Blueberry Pancake Muffins with Maple Crumble
I had a craving for blueberry pancakes the other day and decided to try making them in a more portable version. Muffin form seemed like a logical choice. I wanted to somehow incorporate the maple syrup—arguably the best part of a pancake. Instead of using it to sweeten the batter, I decided to add it to the crumble topping. Syrup on top just kind of made sense.
These muffins came out awesome. They actually taste just like blueberry pancakes, and the syrup flavor in the crumble really comes through. These muffins are a great way to take blueberry pancakes with you—to work or to give to friends. They’re original and absolutely delicious.
- for the crumble:
- flour - 1/2 cup
- brown sugar - 1/2 cup
- butter - 6 tbsp - cold and cut into small pieces
- maple syrup - 2 tbsp
- for the muffins:
- blueberry pancake mix - 2 1/2 cups
- cinnamon - 1 tsp
- sugar - 1/2 cup
- egg - 1
- vegetable oil - 3 tbsp
- vanilla - 1 tsp
- water - 2/3 cup
- lemon zest - 2 tsp
- blueberries - 1 1/2 cups, fresh or frozen
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.