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

Equipment:

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.


Nutrition Information:

Quickview
140k Calories
3g Protein
5g Total Fat
19g Carbs
2% Health Score
Limit These
Calories
140k
7%

Fat
5g
9%

  Saturated Fat
4g
26%

Carbohydrates
19g
6%

  Sugar
5g
7%

Cholesterol
28mg
10%

Sodium
214mg
9%

Get Enough Of These
Protein
3g
6%

Manganese
0.31mg
15%

Vitamin B2
0.22mg
13%

Selenium
8µg
12%

Phosphorus
112mg
11%

Vitamin B1
0.14mg
9%

Folate
33µg
8%

Calcium
73mg
7%

Iron
0.98mg
5%

Vitamin B3
1mg
5%

Potassium
170mg
5%

Vitamin K
3µg
3%

Fiber
0.74g
3%

Vitamin B5
0.25mg
2%

Vitamin E
0.34mg
2%

Zinc
0.33mg
2%

Vitamin D
0.32µg
2%

Vitamin B12
0.13µg
2%

Magnesium
8mg
2%

Copper
0.04mg
2%

Vitamin B6
0.03mg
2%

Vitamin C
1mg
1%

Vitamin A
68IU
1%

covered percent of daily need
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