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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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 18 muffins
Calories 51 kcal

Equipment

  • 2 standard size muffin pans

Ingredients
  

  • 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
 

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

  • 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