Blueberry Pancake Muffins
Prep Time: 20 mins
Cook Time: 20 mins
Yield: 24 Muffins
Published
Last Updated
These blueberry pancake muffins make breakfast easier by combining the flavor of classic pancakes with the convenience of a muffin. Made with freshly milled flour and juicy blueberries, they’re a wholesome, simple, and delicious way to start your day!
Ingredients
- 5 cups fresh milled soft white wheat
- 1⁄2 teaspoon salt
- 2 tablespoons baking powder
- 2 1⁄2 cups milk
- 2 eggs
- 4 tablespoons butter, melted
- 1⁄2 cup maple syrup
- 1 tablespoon pure vanilla extract
- 3-4 cups blueberry, frozen or fresh
Directions
- Preheat Oven: Preheat your oven to 400°F (204°C).
- Prepare the Muffin Tin: Grease a 24-cup muffin tin or line it with muffin liners for easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the freshly milled wheat flour, salt, and baking powder until evenly distributed. Create a well in the center of the mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, butter, maple syrup and vanilla. Pour the wet mixture into the well of the dry ingredients. Gently stir until just combined and then fold in the blueberries.
- Fill the Muffin Tins: Divide the batter evenly among the 24 muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 15–20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool slightly. Serve warm or at room temperature.
Notes
Tools needed
Grain Mill: https://scrat.chat/grain-mill
2-12 Muffin Tins: https://amzn.to/3BZc5lg
Muffin (cookie) Scoop: https://amzn.to/4gRe6iA
