Simple Blueberry Pancake Muffins Recipe

A brand new breakfast classic, this blueberry pancake hybrid is a cross between a blueberry muffin and a blueberry pancake.

– 1/2 cup mild vegetable oil (you can substitute unsalted butter, melted and slightly cooled) – 1 1/4 cup granulated sugar – 1 1/4 cups buttermilk (substitute regular milk, alternative milks, yogurt, or thinned down sour cream.) – 2 large eggs – 1 1/2 tsp vanilla extract – 2 1/2 cups all purpose flour – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 2 cups blueberries , I use heaping cups for extra juicy muffins. MAPLE GLAZE – 2 cups powdered sugar – 1/2 cup maple syrup – 3/4 tsp maple extract, I like McCormick, Buy it here



Preheat oven to 375F and line muffin panwith paper liners. Mix oil (or melted butter), sugar, buttermilk, eggs, and extract in a large bowl.

Step 1

Step 2

Mix flour, baking powder, soda, and salt in a separate bowl. Mix the dry ingredients into the wet until fully incorporated, but don't overmix.

Step 3

Add berries gradually. Bake muffin cups for 20–24 minutes until risen, golden, and a toothpick inserted in the center comes out clean. Bake time depends on oven, muffin pan, and filling. 

Step 4

Cooking continues after baking, so don't overbake. Make the glaze while the muffins cool on a rack. Mixing sugar, extract, and maple syrup creates a thick glaze. 

Step 5

If your glaze has lumps, let it sit for a few minutes before stirring again. They'll fade. Spread the glaze on cooled muffins and let it set before serving. 

Step 6

Blueberry pancake muffins taste best the day they're baked. Berry wetness and glaze can make muffins mushy overnight.

Also See

Guinness Bread Recipe