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Blueberry Pancake Muffins

Recipe from Two Peas and Their Pod

Muffins that taste just like blueberry pancakes, maybe better!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 muffins

Ingredients

  • For the muffins:
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 7 tablespoons unsalted butter melted and cooled slightly
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup blueberries fresh or frozen
  • For the maple glaze:
  • 3/4 cup pure maple syrup
  • 1 tablespoon fresh lemon juice

Instructions

  • 1. Put a rack in the upper third of the oven and preheat the oven to 375 degrees F. Line a 12-cup standard muffin pan with paper or foil liners.
  • 2. For the muffins, in a medium bowl, whisk together the milk, egg, egg yolk, maple syrup, and vanilla. Add the butter and stir well.
  • 3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk mixture and stir gently. Fold in the blueberries. Divide the batter among the prepared muffin cups.
  • 4. Bake until golden and a wooden pick inserted in the center of a muffin comes out clean, 18-20 minutes.
  • 5. Meanwhile, for the maple glaze, in a small saucepan set over low heat, combine the maple syrup and lemon juice. Bring to a simmer and cook, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup, about 12 minutes. Remove the pan from the heat.
  • 6. When the muffins are out of the oven and cool enough to handle, poke a few holes in each muffin top with a toothpick and drizzle a few spoonfuls of the glaze over each muffin. The muffins will keep for up to 2 days on the counter.