Soft and Fluffy Blueberry Pancakes in a muffin pan

So soft, light and fluffy blueberry pancakes in a muffin pan!!! Fabulous for meal prep or feeding a crowd or if you are just not in the mood for flipping pancakes. These meal prep blueberry pancakes are buttery and uses a secret technique in achieving the perfect Soft-Fluffiness.

Course Breakfast

Cuisine American

Keyword blueberry pancake muffins

Prep Time 8

Cook Time 18

Total Time 26

Servings pancake muffins

Calories 136kcal

Author Maria Doss

Ingredients

Group-1

1 and ½ cups all purpose flour
2 tablespoons sugar
1 and ¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Group-2

4 tablespoons unsalted butter, room temperature
2 large eggs
1 and ½ cups buttermilk
1 cup blueberries, divided
maple syrup, for serving

Instructions

Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray and set aside ( do not use paper liners - refer notes).
Add all group-1 ingredients into a large bowl and whisk to combine. Add butter and mix with your fingertips, until it looks like coarse sand.
Whisk eggs in a different bowl and stir in buttermilk.
Add the egg-buttermilk mixture into the dry ingredients and fold with a rubber spatula, until almost combined ( DO NOT OVER MIX).
Add ½ cup blueberries and fold gently to incorporate. Again,do not over mix.
Divide batter into muffin pan. Sprinkle remaining ½ cup blueberries on top.
Bake for 17-19 minutes or until a tooth pick inserted in the middle comes clean. DO NOT OVER BAKE.
Place pan on a wire rack to cool. Gently loosen the sides of each muffin with a butter knife to remove pancake muffins. Serve with maple syrup.

To meal prep blueberry pancake muffins

Let pancake muffins cool completely. Place desired number of muffins in a meal prep container and pack with maple syrup on the side in a seperate jello shot container. Store in refrigerator. Warm muffins in the microwave just before eating.

Notes

Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth.

Buttermilk – Buttermilk makes the most tender and flavorful blueberry pancakes. If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 1 cup milk and 3 tablespoons of white vinegar or lemon juice. Let is stand for about 10 minutes. Stir before using.

Do not over bake – It takes exactly 18 minutes for my baked blueberry pancakes every time. Since every oven is different, please insert a toothpick in the middle of a pancake muffin to check for doneness after about 17 minutes. The toothpick should come out clean. If you see any wet batter, then check again after 2 more minutes.

Do not use paper liners - Due to high moisture content in blueberries and softness of the blueberry pancake muffins, it tends to stick to the paper liners. So, a well greased muffin pan works well. Gently loosen the edges of the cooled muffin to remove.

Nutrition