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 PANCAKES

Blueberry Pancakes image

Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 15

Number Of Ingredients 5

Ingredients

1 package Betty Crocker™ wild blueberry muffin mix
1 3/4 cups water
1/4 cup vegetable oil
2 eggs
3/4 cup maple-flavored syrup

Steps:

Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg

KIDS' FAVORITE BLUEBERRY MUFFINS

Kids' Favorite Blueberry Muffins image

My daughter, Cayla, had just gotten out of bed when we threw together these great muffins. I love cooking with my little girl! -Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 6

Ingredients

2-1/2 cups pancake mix
1/2 cup sugar
1 egg
2/3 cup water
1/4 cup canola oil
1-1/2 cups fresh or frozen blueberries

Steps:

Preheat oven to 400°. In a large bowl, combine pancake mix and sugar. In another bowl, whisk egg, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill paper-lined muffin cups two-thirds full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 312mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.

TODD'S FAMOUS BLUEBERRY PANCAKES

Todd's Famous Blueberry Pancakes image

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories Breakfast and Brunch Pancake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

Steps:

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g

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