Best Blueberry Pancake Muffins Recipes

DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS

Dairy-Free, Oven-Baked Blueberry Pancake Muffins image

Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.

Provided by IowaEats

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

cooking spray
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup almond milk
1 egg, beaten
2 tablespoons coconut oil, melted
1 ½ cups frozen blueberries, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 12.3 g, Cholesterol 13.6 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 148.6 mg, Sugar 3.4 g

BLUEBERRY PANCAKE MUFFINS

Blueberry Pancake Muffins image

Inexpensive, quick and delicious Blueberry Muffins from pancake mix.

Provided by Donna Farley

Categories Other Breads

Time 30m

Number Of Ingredients 7

Ingredients

2 c package pancake mix
1 tsp cinnamon
3 Tbsp vegetable oil
1 tsp vanilla extract
1 c water
2 tsp lemon zest
1-1/2 c blueberries ~ fresh or frozen

Steps:

1. Preheat oven to 375 degrees and spray a muffin pan with non-stick cooking spray
2. Mix together pancake mix through water, until smooth
3. Fold in zest and berries - try other fruits if desired
4. Portion into a muffin tin that has been sprayed with non-stick spray
5. If desired pat a pinch of old fashioned oats and a few chopped nuts on top of each muffin before baking.
6. Bake in a preheated 375 degree oven for 20 minutes, until tops have begun to brown and cake is fully cooked. Sprinkle a little sugar on the top if you like.
7. Turn out muffins on to a rack to cool or serve warm.
8. Will keep in an air tight container for a couple of days. If you put a sheet of paper towel in the container it will wick away any excess moisture from the fruit.