Dairy Free Oven Baked Blueberry Pancake Muffins Recipes

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BAKED BLUEBERRY PANCAKE



Baked Blueberry Pancake image

For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2 cups pancake mix
1-1/2 cups fat-free milk
1 large egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup

Steps:

  • In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries., Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.

Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 527mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS



Dairy-Free, Oven-Baked Blueberry Pancake Muffins image

Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.

Provided by IowaEats

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

cooking spray
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup almond milk
1 egg, beaten
2 tablespoons coconut oil, melted
1 ½ cups frozen blueberries, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
  • Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
  • Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
  • Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 12.3 g, Cholesterol 13.6 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 148.6 mg, Sugar 3.4 g

DAIRY-FREE BREAKFAST BLUEBERRY CHEESECAKE MUFFINS



Dairy-Free Breakfast Blueberry Cheesecake Muffins image

Being lactose intolerant, I have adjusted my Mom's old recipe to make it non-dairy. Here is the perfect alternative using Tofutti® cream cheese. You would never know it's not real cream cheese. Serve this for breakfast or brunch on a sunny spring day.

Provided by joannemerc

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 egg
¾ cup vanilla soy milk
⅓ cup vegetable oil
1 teaspoon lemon zest
4 ounces dairy-free cream cheese (such as Tofutti®)
¾ cup fresh blueberries
3 tablespoons white sugar
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Combine flour, 1/2 cup sugar and baking powder in large bowl.
  • In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until lightly browned, 18 to 20 minutes.
  • Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

Nutrition Facts : Calories 202.1 calories, Carbohydrate 28.4 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 132.1 mg, Sugar 12.9 g

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