These Pancake Muffins are everything your breakfast should be: fluffy, sweet, and bursting with juicy blueberries. Not only is this food combination genius, but it's completely addicting. So get that maple syrup ready!
Preheat your oven to 425°F. Spray a muffin pan with cooking spray.
In a large bowl combine together the flour, baking powder, sugar and salt. Set aside.
Whisk together the buttermilk, eggs and vanilla extract.
Add the wet ingredients to the dry ingredients and whisk until incorporated. Stir in the melted butter. If the batter is too thick add in a bit more buttermilk.
Fill the cups to 3/4 full. Top each cup with a few blueberries.
Bake for 20 minutes or until golden on top. Let the muffins sit in the pan for 1 to 2 minutes before removing them from the pan.
Serve them warm with maple syrup.
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 last 3 – 4 days right 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 for 3 months.