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

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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