thepioneerwoman
Blueberry Pancake Muffins
These fluffy blueberry pancake muffins are topped with a sweet maple glaze, making them perfect for brunch, holidays, or an easy grab-and-go breakfast or snack.
👥 12 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
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Make the muffins: Preheat the oven to 375˚F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
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Whisk together the buttermilk, granulated sugar, vegetable oil, egg and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with a rubber spatula until the batter just comes together. Fold in the blueberries.
large egg, at room temperature1
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Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and spring back when gently pressed, 25 to ⏱️ 28 minutes. Let cool ⏱️ 10 minutes in the pan, then remove to a rack to cool completely, about ⏱️ 30 minutes.
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Make the glaze: Whisk together the powdered sugar, milk, melted butter, coffee, maple flavoring and salt in a medium bowl until smooth. Spoon generously over the muffins. Let set, about ⏱️ 10 minutes.
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