut the tags out of everything she owned. Hopefully Jordan ends up with a dress she loves and feel gorgeous in. Every little girl deserves that.
    Now these muffins, these are a no brainer…I am ALL over them

  6. Dorothy,

    This looks amazing! Genius idea!

    I also have to comment that I sincerely look forward to every blog post from you! You celebrate real life! You are such an inspiration! Honestly, your daughter sounds amazing with beauty inside and out. I know she will look amazing! More importantly, I hope she has a blast!

  7. Every time I make blueberry muffins (or pancakes) I’m always frustrated by my inability to get the blueberries allocated to each muffin fairly. There’s always one or two at the end that ends up only having a couple of berries. I wonder if instead of mixing them in, perhaps I could divide them among the cups in the pan and then put the batter on top…

  8. I like this idea! It’s funny because I use muffin mix to make waffles! But I have a question, what happens if I use milk (no vinegar added) instead of butter milk? How much will it effect the muffins?

  9. these are brilliant! Cant wait to try them. And I’m so thankful for your post about sizing and hope we can all pull together and make a difference!

  10. Just pulled these out of the oven and oh my they are tasty. My breakfast for the week. The only thing I changed was to substitute half of the APF for whole wheat pasty flour and I used organic frozen blueberries as that was all I had. Hard to find good blueberries here in NH in the winter.

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