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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!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: blueberries, Maple Syrup, muffins
Servings: 18 muffins
Calories: 164kcal
Author: MaryAnn Dwyer

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.

Nutrition

Calories: 164kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 102mg | Potassium: 123mg | Fiber: 1g | Sugar: 12g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg