This post is a double whammy of deliciousness. I’ve got a beautiful blueberry pancake muffin — yes, you read that right — a pancake muffin. The deliciousness of this little guy is almost unbearable. And, I’m going to tell you about Joy the Baker’s cookbook, Homemade Decadence.
This cookbook is amazing. I got it in the mail and cradled it like a baby, carrying it with me all around the house. I’d take a peek at a few pages, then tuck it under my arm and go to the next room where I’d read a bit more. I couldn’t put it down. I put little sticky notes on the recipes I want to make.
There’s the apple pie recipe with, are you ready?, cheddar-bacon crust. I WILL be making this. I can almost taste the flavor of the bacon and cheddar against the apple filling. It’s going to be amazing.
Blueberry Pancake Muffins
But, I was hungry now and decided to make her blueberry pancake muffins. We’re on a muffin kick at my house and these sounded perfect.
I made these the same day I made the homemade granola bars so I’ve got some extra ingredients in this shot, but these muffins are easy to make. Super moist, just like a pancake, but well, in the shape of a muffin.
Then comes the glaze. Maple syrup heated with a bit of lemon juice until it thickens. It cools like a wonderful sugary glaze on top of the muffins, and seeps into the core while it’s still hot, giving the maple flavor throughout the entire muffin.
Joy Wilson, that’s Joy the Baker to us, writes that these blueberry pancake muffins will “keep for up to 2 days.” Two days? I thought this was a bit extreme, but it doesn’t matter because they will be eaten before the time expires. Trust me on this one.
Disclosure: I received a copy of this book from the publisher through the Blogging for Books program. Affiliate links are used in this post. Opinions are my own.