I think blueberries are one of the many tiny blessings God gives us. Which means that blueberry pancakes are medium sized blessings. But how often do you really, really want a blueberry pancake but don’t have an hour to make them? (Well, it takes our family an hour because we quadruple our recipe!)
The solution… Blueberry Pancake Muffins! They keep for days in an airtight container. They freeze and thaw well. And they taste just as good a couple of days old as fresh from the oven, whereas pancakes are best just off the griddle. How much better can it get?
Every July for the past several years, my family has gone blueberry picking. For the first few days after that, we have blueberries with our breakfasts, blueberries with our lunch and blueberry desserts.
The rest of the berries we freeze in gallon bags to have in smoothies... or, in this case, in muffins. Here's the recipe:
Blueberry Pancake Muffins
(Makes 3 Dozen)
(Makes 3 Dozen)
- 6 cups whole wheat flour
- 1 1/3 cups sucanat
- 8 teaspoons baking powder
- 2 teaspoons salt
- 4 eggs
- 1 1/2 cups orange juice
- 1/2 cup water
- 1 cup melted coconut oil or butter
- 2 cups fresh or frozen blueberries
- 3/4 cup slivered almonds (optional)
First mix together the whole wheat flour, sucanat, baking powder, and salt. Add the eggs, orange juice, water, and butter or coconut oil... and stir until fully combined. Fold in the blueberries. At this point you could add 3/4 cup of slivered almonds for a heartier muffin. Spoon into 3 dozen medium muffin tins, filling 2/3 full. (The batter will be very thick, more like dough than batter... as you can see from the above picture.) Bake at 400 for 20 to 25 minutes.
Note: the longer you cook these, the less like a pancake in texture they will be. You don’t want to under cook them though. They should be done when the tops are browning a bit and the blueberries are bubbly.
All my siblings love this recipe... even Tickle, who doesn't like blueberries. I guess that makes them really good!