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.
Blueberry Pancake Muffins
For the topping //
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 cup flour
- Pinch salt
- 4 tablespoons melted butter
For the muffins //
- 1 3/4 cups flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon corn starch
- 1/2 teaspoon freshly grated nutmeg
- 1 cup blueberries
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 2 eggs
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla
- 1/2 cup buttermilk
- 1/4 cup sour cream
Maple Glaze //
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- Splash vanilla
- Pinch salt
- Preheat oven to 350°. Line two muffin pans with paper liners. (This recipe makes about 18 muffins.) Set aside.
- Make the topping. In a small bowl, mix together sugar, brown sugar, cinnamon, flour, and a pinch salt with a fork. Mix in melted butter. Mix until small clumps form. Set aside.
- Whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and cornstarch in a medium bowl. Set aside.
- In another bowl, coat blueberries with the remaining 1/4 cup flour. Set aside.
- In the bowl of a stand mixer, cream together butter and both sugar until light and fluffy. Add eggs and maple syrup, and mix until smooth, scraping the bowl.
- Add half of the flour mixture and mix on low until just combined. Add the buttermilk and sour cream, and mix until combined. Add the remaining flour mixture and mix until no streaks remain. Take the bowl off the mixer and add the blueberries. Gently fold through.
- Scoop batter into muffin pan. Add topping. Bake for 20 to 22 minutes or until golden brown and a toothpick comes out clean.
- Remove from oven and let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, maple syrup, vanilla, and salt. If it is too thick add a splash of water, too runny another tablespoon sugar. Drizzle glaze over cooled muffins.
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