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Skip all the time and work involved in pancakes and try these super-easy blueberry pancake muffins! Drizzled with a warm, citrus-y maple syrup, you'll be in pancake heaven!
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5 from 2 votes

Blueberry Pancake Muffins with Warm Citrus Maple Syrup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen muffins (1 cup syrup)
Calories 135kcal


  • 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
  • 1 cup maple syrup
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  • 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!


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