Blueberry Pancake Muffins with Maple Glaze – A pancake and blueberry muffin in one. A blueberry pancake batter with a crunchy topping and maple glaze.
My kids love when I make blueberry muffins. And I love making muffins. They also love when I make pancakes. Except I don’t love making pancakes. By the time I’ve made them and it’s finally time for me to sit down and eat, everyone is done and wants to start their day. Same with French toast, I’m all alone by the time it’s my turn to sit down to breakfast. (Now I make this instead when I want French toast..)
I was watching YouTube and Josh and Ang made pancake loaves. I loved the idea but didn’t have the mini loaf pans, so I made muffins instead.
I had some blueberries to use up and I think that everything is better when it has a glaze on it, so voila, blueberry pancake muffins with maple glaze were born.
There are very few things better than a warm muffin and a hot cup of coffee to start off the day. Do yourself a favor and make these muffins.
Secrets for Perfect Blueberry Pancake Muffins //
- Be gentle when mixing. Muffins turn into hockey pucks when you overmix the batter. Stop mixing as soon as the flour has combined. Overmixing releases the bubbles and changes the texture.
- Leave out a tablespoon or two of flour out and coat the blueberries in the flour. This will help the blueberries not sink to the bottom of your muffins.
- Resist the urge to overfill your muffins. 3/4 full is the perfect amount. Too much and it will spill over and make a mess and not give you the nice tops that you associate with a muffin.
- When the muffins come out of the oven, take them out and let them cool on a wire rack. If you leave them in the pans, they can steam or continue to cook in the hot pan making them dry.
- If you are using frozen berries, make sure to thaw them completely before adding them to the recipe. Frozen berries will release water during baking and bleed into your batter.
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