Pancake Muffins
Pancake-style muffins made with buttermilk and blueberries, baked at high heat for golden tops. Quick to mix and serve warm.
Servings: 12 servings
Ingredients
Ingredients
- 3 cupsall-purpose flour
- 1 tablespoonbaking powder
- 3 tablespoonsugar granulated
- 1/2 teaspoonsalt
- 2 1/2 cupsbuttermilk
- 2 largeeggs
- 1 tablespoonvanilla extract
- 4 tablespoonbutter unsalted, melted
- 1/2 cupblueberries
Instructions
Instructions
- Preheat the oven to 425°F. Spray a muffin pan with cooking spray.
- In a large bowl, whisk together the 3 cups all-purpose flour, 1 tablespoon baking powder, 3 tablespoons granulated sugar, and ½ teaspoon salt. Set aside.
- In a separate bowl, whisk the 2½ cups buttermilk, 2 large eggs, and 1 tablespoon vanilla extract until blended.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined; do not overmix (small lumps are fine).
- Stir in the 4 tablespoons melted unsalted butter until incorporated.
- Gently fold the ½ cup blueberries into the batter, being careful not to crush them.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Bake at 425°F for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins sit in the pan for 1 to 2 minutes, then remove them to a wire rack to cool slightly.
- Serve warm (for example, with maple syrup if desired).
Equipment
- 12-cup muffin pan
Notes
Spray the pan well.Do not be skimpy when spraying the muffin pan. If you don’t have enough cooking spray or muffin liners you can use oil to grease the pan. The muffins will stick if you do not do a good job greasing your pan.
Use buttermilk or make your own.The buttermilk has a mild acidic quality to it which is important in this recipe. However, if you don’t have any buttermilk, you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit.
Use fresh blueberries.For the best flavor use fresh blueberries if they are in season. Yes, you can use frozen, but fresh blueberries are always better.
These muffins will last3 – 4 daysright on the counter top as long as they’re covered to prevent drying. They also freeze beautifully! Just place in an airtight container or freezer bag and microwave when ready to eat and these babies will last for3 months.
Use buttermilk or make your own.The buttermilk has a mild acidic quality to it which is important in this recipe. However, if you don’t have any buttermilk, you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit.
Use fresh blueberries.For the best flavor use fresh blueberries if they are in season. Yes, you can use frozen, but fresh blueberries are always better.
These muffins will last3 – 4 daysright on the counter top as long as they’re covered to prevent drying. They also freeze beautifully! Just place in an airtight container or freezer bag and microwave when ready to eat and these babies will last for3 months.