Blueberry Pancake Muffins

Found in the Pioneer Woman magazine Spring 2026

 

Muffins:

2 c ap flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 c buttermilk

1 c sugar

1/2 c vegetable oil (sub applesauce)

1 large egg

1 tbsp vanilla

1 1/2 c blueberries

Glaze:

2 c powdered sugar

2 tbsp milk

1 tsp salted butter, melted and cooled

1 tbsp brewed coffee

1/2 tsp maple flavoring (or syrup)

pinch salt

 

Preheat the ovent o 375°. Line a muffin pan. Whisk together the flour, baking powder, baking soda, and salt in a medium bow. Set aside.

Whisk together the buttermilk, sugar, oil/applesauce, egg, and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with a spatula until the batter just comes together. Fold in the blueberries.

Divide the batter evenly among the muffin cups. Bake until the muffins are golden and spring back to the touch, 25-28 minutes. Let cool 10 minutes then move to a cooling rack to cool completely.

Whisk together the powdered sugar, milk, melted butter, coffee, maple, and salt in a medium bowl until smooth. Spoon generously over the muffins. Let it set.