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.
Blueberry Pancake Muffins
- 1/2 cup whole milk
- 1 egg plus 1 egg yolk
- 1 Tablespoon pure maple syrup
- 1 teaspoon vanilla
- 7 Tablespoons unsalted butter melted
- 1-1/2 cups all-purpose flour
- 3/4 sugar
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 blueberries
- 3/4 maple syrup
- 1 Tablespoon lemon juice
- Preheat oven to 375 and line 12 muffin cups with paper liners
- Whisk together the wet ingredients: milk, egg, egg yolk, maple syrup, and vanilla.
- Add melted, but cooled, butter and stir to combine.
- In separate bowl: whisk flour, sugar, baking powder, and salt. Add the wet ingredient mixture to the dry ingredient mixture and stir gently.
- Fold in blueberries.
- Spoon batter into 12 muffin cups.
- Bake until tops are golden, about 18 minutes.
- While muffins are in the oven, make the maple glaze: in saucepan over low heat, stir maple syrup and lemon juice, bringing to a simmer. Cook like this, stirring occasionally, for 12 minutes.
- Remove pan from heat and let cool slightly. The glaze will continue to thicken as it cools, but don't let it cool too much or it will be difficult to spread.
- When the muffins are done, poke holes with toothpick and spoon glaze over the top of the muffin. Be careful not to pour a glaze that is too thin on the muffins otherwise it will run down the side of the muffin liner and make quite a mess! Just monitor the glaze carefully while it's cooling, until the desired thickness is reached.
Want another quick and easy pancake recipe? Try our baked pancakes — made in a sheet pan!