Blueberry Pancake Muffins
All the cozy flavors of blueberry pancakes baked into grab-and-go muffins. Soft, fluffy, and bursting with juicy berries.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 0.5 cup granulated sugar
- 2.25 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 1 tsp lemon zest optional
- 1 cup milk preferably whole
- 0.5 cup plain yogurt or sour cream
- 2 count eggs room temperature
- 1.5 tsp vanilla extract
- 0.33 cup unsalted butter, melted and cooled
- 1.25 cup blueberries fresh or frozen; if frozen, do not thaw
- 1 tbsp turbinado sugar for sprinkling, optional
Instructions
Preparation Steps
- Heat oven to 375°F. Line a 12-cup muffin pan and lightly grease the liners.
- Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
- In another bowl, whisk milk, yogurt, eggs, and vanilla until smooth. Slowly whisk in melted butter.
- Pour the wet mixture into the dry ingredients. Stir gently just until no dry spots remain; the batter should look a bit lumpy.
- Fold in the blueberries with a spatula, taking care not to crush them.
- Divide batter among the cups, filling each about three-quarters full. Sprinkle with turbinado sugar if using.
- Bake 16–18 minutes, until tops are golden and a toothpick comes out with just a few moist crumbs.
- Cool in the pan 5 minutes, then move muffins to a rack. Serve warm or at room temperature.
Notes
Variation: Swap 1/2 cup of the blueberries for chopped strawberries, or add a pinch of cinnamon. For extra lift, rest the batter 10 minutes before baking. Storage: Keep in an airtight container at room temperature for 2 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Blueberry Pancake Muffins flavors. All ingredient ratios and instructions are independently developed.