Blueberry Pancake Muffins
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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 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.
Serving: 1serving | Calories: 140kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 214mg | Potassium: 170mg | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 1.2mg | Calcium: 72mg | Iron: 1mg