Blueberry Pancake Muffins with Maple Crumble
These muffins came out awesome. They actually taste just like blueberry pancakes, and the syrup flavor in the crumble really comes through
Servings: 12 servings
Calories: 147kcal
Ingredients
for the crumble:
- ½ cup flour
- ½ cup brown sugar
- 6 tablespoon butter
- 2 tablespoon maple syrup
for the muffins:
- 2 ½ cups blueberry pancake mix
- 1 teaspoon cinnamon
- ½ cup sugar
- 1 egg
- 3 tablespoon vegetable oil
- 1 teaspoon vanilla
- ⅔ cup water
- 2 teaspoon lemon zest
- 1 ½ cups blueberries fresh or frozen
Instructions
for the topping:
- In a small bowl stir together the flour and brown sugar. Add the butter and either use a pastry blender or your fingers to rub it in, until the mixture forms pea-sized lumps.
- Use a fork to quickly stir in the maple syrup, then set aside.
for the muffins:
- Preheat the oven to 375 F and spray a 12 cup regular or 6 cup jumbo muffin pan with cooking spray.
- Whisk together the pancake mix, cinnamon, and sugar in a large bowl and set aside.
- In a separate bowl, beat the egg and stir in the vegetable oil, vanilla and water. Quickly add the wet ingredients to the dry and mix together until just combined. Do not over mix.
- Fold in the lemon zest and blueberries and fill the muffin cups about ⅔ full with the batter. Sprinkle some of the crumble over the batter and bake for about 17 - 20 minutes, until the tops are golden brown and a toothpick test comes back clean.