Maple Syrup and Blueberry Pancake Muffins (dairy-free, whole wheat)
Recipe type: muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Adapted from Joy the Baker and Canadian Parents
  • 1-1/2 cups white whole wheat flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 egg, beaten
  • ¾ unsweetened plain almond milk
  • ½ cup neutral oil (like grapeseed or canola)
  • 1 teaspoon vanilla
  • 5 tablespoons real maple syrup, divided
  • 1 scant cup blueberries
  1. Preheat oven to 375F (or 365F convection oven). Line standard-sized muffin pan with paper muffin cup liners.
  2. In a large bowl combine dry ingredients (flour, sugar, baking powder, salt), and mix well with a whisk.
  3. Measure all the wet ingredients (egg, milk, oil, vanilla, and 2 tablespoons maple syrup) in a 2 or 4-cup measuring cup, and leave the ingredients in the cup. Then gently whisk the ingredients together, and combine well.
  4. Pour the wet ingredients on top of the dry, and mix until just combined. Do not overmix or else muffins become rubbery. Gently stir in blueberries.
  5. Fill prepared muffin tins ¾ full. Bake for 18-20 minutes (16-17 minutes for convection) or until tops are golden brown and the muffin springs back when gently tapped.
  6. Let cool slightly on a cooling rack. Pour 3 tablespoons of maple syrup into a small shallow bowl. Dip the top of each muffin into maple syrup to glaze. Let muffins continue to cool on a rack.
  7. Serve warm or at room temperature. Store in an air-tight container for a couple days or freeze.
Recipe by Dana's Table at