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