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Blueberry Pancake Muffins
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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!
Course Breakfast
Cuisine American
Keyword muffin, pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 140kcal
Author Dorothy Kern
Cost $5

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

  • 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.

Video

Notes

Use any mix ins you want instead of blueberries.

Nutrition

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