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Blueberry Pancake Muffins Recipe

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★★★★★

4.4 from 89 reviews

These Pancake Muffins combine the fluffy, tender texture and classic flavors of traditional pancakes into convenient, portable muffin form. Infused with buttermilk for tang and moistness, lightly sweetened with brown and granulated sugars, and studded with fresh blueberries or your favorite mix-ins, they bake up golden and delicious for a perfect breakfast or snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar, lightly packed
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt

Wet Ingredients

  • 1½ cups buttermilk, shaken
  • 2 large eggs, at room temperature
  • 4 tablespoons (½ stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup

Mix-ins

  • 1 cup fresh blueberries (or chocolate chips, diced strawberries, or chopped pecans)

Additional

  • Extra butter or nonstick spray for greasing muffin tin

Optional Toppings

  • Warm maple syrup
  • Whipped butter
  • Fresh berries or sliced bananas

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it generously with butter to ensure the muffins release easily post-baking.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and kosher salt until well combined.
  3. Combine the wet ingredients: In a separate bowl, whisk the buttermilk, room temperature eggs, melted and cooled unsalted butter, pure vanilla extract, and maple syrup until the mixture is smooth and integrated.
  4. Bring it together: Pour the wet ingredient mixture into the bowl of dry ingredients and gently fold with a rubber spatula. Mix just until combined, leaving some lumps; overmixing can make the muffins dense.
  5. Add the mix-ins: Fold in the fresh blueberries or your chosen alternatives (chocolate chips, diced strawberries, or chopped pecans) evenly throughout the batter.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising during baking.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the muffins turn lightly golden and a toothpick inserted into the center comes out clean.
  8. Cool and serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm with a drizzle of maple syrup, whipped butter, or your favorite fresh fruit toppings.

Notes

  • Use room temperature eggs and buttermilk to achieve a smooth, even batter and tender crumb.
  • Don’t skip the buttermilk; its acidity enhances flavor and keeps muffins moist.
  • Avoid overmixing the batter to prevent tough muffins; lumps are okay.
  • For extra flavor and a pleasant crunch, brush the muffin tops with melted butter and sprinkle lightly with sugar right after baking.
  • These muffins freeze beautifully. Store in an airtight container or freezer bag and reheat in a 300°F oven for 8–10 minutes to warm through.

Keywords: Pancake Muffins, Buttermilk Muffins, Blueberry Muffins, Breakfast Muffins, Easy Muffins, Muffin Recipe

Find it online: https://bakedbylisa.com/blueberry-pancake-muffins-recipe/