Blueberry Pancake Muffins (Edit recipe)

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Forget regular muffins! These blueberry pancake muffins are super fluffy, delicious and are the perfect way to enjoy pancakes for breakfast without any refined sugar. They are very easy to make and are freezable too!

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PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 12

Ingredients

1.5 cup All Purpose Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.25 tsp Salt
0.666 cup Buttermilk
0.25 cup unsweetened Applesauce
0.25 cup Vegetable Oil
2 whole Eggs
1 cup Blueberries

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 180°C/350°F. Line a muffin pan with 10-12 liners and spray them with nonstick cooking spray.
Whisk flour, baking powder, baking soda, and salt in a large bowl.
Whisk buttermilk, apple sauce, oil, and eggs in a medium sized bowl.
Stir wet ingredients into dry, and stir just until combined. Mixture will be slightly lumpy. Stir in blueberries carefully.
Fill muffin cups 3/4 full (about 1/4 cup of batter per muffin liner).
Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and golden.
Cool slightly before serving and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	120
Fat:	5 g
Carbohydrates:	16 g
Protein:	3 g
Cholesterol:	1 g
Sodium:	322 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.