Blueberry Pancake Muffins with Pancake Mix

Blueberry Pancake Muffins with Pancake Mix

Muffins made with store-bought pancake mix for an easy healthy breakfast the whole family can enjoy together! Only 20 minutes to prepare and bake, and each bite is bursting with juicy blueberries and warm vanilla flavor. Blueberry Pancake Muffins are great to make ahead and freeze for a quick grab-and-go-breakfast or snack.



I’m always looking for simple, healthy breakfast ideas I can throw together on a whim. Blueberry Pancake Muffins with Pancake Mix could not be any easier and they are so yummy.

Just a few pantry ingredients and a box of your favorite store-brand pancake mix (I happen to love the krusteaz Protein Pancake Mix but any kind will do) and your favorite pancake mix-ins and that’s it!

Ingredients For Blueberry Pancake Muffins:

  • Favorite store-bought pancake mix
  • Sugar
  • Water
  • Egg
  • Butter
  • Vanilla extract
  • Fresh or frozen blueberries

Pancake Mix-Ins:

Not everyone loves cooked blueberries (ahem-my daughter) but there are plenty of other pancake mix-ins to enjoy in Pancake Muffins. It’s also an easy way to customize the muffins to your liking. If you’re feeding multiple people this is a great way to let everyone pick their own mix-ins and toppings.

  • Mini chocolate chips (1/2 cup)
  • Chopped strawberries (1 cup)
  • Crumbled cooked bacon (1/2 cup)
  • Cinnamon sugar topping (sprinkle on top before baking)
  • PBfit peanut butter powder (1 scopp, about 3 tablespoons)
  • Grated apple (1 sweet red or pink apple (not green) grated and moisture squeezed out) Combine this with the cinnamon sugar topping, so yummy


How to make blueberry pancake muffins:

  1. Add pancake mix, sugar, water, egg, butter and vanilla extract to a large mixing bowl. Whisk until just combined.
  2. Fold in blueberries or favorite mix-ins.
  3. Fill prepared muffin cups 3/4 full an bake until puffed and golden.

Freezing Blueberry Pancake Muffins:

Another great thing about Pancake Muffins is they freeze well. I make a big batch over the weekend and whatever we have leftover, I freeze for busy weekday mornings. Muffins can be frozen for up to 4 months. When I get a craving for pancakes and I don’t have a lot of time, I pull a couple from the freezer and heat for 1-minute and 30 seconds or so until warmed through. They are still tender and fluffy as if I made them fresh. We just love them!

Enjoy these Blueberry Pancake Muffins plain, or dress them up with butter, maple syrup, or honey. I know you’ll love this easy breakfast treat!



Other Easy Breakfast Ideas:

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Let’s eat!🤍

Blueberry Pancake Muffins with Pancake Mix

Muffins made with store-bought pancake mix for an easy healthy breakfast the whole family can enjoy together! Only 20 minutes to prepare and bake and each bite is bursting with juicy blueberries and warm vanilla flavor. These are great to make ahead and freeze for a quick grab-and-go-breakfast or snack.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Brunch
Cuisine American
Servings 18 muffins
Calories 51 kcal

Equipment

  • 2 standard size muffin pans

Ingredients
  

Preheat oven to 400°F and prepare muffin pans with liners or spray generously with non-stick cooking spray.

  • 2 1/2 cups store-brand pancake mix of choice I use Krusteaz Protein Pancake Mix- see link below
  • 1/4 cup sugar
  • 2/3 cup water plus more if needed
  • 1 egg, beaten
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 cup frozen or fresh blueberries see recipe notes for pancake mix-ins
  • non-stick cooking spray if not using liners

Instructions
 

  • In a large mixing bowl add pancake mix, sugar, water, beaten egg, melted butter, and vanilla extract. Using a whisk or large spoon, gently stir until just combine. You may need to add a touch more water. You want it to be on the thicker side.
  • Add frozen or fresh blueberries (or mix-ins of choice) and fold into batter.
  • Fill prepared muffin cups 3/4 full and bake for 12-15 minutes until puffed and golden. Serve immediately.

Notes

Tips:
Additional mix-ins- Not everyone loves cooked blueberries (ahem-my daughter) but there are plenty of other pancake mix-ins to enjoy in these muffins. It’s also an easy way to customize the muffins to your liking. If you’re feeding multiple people this is a great way to let everyone pick their own mix-ins and toppings.
  • Mini chocolate chips (1/2 cup)
  • Chopped strawberries (1 cup)
  • Crumbled cooked bacon (1/2 cup)
  • Cinnamon sugar topping (sprinkle on top before baking)
  • PBfit peanut butter powder (1 scopp, about 3 tablespoons)
  • Grated apple (1 sweet red or pink apple (not green) grated and moisture squeezed out) Combine this with the cinnamon sugar topping, so yummy
Be careful not to overmix batter- Overmixing the batter will result in a tough pancake muffin. Mix ingredients gently until just combined. You should still see a few lumps and that’s okay. 
Freezing muffins- Cool muffins completely before transferring to a freezer safe bag or container. Freeze muffins for up to 4 months. To re-heat, place in microwave for 1-minute and 30 seconds or until heated through. 
 
 
Recipe makes between 18-20 muffins. Nutritional facts are for one muffin and may vary depending on brand of pancake mix. 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Butter, Eggs, Frozen Blueberries, granulated sugar, Pancake mix, vanilla extract
Nutrition Facts
Serving size: 1 muffin
Servings: 20
Amount per serving 
Calories 52
% Daily Value*
Total Fat 1.8g2%
Saturated Fat 1g5%
Cholesterol 12mg4%
Sodium 60mg3%
Total Carbohydrate 6.9g3%
Dietary Fiber 0.9g3%
Total Sugars 4.2g 
Protein 2.5g 
Vitamin D 2mcg8%
Calcium 27mg2%
Iron 0mg2%
Potassium 9mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 

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