A blueberry pancake and muffin in one.
There’s something about blueberries that kids just love. And when I’m in the mood to bake, I often go for blueberry muffins or pancakes. They’re both relatively easy, they sneak a serving of fruit into an otherwise sweet treat, and they are a surefire hit every time. Well, I figured, what if we combined those concepts?
Enter the blueberry pancake muffin. This hybrid bake came together even easier than I anticipated and was an absolute delight. The muffins taste like soft, pillowy blueberry pancakes—they’re just in muffin format, no fork and knife required. You get a tender crumb from the buttermilk and sour cream, plus pockets of juicy blueberries in every bite.
The maple glaze is the bow that neatly tops off the nod to pancakes. There’s some maple syrup in the actual muffin batter, too. I love the way the glaze clings to the cinnamon sugar crumb topping, adding a super satisfying crunch every time you sink your teeth in. Make a batch of these muffins for your next brunch spread, relaxing weekend, or for the kids, and it’ll become a favorite in your household just as it is in mine.
Secrets for perfect blueberry pancake muffins
Keep a few things in mind when making your muffins. One, be gentle when mixing. Muffins turn into hockey pucks when you overmix the batter. Stop mixing as soon as the flour has combined. Overmixing releases the bubbles and changes the texture.
Two, do not skip coating the blueberries in flour. It might not sound like it’s doing much, but it’s actually preventing them from sinking to the bottom of each cupcake and leaving you with a sticky mess in the bottom of the muffin liners.
Finally, resist the urge to overfill your muffins: three-quarters full is the perfect amount. Too much and it will spill over and not give you the nice tops that you associate with a muffin.
How do I store leftovers?
Keep the muffins in an airtight container at room temperature for up to 2 days. Be sure to store them in one layer so the glaze doesn’t stick them together. After that, move any remaining muffins to the refrigerator and eat them within another 2-3 days. For longer, freeze the muffins on a sheet pan, then place them in a freezer bag or container and eat them within 2 months.
Serving suggestions
These blueberry pancake muffins are great as the main event on a simple breakfast table. I also like to serve them with Scrambled Eggs, crispy Bacon In The Oven, and a Citrus Mint Fruit Salad so everyone can get a little taste of sweet and savory to their liking. Don’t forget a cup of strong coffee for the grown-ups!
Blueberry Pancake Muffins With Maple Glaze
Ingredients
For The Topping:
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 cup flour
- Pinch of salt
- 4 tablespoons melted butter
For The Muffins:
- 1 3/4 cups flour divided
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
- 1/2 teaspoon freshly grated nutmeg
- 1 cup blueberries
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 2 eggs
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla
- 1/2 cup buttermilk
- 1/4 cup sour cream
For The Maple Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- Splash vanilla
- Pinch of salt
Instructions
- Preheat oven to 350°F. Line two muffin pans with 18 paper liners. Set aside.
To Make The Topping:
- In a small bowl, mix together sugar, brown sugar, cinnamon, flour, and a pinch salt. Mix in melted butter until small clumps form. Set aside.
To Make The Muffins:
- Whisk together 1 1/2 cups flour, baking powder, baking soda, salt, cornstarch, and nutmeg in a medium bowl. Set aside.
- In another bowl, coat blueberries with the remaining 1/4 cup flour. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add eggs and maple syrup and mix until smooth, scraping the bowl.
- Add half of the flour mixture and mix on low until just combined. Add the buttermilk and sour cream and mix until combined. Add the remaining flour mixture and mix until no streaks remain. Take the bowl off the mixer and add the blueberries. Gently fold through.
- Divide the batter over the muffin pans. Add the topping. Bake for 20-22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the tins for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.
To Make The Maple Glaze:
- Whisk together powdered sugar, maple syrup, vanilla, and salt. If it is too thick, add a splash of water. If it is too runny, add another tablespoon of powdered sugar. Drizzle the glaze over cooled muffins.
Great recipe!
Thanks Amber ❣️