These easy blueberry pancake muffins are perfect for breakfast, brunch, or anytime you want a sweet treat!
They’re bursting with juicy blueberries and have that classic pancake taste you love, just in a more convenient form.
Drizzle them with maple syrup, add a pat of butter, or enjoy them exactly as they are.
They’re made with simple pantry ingredients and are ready in under 30 minutes!
Why You’ll Love These Blueberry Pancake Muffins
Comforting Taste: The combination of fluffy pancake texture, juicy blueberries, and a hint of vanilla creates a comforting taste. It’s reminiscent of a classic breakfast favorite.
Perfect for Busy Mornings: These muffins offer the convenience of pancakes in a grab-and-go form. They’re ideal on busy days.
Simple Ingredients, Big Impact: The recipe uses pantry staples like pancake mix and milk. It transforms basic ingredients into something special in a snap.
Freezer-Friendly: Make a double batch and freeze the extras for up to 3 months. Then, microwave for 20-30 seconds whenever you’re craving a pancake-inspired treat.
Ingredients
- Pancake Mix: It forms the base of the muffins, providing flour, leavening agents, and salt in one convenient mix.
- Granulated Sugar: It adds sweetness and helps create a golden-brown crust.
- Milk: It creates a moist, rich texture in the finished muffins.
- Eggs: They act as a binder to hold ingredients together.
- Melted Butter: It helps create a soft, tender crumb and contributes to the golden-brown color.
- Vanilla Extract: It enhances overall flavor and complements the blueberries.
- Fresh or Frozen Blueberries: They provide bursts of sweet-tart flavor and moisture.
- Cinnamon: It adds warm, spicy notes to complement the blueberries.
How to Make Blueberry Pancake Muffins
These muffins are just about as easy as it gets!
1. Prep. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
2. Combine the dry ingredients. In a large mixing bowl, whisk together the pancake mix, sugar, and cinnamon (if using) until evenly combined.
3. Add the wet ingredients. Make a well in the center of the dry ingredients, then add the milk, eggs, melted butter, and vanilla extract. Stir until just combined. Small lumps are okay. Be careful not to overmix, as this can make the muffins tough.
4. Fold in the blueberries. Gently fold the blueberries into the batter to distribute them evenly.
5. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
6. Bake. Bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and serve. Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips for the Best Blueberry Pancake Muffins
Here are some of my best tips for perfect pancake muffins.
- Fresh or frozen works just fine. Both fresh and frozen blueberries work well. But if using frozen, don’t thaw them to avoid excess moisture in the batter.
- Don’t overmix! Stir the batter until just combined. Overmixing can lead to tough muffins, which you want to avoid for a light, fluffy texture.
- Keep things even. Gently fold the blueberries into the batter at the end to prevent them from sinking to the bottom of the muffins.
- Don’t overfill! Fill the muffin cups 3/4 full. This allows room for the muffins to rise without overflowing.
- Take the toothpick test. Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they’re ready.
- Dress them up. Serve warm with a drizzle of maple syrup or a pat of butter for a true pancake-like experience.
How to Store
Here’s how to keep your muffins fresh to enjoy all week.
To Store: Place cooled muffins in an air-tight container lined with paper towels. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To Freeze: Wrap each muffin individually in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours before serving.
To Reheat: Warm individual muffins in the microwave for 15-20 seconds. Or place them in a 350°F oven for 5 minutes until heated through.
Blueberry Pancake Muffins
12
servings10
minutes18
minutes133
kcalTo Freeze: Wrap cooled casserole portions tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
Ingredients
2 cups pancake mix (any brand will work. Use a “just add water” type for simplicity)
2 tbsp granulated sugar
2/3 cup milk
2 large eggs
2 tbsp melted butter
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Optional: 1/2 tsp cinnamon for extra warmth
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
- In a large mixing bowl, whisk together the pancake mix, sugar, and cinnamon (if using) until evenly combined.
- Make a well in the center of the dry ingredients, then add the milk, eggs, melted butter, and vanilla extract. Stir until just combined—small lumps are okay. Be careful not to overmix, as this can make the muffins tough.
- Gently fold the blueberries into the batter to distribute them evenly.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- If using frozen blueberries, do not thaw them first. This prevents excess liquid from coloring the batter blue.
- Add a teaspoon of lemon zest to the batter for a subtle citrusy brightness that complements the blueberries.
- Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps keep them suspended in the batter instead of sinking to the bottom.
