Sunday, March 22, 2020

Blueberry Pancake Muffins

Pancakes on the go! These blueberry pancake muffins are the portable breakfast of your dreams - they even have maple syrup without the mess!

I'm going to be super upfront with y'all and tell you that I did not anticipate liking these. I'm weird when it comes to maple syrup. I like the fake kind and I like very very little of it. I'm not 100% sure why I don't love it, but I will tell you that I will only eat it on pancakes, waffles, and french toast in just enough amount to taste but not enough to where I will have any excess on the plate. I despise the smell of maple. But some breakfast foods are not the same without it! I kept my mind slightly open and figured if I didn't care for these muffins, someone in my family would eat them. But I was pleasantly surprised when they were the perfect amount of maple flavor and tasted like a delicious blueberry pancake all in one. It was great!

What you need:
  • 1 1/2 cups all purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 cup buttermilk
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup blueberries
  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  2. In a large measuring glass, whisk together buttermilk, maple syrup, oil, and eggs.
  3. Stir wet ingredients into dry until just combined. Then stir in blueberries gently. 
  4. Divide batter between 12 paper cup-lined muffin pan about 3/4 the way full.
  5. Bake in a preheated 350 degree oven for 12 to 15 minutes or until a toothpick inserted into the center comes out mostly clean and muffins are golden.
Recipe from Crazy For Crust

Hear me out...chocolate chip cookies but make it muffins. Yes! These Chocolate Chip Cookie Muffins are where it is AT! If you loved these muffins, check out these Cornbread Muffins with Blueberries from Carlsbad Cravings that also have a little maple in them.

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