Berry Blue.

Y’all…summer totally feels like one big weekend.

You know…those weekends where you wake up at 10 o’clock and eat a hearty breakfast…with piles of crispy bacon, frittata’s as big as your head, and pancakes…stacks and stacks of pancakes.

I love me some pancakes, but sometimes I’m in a pinch for time.

When I say i’m in a pinch for time, really, I mean I am too lazy to stand over the stove and flip those little cakes over one, by one.

30 pancakes is just too many flips. Like 60 too many flips.

Ain’t nobody got time for that (if you watch Duck Dynasty…you know who that famous quote is from).

Speaking of flips.

I was walking into Hobby Lobby w/ my momma yesterday and my flip flop came apart.

I’m not even joking…the attachment from the toe to the sandal ripped in half.

It’s okay, ya’ll…Hobby Lobby had my back…$1.99 flip-flops, anyone?

Back to pancakes.

No time.

To lazy.


Pancake muffins.


When baby seester was a little girl, she was obsessed with all things blueberry.


Especially blueberry muffins and pancakes.


We lived in Massachusetts for a while when we were little because of my dad’s job.


I’m pretty sure it was cold there…all I remember was snow 😉


I just remember waking up in the wee a.m. hours and seeing my baby seester (who was, mind you, about two years old), sitting on top of our kitchen counter, shoveling mini blueberry muffins into her mouth.


For such a tiny little gal, she could put away a boat load of blueberry muffins.


Then we got chicken pox, I cut my toe with a razor in the shower, we watched the Wizard of Oz


and the rest is history.


But seriously y’all…these muffins are super light and fluffy, like a pancake,


with a warm vanilla/blueberry smash bang flavor combo.


Plus, they are disguised as muffins.


Which not only makes them hand-held, but super cute, too!

4.0 from 2 reviews
Blueberry Vanilla Pancake Muffins
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
Light and fluffy blueberry vanilla pancakes in muffin form topped w/ a sweet maple coconut glaze. Gluten-free, paleo, and refined sugar-free.
  • For the pancake muffins:
  • 1 c. unsweetened, vanilla almond milk
  • 1 c. liquid egg whites (or 4 large eggs)
  • 2 t. pure Mexican vanilla extract
  • 2 T. granulated stevia
  • ½ c. coconut flour
  • ½ t. salt
  • 1 t. baking powder
  • 1 c. fresh blueberries
  • For the coconut maple glaze:
  • ¼ c. slightly melted coconut butter
  • 2-3 T. unsweetened, vanilla almond milk
  • 1 t. pure maple syrup
  1. Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the almond milk, egg whites, vanilla, and stevia.
  3. Stir in the coconut flour, salt, and baking powder.
  4. Fold in the blueberries.
  5. Pour the batter by rounded tablespoons into each muffin cup.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center of each pancake muffin comes out clean.
  7. Let the muffins cool completely.
  8. For the glaze, whisk all of the ingredients together until smooth. Glaze each cooled muffin and devour!

Nutritional Facts (per muffin 1/15th of recipe w/out glaze): Total Calories: 28, Total Fat: 1g, Total Carb: 4g, Total Protein: 1g, Sodium: 25mg, Sugars: 1g



  1. mmm… these look right up my alley! I get lazy with flipping too, I think I need five arms. That would make it more time effective 😉

  2. These are of the chain lady! Enjoyed them all summer. Por favor. . hook me up. I need a pumpkin version for my fam! Thank you lovely.:)

    • Chelsy says:

      Erica! I love these! They are so good and easy to make. I will hit you up w/ a pumpkin recipe asap! 🙂

  3. Erica says:

    Thanks mama! Super excited. My three year old and hubby thank you. Yay! Can’t wait.:)

  4. Buon giorno!
    Stavo cercando una nuova ricetta per colazione e google mi ha portato sul tuo blog:)
    Complimenti comunque per la tua pagina web e le tue ricette mi piacciono molto, sono un po escotiche e tanto volevo provare qualcosa non tipico italiano.
    Saluti da San Leonardo in Passiria! Aurora

    • Chelsy says:

      Aurora, Grazie per la lettura. Ho molte ricette un’ottima colazione per il tuo divertimento! Fatemi sapere se li si prova. Vi augoro una buona giornata! Mangia!

  5. Mickey says:

    Thank you so much for sharing these delicious, gluten free and dairy free recipes! I really mean it. I’ve started an elimination diet on the doctor’s orders but it’s been soooooo hard because of my sweet tooth, but these look delicious!
    Just one thing, is there anything I could use instead of the eggs that isn’t some kind of artificial egg substitute?

  6. Teresa says:

    The batter was liquid and I am wondering if the amount of coconut flour listed is incorrect.

    Instead, I used:
    2 cups coconut flour
    2T baking powder
    (a little more vanilla, 1 tsp more Stevia)

    My son can’t have gluten, dairy or sugar and he just loves these! I didn’t even ice them!)

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