Blueberry Pancake Muffins
Ingredients
The muffins
-
⅓
cup
whole milk
-
1
large
egg
-
1
large
egg yolk
-
1
tablespoon
pure maple syrup
-
1
teaspoon
pure vanilla extract
-
7
tablespoons
unsalted butter, melted and cooled slightly
-
1 ½
cups
all-purpose flour
-
¾
cup
granulated sugar
-
1 ½
teaspoons
baking powder
-
¾
teaspoon
salt
-
¾
cup
blueberries, fresh or frozen
The maple glaze
-
¾
cup
pure maple syrup
-
1
tablespoon
fresh lemon juice
Instructions
- Preheat the oven to 375°F and line a muffin pan with liners.
- In a bowl, whisk together milk, egg, egg yolk, maple syrup, and vanilla. Stir in melted butter.
- In another bowl, mix flour, sugar, baking powder, and salt. Combine with the wet ingredients and gently fold in blueberries.
- Divide the batter into muffin cups and bake for 18-20 minutes until golden.
- For the glaze, simmer maple syrup and lemon juice in a saucepan until thickened.
- Drizzle the glaze over the muffins once they are cool enough to handle.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
250
Total fat
9g
Total carbohydrates
40g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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