Blueberry Pancake Muffins
Updated March 26, 2019
Blueberry Pancake Muffins-blueberry muffins with a sweet maple glaze that taste just like blueberry pancakes. They are perfect for breakfast or brunch!
Pancakes and muffins are two of our favorite breakfast treats. I always have a hard time deciding which to make. Well, today I didn’t have to pick a favorite because I made Blueberry Pancake Muffins from Joy the Baker’s new cookbook, Homemade Decadence. Joy is a genius! She combined two breakfast favorites to make one amazing muffin! Joy must have known I have a hard time making decisions. Problem solved. Blueberry Pancake Muffins are the answer to my never ending breakfast dilemma.
I love this muffin recipe because there are no special ingredients involved. I didn’t have to run to the store in my pajamas to buy anything…which is a bonus for me and everyone that shops at our local store:) I can look a little scary in the mornings:)
I also love this recipe because there is no standing in front of the griddle flipping pancakes. You just pour the muffin batter into the cute little muffin cups and let the oven do the work!
I used frozen blueberries for the muffins because we always have a big bag in the freezer. They worked beautifully and saved me a trip to the store. Remember, pajamas, tired mama, and the store don’t go well together:) But Blueberry Pancake Muffins and a tired mama are a match made in heaven! These blueberry muffins are the perfect morning pick me up!
The muffins really do taste JUST like blueberry pancakes, maybe even better! I instantly fell in love with the tender muffin batter, plump blueberries, and sweet maple glaze. Yes, there is a glaze that gets drizzled over the muffins. You can’t have pancakes without maple syrup and you can’t have pancake muffins without a maple glaze. It is a rule!
Stay in your pajamas and make a batch of Blueberry Pancake Muffins. They are easy enough to whip up on a weekday morning and good enough to indulge in on the weekends! Thanks Joy for creating the best of both worlds! These pancake muffins are all kinds of awesome!
And make sure you check out Joy’s new cookbook, Homemade Decadence. It is filled with 125 sweet treats that will fulfill all of your sugar fantasies!
Blueberry Pancake Muffins
Ingredients
- For the muffins:
- 1/3 cup whole milk
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 7 tablespoons unsalted butter melted and cooled slightly
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup blueberries fresh or frozen
- For the maple glaze:
- 3/4 cup pure maple syrup
- 1 tablespoon fresh lemon juice
Instructions
- 1. Put a rack in the upper third of the oven and preheat the oven to 375 degrees F. Line a 12-cup standard muffin pan with paper or foil liners.
- 2. For the muffins, in a medium bowl, whisk together the milk, egg, egg yolk, maple syrup, and vanilla. Add the butter and stir well.
- 3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk mixture and stir gently. Fold in the blueberries. Divide the batter among the prepared muffin cups.
- 4. Bake until golden and a wooden pick inserted in the center of a muffin comes out clean, 18-20 minutes.
- 5. Meanwhile, for the maple glaze, in a small saucepan set over low heat, combine the maple syrup and lemon juice. Bring to a simmer and cook, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup, about 12 minutes. Remove the pan from the heat.
- 6. When the muffins are out of the oven and cool enough to handle, poke a few holes in each muffin top with a toothpick and drizzle a few spoonfuls of the glaze over each muffin. The muffins will keep for up to 2 days on the counter.
Have you tried this recipe?
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When I was thumbing through Joy’s book, this was one of the first recipes that caught my eye enough to say, YES I am making these! I haven’t made them (yet) but you have me convinced now that the next time I need muffins to try these!
Yes, please! These look perfect 🙂
This is a BRILLIANT idea! Joy has some of the most scrumptious recipes. I want to make these for Kaylin. Hope you (and the peanuts) are doing well!!
GENIUS! Love the maple glaze on here too. Yay for Joy—I can’t wait to get this book in my hands 🙂
You just answered all my friends questions of Why the heck do you spend so much time reading food blogs….um, for yummy recipes and and guilt free gluttony on stunning photography!!
The muffins are marvelous. What a great way to spice up breakfast.
