Blueberry Pancake Muffins
Blueberry Pancake Muffins requires roughly 30 minutes from start to finish. This recipe serves 12 and costs 38 cents per serving. This side dish has 141 calories, 3g of protein, and 6g of fat per serving. This recipe from Crazy for Crust requires all purpose flour, buttermilk, baking soda, and vegetable oil. This recipe is typical of Southern cuisine. 450 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 35%, this dish is not so tremendous. Try Blueberry Pancake Muffins, Mini Blueberry Walnut Pancake Muffins, and Blueberry Pancake Muffins with Cream Cheese Filling for similar recipes.
Servings: 12
Ingredients:
1 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 cup blueberries (more if desired)
2/3 cup buttermilk (or 2/3 cup milk + 1 teaspoon vinegar, let it sit for 5 minutes)
2 eggs
1/4 cup maple syrup
1/2 teaspoon salt
1/4 cup vegetable oil
Equipments:
muffin tray
oven
whisk
bowl
measuring cup
muffin liners
toothpicks
Cooking instruction summary:
Preheat oven to 350F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.Whisk flour, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, maple syrup, oil, and eggs in a large measuring cup or medium sized bowl. Stir wet ingredients into dry, and stir just until combined. Mixture will be slightly lumpy. Stir in blueberries carefully.Fill muffin cups 3/4 full (about 1/4 cup of batter per muffin liner). Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and golden. Cool slightly before serving. Serve warm or cold, plain or with butter and syrup.
Step by step:
1. Preheat oven to 350F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
2. Whisk flour, baking powder, baking soda, and salt in a large bowl.
3. Whisk buttermilk, maple syrup, oil, and eggs in a large measuring cup or medium sized bowl. Stir wet ingredients into dry, and stir just until combined.
4. Mixture will be slightly lumpy. Stir in blueberries carefully.Fill muffin cups 3/4 full (about 1/4 cup of batter per muffin liner).
5. Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and golden. Cool slightly before serving.
6. Serve warm or cold, plain or with butter and syrup.
