Blueberry Pancake Muffins with Warm Citrus Maple Syrup
Servings 1 dozen muffins (1 cup syrup)
Calories 135kcal
Ingredients
- 2 cups plus 1 tablespoon white whole wheat flour divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons coconut sugar or brown sugar
- 3 tablespoons vegetable oil
- 1 large egg
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries if using frozen, do not thaw
- CITRUS SYRUP:
- 1 cup maple syrup
- 1 tablespoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375F. Lightly grease a 12-cup muffin tin. Set aside.
- In a large bowl, combine 2 cups flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk oil, egg, buttermilk, and vanilla until smooth. Fold flour mixture into liquid until just combined. Combine blueberries with remaining 1 tablespoon flour and gently fold into batter.
- Fill prepared muffin cups to brim with batter. Bake muffins at 375F 20-23 minutes or until a toothpick inserted in middle of muffins comes out with moist crumbs sticking to it. Cool muffins on a wire cooling rack.
- Make the syrup: In a small saucepan, bring all syrup ingredients to a low simmer over medium heat. Serve warm with pancake muffins. Enjoy!
Nutrition
Serving: 1g | Calories: 135kcal | Carbohydrates: 20.2g | Protein: 4.6g | Fat: 4.5g | Saturated Fat: 1g | Polyunsaturated Fat: 3.5g | Cholesterol: 17mg | Sodium: 152mg | Fiber: 2.3g | Sugar: 5.9g