Blueberry Pancake Muffins with Warm Citrus Maple Syrup

These Blueberry Pancake Muffins are a delightful twist on classic blueberry muffins. They have a hint of cornmeal for a slight crunch and are served with a warm citrus-infused maple syrup that adds a burst of flavor to each bite. Perfect for breakfast or brunch

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1/4 cup maple syrup
• 2 tbsp orange juice
• 1 tsp orange zest

Instructions:

Preheat your oven to 375F 190C and grease a muffin tin or use muffin liners

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt

In another bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Gently fold in the blueberries

Divide the batter evenly among the muffin cups, filling each about 2/3 full

Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean

While the muffins are baking, prepare the warm citrus maple syrup

In a small saucepan, combine the maple syrup, orange juice, and orange zest

Heat over low heat until warmed through

Once the muffins are done, remove them from the oven and allow them to cool in the tin for a few minutes

Serve the muffins warm with a drizzle of the citrus maple syrup

Enjoy