Blueberry Pancake Muffins w Warm Citrus Maple Syrup

By srumbel

Skip all the time and work involved in pancakes and try these super-easy blueberry pancake muffins! Drizzled with a warm, citrus-y maple syrup, you’ll be in pancake heaven!
from wholeandheavenlyoven.com

Ingredients

• CITRUS SYRUP:
• 2 cups plus 1 tablespoon white whole wheat flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons coconut sugar (or brown sugar)
• 3 tablespoons vegetable oil
• 1 large egg
• 2 cups buttermilk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
• 1 cup maple syrup
• 1 tablespoon grated orange zest
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 375F. Lightly grease a 12-cup muffin tin. Set aside.
In a large bowl, combine 2 cups flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk oil, egg, buttermilk, and vanilla until smooth. Fold flour mixture into liquid until just combined. Combine blueberries with remaining 1 tablespoon flour and gently fold into batter.
Fill prepared muffin cups to brim with batter. Bake muffins at 375F 20-23 minutes or until a toothpick inserted in middle of muffins comes out with moist crumbs sticking to it. Cool muffins on a wire cooling rack.
Make the syrup: In a small saucepan, bring all syrup ingredients to a low simmer over medium heat. Serve warm with pancake muffins. Enjoy!

Serves: 1 dozen muffins (1 cup syrup)

Nutrition Information
Serving size: 1 pancake muffin Calories: 135 Fat: 4.5g Saturated fat: 1.0g Unsaturated fat: 3.5g Trans fat: 0.0g Carbohydrates: 20.2g Sugar: 5.9g Sodium: 152mg Fiber: 2.3g Protein: 4.6g Cholesterol: 17mg