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!
Keyword muffin, pancakes
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Dorothy Kern
1 1/2cupsall purpose flour
2/3cupbuttermilkor 2/3 cup milk + 1 teaspoon vinegar, let it sit for 5 minutes
1cupblueberriesmore 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.