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Blueberry Buttermilk Pancake Muffins with Maple Syrup

Serves 8-9     adjust servings

These muffins really do taste just like Blueberry Pancakes! The buttermilk flavor really comes through and they are irresistible with a drizzle of maple syrup on top!



  • 1 and 1/2 cups flour, spooned and leveled
  • 1 and 1/2 tablespoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoons butter, melted
  • 3/4 cup buttermilk
  • 1/4 teaspoon maple extract*
  • 1 and 1/2 tablespoons maple syrup
  • 1 egg, separated
  • 1 cup fresh* blueberries, plus more to top muffins
  • buttermilk, to brush tops
  • 1 tablespoon butter, to brush on baked muffins
  • maple syrup, to garnish


  1. Preheat the oven to 375 degrees F. 
  2. You will need 3 bowls, 2 medium and 1 small. In the first medium bowl add the dry ingredients: flour, baking powder, salt. Whisk it together.
  3. Add the blueberries to the flour.
  4. In the second bowl melt 3 tablespoons butter in the microwave. Add the buttermilk, maple extract, and maple syrup. 
  5. In the small bowl, add the egg white. Add the egg yolk to the buttermilk mixture.
  6. Whisk together the buttermilk mixture and add it to the flour. Use a fork to stir it together but DON'T overdo it. There should still be flour streaks. 
  7. Use a different fork to beat the egg white for 30 seconds until it's a little foamy. Add it to the batter and mix it in. Just like pancakes, do no over mix. 
  8. Use butter (or nonstick spray, but butter adds flavor) to grease 8 muffin tins. Divide the batter. Each muffin will be pretty full. 
  9. Dot the top of each muffin with a few blueberries, if you want.
  10. Use a pastry brush to lightly brush each muffin with buttermilk.
  11. Bake at 375 for 16-18 minutes, until lightly browned. A toothpick inserted in the center should come out dry. 
  12. Brush the top of each hot muffin with 1 tablespoon melted butter.
  13. Serve with soft butter and maple syrup.