3.06.2011

Blueberry Mini Maple Pancake Muffins


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Blueberry Mini Maple Pancake Muffins

These were so scrumptious, exactly what a Sunday morning calls for. I prefer to eat them plain since the maple syrup baked in sweetens them up enough for my taste, but feel very, very free to warm up a little more maple syrup for dipping on the side ;)


Blueberry Mini Maple Pancake Muffins
barely adapted from Bakerella and Baked Bree (who also adapted them from Bakerella - the brains behind the mini-maple-muffin-madness)

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (optional)
1/4 tsp salt
2 tbsp sugar
2/3 cup buttermilk
1 egg
2 tbsp pure maple syrup (I used Trader Joe's Organic grade-A dark amber syrup)
2 tbsp melted butter
1 tsp vanilla extract (optional)
1/2 cup frozen blueberries (do not thaw first) (you can also use chocolate chips as done by Bakerella and Baked Bree, or even omit add-ins altogether...but where's the fun in that?)
  1. Preheat oven to 350 degrees F. Generously grease a 24 cup mini muffin pan with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and sugar.
  3. In another bowl, stir buttermilk, egg, maple syrup, melted butter and vanilla until just combined.
  4. Add wet ingredients to dry ingredients and stir until combined.
  5. Fold in the frozen blueberries. Reserve a handful to sprinkle on the tops.
  6. Put about a tablespoon of muffin batter into each cup in the muffin pan and top with a few more blueberries.
  7. Bake for 8-9 minutes (mine took more like 11 minutes - this may have been caused by the extra moisture released by the blueberries). Let cool slightly and remove from the pan. Serve immediately, plain or with maple syrup.

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