Eggless Blueberry Pancake Muffins
These Eggless Blueberry Pancake Muffins are the perfect grab & go breakfast that taste delicious, are fun to make and totally customizable to your taste.
Servings 12 muffins
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup blueberries — more if desired
Preheat oven to 350° Spray a 12-cup muffin pan with baking spray, if you prefer you can also use liners and spray but don't forget to spray them with nonstick cooking spray to avoid sticking.
Whisk buttermilk, melted butter and vanilla extract in a large measuring cup or medium-sized bowl. Stir wet ingredients into dry and mix just until combined. The mixture will be slightly lumpy. Please do not overmix.
Fill muffin cups 3/4 full (about 1/4 cup of batter).
Drop blueberries into the muffins. Add as many as you like. I added 8 – 10 blueberries to each muffin. Note: if you prefer you can also stir the blueberries into the batter (step 2 after adding the wet ingredients).
Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and slightly golden.
Serve warm or cold, plain or with butter and syrup.
STORE: Place eggless pancake muffins in an airtight container or a Ziploc storage bag and refrigerate for up to 5 days.
FREEZE: Let the pancake muffing cool completely. Then place them in a baking sheet or a big plate and freeze. Once frozen, you can throw them in a Ziploc freezer bag and return to the freezer for storage. Freeze up to 2 months.
REHEAT: Remove the eggless pancake muffins from the freezer, let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 3-4 minutes, or until warm. MICROWAVE: wrap an eggless pancake muffin in a damp paper towel and microwave for 30 -40 secs, or until heated through.
I DON'T HAVE BUTTERMILK…WHAT CAN I USE INSTEAD?
You can make your own buttermilk substitute by adding 1 tablespoon white vinegar, apple cider vinegar or fresh lemon juice to 1 cup of regular room temperature milk. Stir and let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. This soured milk can be used in the recipe. I prefer to use whole milk is for a richer texture.
For this recipe, you will need to mix 2 cups of milk and 2 tablespoons of acid (white vinegar, apple cider vinegar or fresh lemon juice).
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 177kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 184mg | Potassium: 220mg | Fiber: 1g | Sugar: 12g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg