Pancake Muffins
These Pancake Muffins are a breakfast game-changer! Fluffy, portable, and bursting with blueberries, they're perfect for busy mornings!
Servings: 12 servings
Ingredients
- 3 cups all-purpose flour Ensure they have a perfect texture.
- 1 tablespoon baking powder Helps muffins rise and become fluffy.
- 3 tablespoons sugar (granulated) A touch of sweetness.
- 1 teaspoon salt Enhances overall taste.
- 2 cups buttermilk Adds moisture and tang.
- 2 large eggs Provides structure and richness.
- 1 tablespoon vanilla extract Infuses a warm aroma.
- 4 tablespoons butter (unsalted, melted) Adds richness.
- 1 cup blueberries Bursts with flavor.
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease your muffin tin with cooking spray or line with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, whisk together the buttermilk, eggs, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined.
- Using a rubber spatula, gently fold in the blueberries.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, until golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Mixing bowls
- Whisk
- Muffin Tin
- Measuring cups and spoons
- Spatula
Notes
- Store muffins in an airtight container for up to 3 days.
- For longer freshness, refrigerate for up to a week.
- Muffins freeze well for up to 3 months; reheat when ready.