Blueberry Pancake Muffins
Bake blueberry pancake batter in a muffin tin for a grab-and-go option on busy mornings.
Equipment
- 12-cavity Muffin Tin
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 3 tablespoon Granulated sugar
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 1½ Cup Milk
- 2 Large Eggs
- ¼ Cup Unsalted butter melted
- 2 teaspoon Vanilla extract
- 25 grams Freeze dried Blueberries
Instructions
- Preheat the oven to 375°F (190°C). Grease a standard 12-cavity muffin mold. If using silicone, place it on a metal baking sheet before filling.
- Combine the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the wet ingredients. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
- Make the batter. Pour the wet mixture into the dry ingredients and gently fold just until a few streaks of flour remain. Fold in the freeze-dried blueberries, scraping in any blueberry powder as well. Avoid overmixing; small lumps are fine.
- Fill the mold. Divide the batter evenly among the 12 cavities, filling each approximately three-quarters full. Bake promptly so the berries don’t sit absorbing moisture from the batter.
- Bake for 16–20 minutes, until the tops spring back gently when touched and a toothpick inserted into the centre comes out clean. They may remain fairly pale; avoid waiting for deeply golden tops. Silicone molds may need a few additional minutes.
- Cool and serve. Let rest in the mold for 5–10 minutes before carefully removing. Serve warm with butter and maple syrup.
Notes
- Fresh blueberries: Substitute approximately 100–125 grams (¾–1 cup) of fresh blueberries. Gently fold them into the batter before baking. The muffins may need an additional 1–3 minutes in the oven.
- Frozen blueberries: Use approximately 100–125 grams (¾–1 cup) of frozen blueberries without thawing them first. Expect the baking time to increase by approximately 3–5 minutes, depending on your oven and muffin size.
Nutrition
Calories: 162kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 45mgSodium: 238mgPotassium: 110mgFiber: 1gSugar: 6gVitamin A: 213IUVitamin C: 25mgCalcium: 86mgIron: 2mg
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