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Blueberry Buttermilk Pancake Muffins with Maple Syrup from The Food Charlatan

Blueberry Buttermilk Pancake Muffins with Maple Syrup

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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 8 Servings
Calories 193kcal
Author Karen


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


  • Preheat the oven to 375 degrees F. 
  • 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.
  • Add the blueberries to the flour.
  • In the second bowl melt 3 tablespoons butter in the microwave. Add the buttermilk, maple extract, and maple syrup. 
  • In the small bowl, add the egg white. Add the egg yolk to the buttermilk mixture.
  • 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. 
  • 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. 
  • Use butter (or nonstick spray, but butter adds flavor) to grease 8 muffin tins. Divide the batter. Each muffin will be pretty full. 
  • Dot the top of each muffin with a few blueberries, if you want.
  • Use a pastry brush to lightly brush each muffin with buttermilk.
  • Bake at 375 for 16-18 minutes, until lightly browned. A toothpick inserted in the center should come out dry. 
  • Brush the top of each hot muffin with 1 tablespoon melted butter.
  • Serve with soft butter and maple syrup.


*You can also use Mapleine, it works great and is cheaper.
*Fresh blueberries are best. They hold their shape and don't turn to mush in your muffin. I tried a batch with frozen berries and it dyed the batter blue. They still taste great though! Don't get me wrong if that's all you have, by all means go for it. 


Serving: 1muffin | Calories: 193kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 467mg | Potassium: 99mg | Fiber: 1g | Sugar: 8g | Vitamin A: 252IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 1mg