What a fun recipe! Joy’s book looks fantastic!!
GAH! I need to get my mitt’s on her book!! These muffins look insanely good!
🙂 These look great!! And I think Joy is a genius too!! She comes up with some AMAZING recipes
Muffin perfection!!!
Those sound amazing!!! Love that it uses ingredients I already have in my kitchen!
these are awesome- what fun to make a pancake into a muffin 🙂
Two of my favorite breakfast foods…blueberry pancakes and blueberry muffins! Can’t wait to check out Joy’s book!
Holy cow! These look amazing!!
I love Joy’s new book. This one is flagged for the to-make list.
Can you sub coconut milk in lieu of whole milk? We are dairy free, thank you
Yes!
Blueberries, pancakes and muffins all in one, SOLD! A nice tip for using frozen blueberries is to mix and coat the with flour before adding to batter in baking. This helps reduce the amount of liquid that comes out and stains the rest of your baked goods.
Mmm combining pancakes and muffins is seriously the best idea!!
I love the idea of a pancake in muffin form. I’ll make these soon! Great photos!
Pancake muffins sound so good and not as time-consuming as making pancakes are (if you live in a big family!)
these muffins look fantastic! love these!!
These are so fun and creative! Can’t wait to get my hands on Joy’s cookbook!
I am loving Joy’s book – the kids are too! We certainly have our eye on this recipe. 😉
These basically sound like the perfect breakfast. 🙂
These are so fun!
Love everything about this!
This is my idea of a perfect breakfast!
Just made these today. The muffin is really good but the glaze will pull your teeth out. Think: really old tootsie roll texture. The glaze needs to get inside the muffin instead of any on top. Toothpick sizes holes won’t make this happen. Next time I make, the hole needs to be bigger than toothpick size. I’m surprised this wasn’t mentioned in the instructions because it’s pretty valuable information. Let me know if it’s
possible I did something wrong because the glaze nearly ruined a perfect blueberry muffin.
Hi! I’ve made these twice, just to make sure I’ve got them down before hosting a large brunch this weekend. Both times, they’ve turned out really dry, even though I took them out around 15 minutes the second time.
A couple thoughts/questions I’m hoping you can answer:
1. If I turned the heat down to 350* and cooked them for abou the same time, do you think that might help with the dryness issue?
2. I didn’t use cupcake liners – could that be drying them out?
3. I made the batter the night before (which I’m hoping to do for the brunch) – could that have created a problem (like maybe the melted butter solidified in the fridge overnight, and that messed with the texture?)
I’ve tried this recipe and one other (that one was horrible and rubbery, so I’d like to give these a third go and make them work – would appreciate any help!)
Hmmm, they have never been dry for me. I have only baked them at 350 and with liners. I have never made the batter in advance. Do you let it come to room temperature before baking? Also, don’t over mix the batter.
I know this is late but I just did that and it does help the the dryness and I cook them at 350 for 18 mins. The only thing I didn’t do was make the batter the night before. The first two options are good.
Thanks for getting back to me so quickly! I should have mentioned that I have had such good success with your recipes (and with Joy’s), so I was surprised.
Your recipe above lists the baking temp as 375*. Maybe that was my problem? I’ll give 350* and do half with liners, half without on my next try.
(Yes to the not overmixing & letting the batter come to room temperature)! Again, thanks for the speedy reply!
I tried these again at 350* – both with fresh batter (18 mins.) & batter made the night before (20 mins.), with liners & without. I also added a splash of milk (maybe an 1/8 cup) to thin the batter out. I had much better sucess with the added liquid & lower temperature.
Okay, I’ve definiltely reached my comment limit for this post 🙂 Love your blog!
OMG these are the best things ever. Yes, yes, and yes again!!
Just wanted to share that my family and I absolutely LOVE LOVE LOVE this recipe! They are super simple to make and the taste is to die for. I love the addition of maple syrup into the batter and the melted butter, it really makes them taste like a true pancake. Thank you so much for the wonderful recipe. This one will be staying in our regular recipe round up!
Yay!! Glad it is a hit with your family.