Maple Blueberry Pancake Muffins

These Maple Blueberry Pancake Muffins are your favorite pancake breakfast served up in muffin form. They’re fluffy and loaded with blueberries and maple flavor!

When I saw their Maple Blueberry Cupcakes, I though hmmmm, wouldn’t they be delicious as a muffin for breakfast? While I’m not opposed to treating myself to a cupcake for breakfast every now and then as a special treat, I thought I’d feel better about indulging in a muffin since it’s technically a breakfast food.

I used maple syrup for these muffins, as well as some McCormick’s Maple Extract. I would not omit the maple extract. It really boosts the maple flavor of these muffins.

Step-By-Step Instructions

The first step is to grab a medium-sized bowl and whisk together your flour, baking powder and baking soda, cinnamon and salt.

The second step is to add your blueberries to a small bowl and remove two tablespoons of the flour mixture and toss the blueberries with it and then set aside.

The third step is to cream together your butter and sugar, followed by your syrup, sour cream, egg and both extracts.

The fourth step is to add a third of your dry ingredients to the wet, followed by half of the milk, then the next third of your dry ingredients, the remained of the milk and then the remainder of the dry ingredients. You’ll mix until just combined. Do not overmix.

The fifth step and final step is to fold in your blueberries with the flour until well combined. You’ll use an ice cream scoop to scoop the batter into your muffin cups and then bake the muffins at 425 degrees for the first five minutes to insure that nice domed top and then you’ll lower the heat to 350 degrees for the remaining 12-13 minutes.

These are just delicious with a hot cup of coffee or tea. They freeze beautifully and are the perfect little baking project for you and the kids!

And don’t forget, when you’re in Charleston stop in Sugar Bakeshop!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Maple Blueberry Pancake Muffins

Author: MaryAnn Dwyer

Servings: 18 muffins

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These Maple Blueberry Pancake Muffins are your favorite pancake breakfast served up in muffin form. They're fluffy and loaded with blueberries and maple flavor!

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Ingredients  

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup blueberries
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup maple syrup
• 1/4 cup sour cream
• 1 large egg, room temperature
• 1 tsp. maple extract
• 1 tsp. vanilla extract
• 3/4 cup milk
• turbinado sugar, for sprinkling on top, optional

Instructions 

• Preheat oven to 425 degrees. Place rack in center of oven. Line standard muffin pan with paper liners. Set aside.
• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Place the blueberries in a small bowl and toss with two tablespoons of the flour mixture.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the maple syrup, sour cream, egg and extracts and beat until well blended.
• Add a third of the flour mixture and mix until just combined. Mix in half of the milk followed by another third of the flour mixture, the remaining milk and then the remaining flour mixture. Do not over mix.
• Fold in the blueberries with the flour until well combined.

  Divide batter evenly into 12 muffin cups, filling each 3/4 full. Sprinkle each with some turbinado sugar. Bake at 425 degrees for 5 minutes and then turn the temperature down to 350 and continue to bake for an additional 12-13 minutes or until a tester inserted in the middle of the muffins comes out clean. Remove from the oven and let cool on wire racks. Repeat with remaining batter.

Notes

I would definitely not leave out the maple extract. As I mentioned above, I purchased McCormick's Maple Extract from my local Walmart.

The turbinado sugar sprinkled on top before you bake is for appearance purposes. It makes them look like really bakery-style muffins. It's optional.

Keyword: blueberries, Maple Syrup, muffins

Cuisine: American

Course: Breakfast, Snack