• prep: 1 hr
• cook: 20 min
• total: 1 hr 20 min

servings:

Breakfast for dessert, anyone? These blueberry pancake cupcakes deliver all the delicious flavors of blueberry pancakes — sweet-tart berries, brown butter from the griddle, maple syrup — in a charming handheld dessert. They just so happen to be the perfect thing to bake if you overslept and missed cooking someone special breakfast in bed. 

• 8 tablespoons (113g) unsalted butter cut into large pieces
• 1 1/4 cups (150g) King Arthur Unbleached Cake Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (106g) light brown sugar or dark brown sugar packed
• 1/4 cup (78g) maple syrup*
• 2 large eggs
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 teaspoon maple flavor
• 3/4 cup (170g) buttermilk
• 3 tablespoons (40g) light brown sugar or dark brown sugar packed
• 1 tablespoon (7g) cornstarch or 2 1/4 teaspoons Instant ClearJel
• 1/8 teaspoon salt
• 1 1/2 cups (210g) blueberries fresh or frozen
• 1 1/2 teaspoons fresh lemon juice
• 2 tablespoons (28g) water
• 8 tablespoons (113g) unsalted butter softened
• 2 to 2 1/2 cups (227g to 283g) confectioners' sugar sifted
• 2 tablespoons (39g) maple syrup plus more for drizzling
• 1/2 teaspoon maple flavor plus more as needed
• 1 teaspoon milk or water plus more as needed

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