Blueberry Pancake Muffins

I used this pancake recipe in a mini muffin tin. It is easy to make and it is fast. I add the blueberries just before baking to make sure each one has the same amount and it will limit the batter from turning blue if you are pursuing frozen berries. Muffins tastes great with blueberry syrup or maple syrup.


2 eggs
4 tsp sugar
1 teaspoon vanilla
1 cup milk
1/2 stick butter, melted
1/4 t. Salt
2 tsp. Baking powder
2 cups flour
1 cup blueberries, fresh or frozen

Preheat oven to 375. Brush the mini muffin tin (or mini cupcake paper liner) with butter.
Mix butter, sugar and vanilla. Add the rest of the wet ingredients. Add salt and  baking powder. Add the flour. Drop batter into the prepared muffin tins. Add 2-3 blueberries in each tin. Bake 12-15 minutes.

Blueberry syrup

1/2 cup orange juice
1/4 cup lemon juice and rind of 1 lemon
1 1/3 Tablespoons corn starch
2/3 cup sugar
1/2 t.vanilla
3 cups of blueberries


In a small pan, add orange juice, lemon juice, sugar and corn starch and simmer.
Add blueberries and continue to simmer for 5-7 minutes until a few burst. Remove from heat. Add lemon zest and vanilla.