Berry Pancake Muffin Cups Recipes

DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS

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.

MARTHA WHITE BLUEBERRY MUFFIN MIX PANCAKES (1 BAG/MIX MAKES 16 PANCAKES)

Steps:

• Heat griddle or large skillet (if electric -heat to approx 350-degrees F). Grease griddle lightly with non-stick cooking spray. Griddle is ready when small drops of water sizzle and disappear almost immediately.
• Combine egg, milk and muffin mix in medium bowl; stir just until large lumps disappear (batter will be slightly lumply)
• For each pancake, pour about 1/8 cup batter onto hot griddle. Cook 1-2 mins or until bubbles begin to break on surface. Turn; Cook 1-2 mins on the other side also or until golden brown.
• Serving size is 2 pancakes. This makes 8 servings of 2 pancakes each (16 pancakes total).

BERRY PANCAKE MUFFIN CUPS

Steps:

• Preheat oven to 350 Degrees. Bake for approx 20-30 minutes. Varies depending on cooking pan. Insert knife to confirm no longer wet batter.
• Mix all dry ingredients and then add milk, egg and oil. Mix, but do not overmix. The muffins will not be as fluffy if overmixed.
• Spray 12 cup muffin tin with cooking spray. Fill each cup two-thirds full. Then top with several berries in eacg cup. Careful not to cause overfilling.
• Serve with your favorite maple or berry syrup and dust with powdered sugar if desired.
• Store any leftovers in refrigerator.

PANCAKE MUFFIN BITES

Steps:

• Preheat oven to 375 degrees and spray a 12-cup muffin tin with baking spray.
• Sift together flour, baking powder, and salt in a large mixing bowl.
• Whisk in the milk, eggs, and brown sugar.
• Scoop 1/4 cup of batter into each well, then top with just over 1 tablespoon of fruit.
• Bake for 20-22 minutes.

SOFT AND FLUFFY BLUEBERRY PANCAKES IN A MUFFIN PAN

Steps:

• Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray and set aside ( do not use paper liners - refer notes).
• Add all group-1 ingredients into a large bowl and whisk to combine. Add butter and mix with your fingertips, until it looks like coarse sand.
• Whisk eggs in a different bowl and stir in buttermilk. Add the egg-buttermilk mixture into the dry ingredients and fold with a rubber spatula, until almost combined ( DO NOT OVER MIX).
• Add 1/2 cup blueberries and fold gently to incorporate. Again,do not over mix. Divide batter into muffin pan. Sprinkle remaining 1/2 cup blueberries on top.
• Bake for 17-19 minutes or until a tooth pick inserted in the middle comes clean. DO NOT OVER BAKE.
• Place pan on a wire rack to cool. Gently loosen the sides of each muffin with a butter knife to remove pancake muffins. Serve with maple syrup.