Pancakes and muffins are two favorite breakfast foods, so I thought it would be fun to combine the two in this recipe for Blender Blueberry Pancake Muffins!
The recipe is so easy to make, because everything is mixed in the blender, and then you just fold in the blueberries and pour into muffin cups.
You can substitute the blueberries for raspberries, cherries, or any other kind of summer berry.
I like to serve these muffins with organic butter, and kids might find it fun to dunk them in maple syrup.
Easy Blender Blueberry Pancake Muffins (Paleo, Grain-Free)
Adapted from Cook’s Illustrated
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes 1 dozen muffins
- 2 large eggs plus 1 egg white
- 2/3 cup water
- 1/4 cup ghee or coconut oil, melted and cooled
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 1/2 cups almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 2 cups frozen or fresh blueberries
- Butter and maple syrup for serving
- Preheat the oven to 350ºF and adjust the rack to the middle position. Line a muffin pan with muffin liners, or oil each cup.
- Please the eggs, egg white, water, ghee, maple syrup and vanilla in the blender and blend until frothy, about 30 seconds.
- Place the almond flour, arrowroot, cream of tartar, baking soda, and sea salt in the blender and blend until smooth. Pour the batter into a mixing bowl and gently stir in the blueberries.
- Divide the batter evenly among the muffin cups. Bake for 28-30 minutes until just turning golden brown on top.
- I prefer to serve these muffins with a pat of butter. You can also pour a little maple syrup in a bowl and dunk the muffins into the syrup.
- Serving Size: 12
Photo Credit: Becky Winkler