Blueberry Pancake Muffins
If you bring up the topic of blueberry muffins in my family you will without a doubt find yourself in the midst of a story from my childhood. My grandmother will say, “I remember when you were a baby your mother would bake these giant blueberry muffins and you would sit there in your highchair and eat the WHOLE THING!” Naturally, they are a big hit with my daughter now. She does in fact sit in her high chair and devour one or two of these at a time. What can I say? She got it from her momma.
Now, lets get down to business. To me a blueberry muffin isn’t a blueberry muffin without streusel topping. I actually remember the first time I added a streusel to my muffin recipe, and it was in my high school cooking class. Believe it or not I took that class VERY seriously. I actually learned a lot from Mrs. Whats-Her-Name. Now I never leave the streusel out. I think it adds the perfect texture and sweetness to an already delicious classic. The typical streusel mixture includes butter, flour, sugar, and cinnamon. I use these ingredients but also like to add Maple syrup. This is why I call them the Blueberry Pancake Muffin. Being a New Englander means I am allowed to add Maple syrup to anything. You just can’t go wrong!
I Love making a batch of these muffins to wrap individually in plastic wrap. That way they are an easy grab and go in the morning!
Here are a few tips I have learned along the way to ensure your muffins come out just right!
- I always suggest investing in GOOD bakeware. It can make a world of a difference! (I use the gold series from William Sonoma)
- Make sure your muffin cups are 2/3 full of batter and then add the streusel generously to the top. When you are finished adding the streusel your cups should be filled completely
- Lightly coating your blueberries in flour prior to folding them into the batter helps prevent them from sinking to the bottom of your muffin when baking
- Pre-heat your oven to 425° prior to putting your muffins in. Right after you pop them in lower your temperature to 375° to finish baking. This helps to activate the baking powder and gives you the perfectly round muffin top. (The muffin top you never knew you wanted 🙂 )
I hope you enjoyed these as much as my family does!
Leave your comments and suggests here and come back soon!
Blueberry Pancake Muffins
These muffins are perfectly moist and topped with a crunchy sweet maple syrup streusel. BETTER than you local coffee shop!
Maple Cinnamon Streusel Topping
Melt the butter and add it to the flour, sugar, and cinnamon. The mixture should be crumbly but wet. Add the maple syrup and stir. Set aside.
1. preheat oven to 425° and line muffin tin with cupcake liners
2. In a small bowel whisk together the flour, baking powder, and salt
3. In a separate larger bowel whisk together the eggs, sugar, oil, sour cream, and vanilla.
4. Add the flour mixture to the wet ingredients and fold together just until combined.
5. Use the remaining Tablespoon of flour to coat blueberries. Gently fold blueberries into the batter.
6. Fill the muffin cups 2/3 full
7. Add streusel mixture to the top of the batter in the muffin cups. The streusel should fill the muffin cup the last 1/3 of the way.
8. Put the muffins in the oven and immediately reduce the temperature to 375°. Bake approximately 20 minutes or until a knife inserted into the center comes out clean. Remove from the oven and let cool 5 minutes before removing from the muffin pan. Serve warm with butter or cool on rack.
After cooling store in an airtight container or individually wrap them in plastic wrap. ENJOY!