As Gru would say from "Despicable Me"...LIGHT BULB! The idea for this recipe came about from Ari's love of blueberry pancakes, but with the ease of eating a muffin, which is what Maddie (and Ari) really love.
|Maddie eating Mimi's Pumpkin Muffins that her Mommy made yesterday!|
Less messy (toddler-wise) with the maple syrup incorporated into and on top of the muffin. The texture is light, like a pancake and the maple flavor, combined with the blueberries makes this muffin hard to resist. I also had a jar of Pure Maple Cream by Stonewall Kitchen to slather on the muffin, but you could make your own by mixing soften butter with maple syrup.
I used Jumbo Silicone Muffin Cups (a Christmas gift from a dear friend) but I also baked them in regular muffin papers to test the baking time.
The inspiration of the maple syrup, also a gift, reminded me of our trip to Vermont before moving to Seattle. Watching how the trees are tapped, sap collected, and the extensive process of making syrup, gave us a real appreciation for this wonderful product.
Buttermilk Blueberry Pancake Muffins
4 cups King Arthur All-purpose Flour
1/2 cup Queen Guinevere Cake Flour
3/4 cup granulated sugar
2 1/4 tsp. (1 pkg.) Instant Yeast
2 1/2 tsp. baking powder
1 tsp. baking soda
1/3 cup Pure Maple Syrup
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups buttermilk
3 large eggs
1 cup fresh or frozen blueberries
1/2 cup dried blueberries
1/2 cup Maple Fav-R bites
1 tsp. vanilla extract
Addition Maple Syrup for drizzling
Preheat oven 400F-degrees. Line muffin pan with papers or use Silcone muffin cups.
In a large bowl, add all the dry ingredients and whisk to incorporate. In a large glass measuring cup, measure the buttermilk, then, add the eggs. Use a fork to whisk together. To that mixture, add the Pure Maple Syrup and vanilla. Make a well in the dry ingredients and add the liquid ingredients (including the melted butter), all at once.
Stir to combine. Fold in the blueberries (frozen and dried) and the Maple Flav-R bites (if using). Scoop into the muffin cups. If you're using the Silicone Muffin Cups, make sure you place them on a baking sheet--never directly on the rack of the oven!
Drizzle an addition tablespoon of Pure Maple Syrup on top of the batter. Bake for 5 minutes, then, lower oven temperature to 350F-degrees and continue to bake another 20 minutes or until golden brown.
Let muffins cool about 5-10 minutes before removing from the cups. The regular sized muffins baked an additional 15-20 minutes after lowering the temperature, as well.
Remembering pancake breakfasts that my mother would fix on the weekend came back with the first bite.
And I know Ari and Maddie will just love these the next time Mimi comes to visit. Enjoy!