Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: Mix the Wet Ingredients
In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth.
Step 3: Combine
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries gently. Do not overmix.
Step 4: Cook
Heat a lightly greased skillet over medium heat. Pour about ¼ cup batter for each pancake. Cook until bubbles appear, then flip and cook another 1–2 minutes until golden brown.
Step 5: Serve
Top with butter, maple syrup, and fresh blueberries.
🫐 Bakery-Style Blueberry Muffins
These moist blueberry muffins have tender crumb and bakery-style domed tops.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ cups blueberries
- 1 tablespoon flour (for coating blueberries)
Instructions
Step 1
Preheat oven to 375°F (190°C). Line a muffin pan with paper liners.
Step 2
Coat blueberries with 1 tablespoon flour.
Step 3
Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
Step 4
Mix flour, baking powder, and salt. Add to the butter mixture alternately with milk.
Step 5
Fold in blueberries.
Step 6
Fill muffin cups about ¾ full.
Step 7
Bake for 20–25 minutes until golden and a toothpick comes out clean.
