Blueberry Pancake Muffins -

Blueberry Pancake Muffins

Richly flavored with blueberries and maple syrup, these light and fluffy blueberry pancake muffins are the perfect Saturday morning breakfast for any kid. Quick and ultra-easy to make, these naturally sweetened blueberry muffins have zero processed sugar. They also make an excellent grab 'n' go breakfast for rushed school mornings. Get the printable version in my free breakfast recipe ebook.

No ratings yet

Print Pin

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Muffins

Calories: 139kcal

Equipment

1 Mixing Bowl
1 Muffin Tin

Ingredients

1 Egg beaten
42 g butter melted
240 g milk
85 g maple syrup
226 g flour
3 tsp baking powder
½ tsp salt
12 g collagen optional, Mama Natural Brand
101 g blueberries frozen

Metric - US Customary

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners or lightly spray with oil.
In a medium size bowl, mix all ingredients together, reserving the blueberries to mix in at the end.
Fill muffin tins to full.
Bake for 25 minutes, checking for doneness with a toothpick.
Let cool for 10 minutes in muffin tin before serving.
Store in an airtight container on the counter for up to 3 days or in the fridge for 1 week.

Notes

* Make sure to store these in an air-tight container or a sealable bag as soon as they are cool to prevent them from drying out.

* These can sit out on the counter, however, it is advisable to store them in the fridge to preserve them longer.

Nutrition

NaturallySweetenedKids.com