The Best Muffins Around

Mike has been after me for awhile to bake something sweet and yummy for him. While I love the compliment that my baking is good enough for him to request I don't particularly like the task of actually doing it. It's hot outside. Really hot. And up here in the North, where the Winters are pretty harsh houses don't have central air conditioning. And to turn on the oven would just make it that much hotter. Unfortunately for Mike, I've been on a heat strike when it comes to making anything that requires baking.

Finally on Friday the weather was a bit cooler, even if it was marginally so. And so this little baker here got to work to surprise Mike with a plate full of mini blueberry pancake muffins, that he would find when he got home from work.

These little tiny blueberry pancake muffins are apparently the greatest thing on this green earth. But since I don't like blueberries, you'll have to take it from my husband and kiddos who ate all 24 of them in less than 24 hours. Yeah, they are that scrumptious!

Adapted from Bakerella's Mini Maple Pancake Muffins (replacing the chocolate chips with blueberries)

Mini Maple Pancake Muffins

1 1/2 cups flour (I live in a higher elevation, so adjust for where you live)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup sour milk (regular milk plus a teaspoon of distilled vinegar left to sit for three minutes ... you could also use buttermilk)
1 egg
2 tablespoons maple syrup
2 tablespoons melted butter
1/2 heaping cup of fresh blueberries

Generously grease a 24 cup mini muffin pan with non-stick spray.
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
In another bowl, stir milk, egg, maple syrup and melted butter until just combined.
Add wet ingredients to dry ingredients and mix until combined.
Stir in blueberries (by hand to prevent squishing them with the mixer).
Bake for 8-9 minutes.
Makes 24 mini pancake muffins.