“Blueberry Pancake” Breakfast Muffins

Dear Reader,

Pancakes have never been my breakfast of choice, however, every once in a while, it’s nice to have something sweet in the morning. Recently, I stumbled upon a healthy donut recipe on ChocolateCoveredKatie.com. While I had high hopes for a light fluffy pastry, somehow, my modifications created a whole other baked good — blueberry-pancake-flavored muffins. Yes, somehow I have concocted a doughy muffin recipe that has a taste and texture reminiscent of a hearty pancake.

Prep time: ~15 mins; Cook Time: 10 – 15 mins

Yield: 12 muffins


  • 1/2 cup milk (I used dairy milk)
  • 2 tsp white or apple cider vinegar
  • 1/2 tsp pure vanilla extract
  • 2/3 cup maple syrup
  • 1/4 cup unsweetened apple sauce
  • 3 tbsp oil (I used extra virgin olive oil)
    • You can increase or decrease the proportion of apple sauce and oil if you are lacking in one ingredient or would like to decrease the fat content (for example, 1/4 cup and 3 tbsp apple sauce with 0 oil works, but note that the texture will change)
  • 1 1/2 cup all-purpose flour (or a gluten-free substitute)
  • 1/2 cup wheat flour
    • If you only have all-purpose flour, 2 cups of that also works perfectly fine. Don’t use only wheat flour, however, as this will make the final product too heavy
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup blueberries (fresh or frozen works, but make sure to thaw frozen berries and drain excess liquid first)
  • OPTIONAL: powdered sugar (for dusting)


  1. Heat the oven to 350 degrees Fahrenheit
  2. Grease a muffin pan (for 12 muffins)
  3. Combine the wet ingredients (i.e, the first six: milk, vinegar, vanilla extract, maple syrup, apple sauce, and oil) in a large bowl.
  4. Mix the dry ingredients in a medium bowl (flours, salt, baking powder)
  5. Add the dry ingredients into the large bowl with the wet ingredients until combined
  6. Fold in the blueberries (don’t over mix)
  7. Lump the batter evenly into the muffin tin
  8. Bake for 10 to 15 mins (the dough will rise and brown a little; check after 10-12 mins to see whether the dough is wet; use the toothpick test — stick a toothpick in the middle and if it comes out clean, it’s ready!)
  9. Let the muffins cool for 10 (or so) minutes before removing them
  10. OPTIONAL: top the muffins with powdered sugar

Just like pancakes, these muffins go great with maple syrup! If syrup isn’t your thing, consider adding cream cheese, a nut butter, or jelly. These also go great with fresh fruit!



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