Blueberry Pancake Muffins
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!
10 minutes
12 minutes
Difficulty:
Easy
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. | |
Serves: 12
Ingredients
- 1.5 cup1.5 cup1.5 cup All Purpose Flour
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.666 cup0.666 cup0.666 cup Buttermilk
- 0.25 cup0.25 cup0.25 cup unsweetened Applesauce
- 0.25 cup0.25 cup0.25 cup Vegetable Oil
- 2 whole2 whole2 whole Eggs
- 1 cup1 cup1 cup Blueberries
Process
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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