Blueberry Pancake Muffins Recipe

Blueberry Pancake Muffins Recipe

Pancake muffins - you will use pancake mix as the base of these muffins. I used blueberries to make these easy muffins. A simple and easy muffin recipe you will make over and over again.

Course Breakfast

Cuisine American

Keyword bisquick blueberry muffins, blueberry muffins with pancake mix, pancake muffin recipe

Prep Time 10

Cook Time 12

Additional Time 5

Total Time 27

Servings muffins

Calories 97kcal

Author Kelsey

Equipment

Ingredients

2 1/2 cups Buttermilk Pancake Mix
2/3 cup water
1 egg
1/2 cup granulated sugar
1/4 cup oil
1 cup blueberries fresh or frozen

Instructions

Preheat the oven to 400 degrees. Place liners in the muffin tin or grease pan well.
Now in a bowl add your pancake mix and sugar and mix to combine.
Add in the egg, water and oil. Mix well till incorporated. Then fold in the blueberries.
Scoop into muffin tin around 2/3rds the way full.
Bake for 12-14 minutes or until golden brown. Remove and let cool 5 minutes then serve.
Serve up these pancake muffins for breakfast or a dessert.

Notes

Sugar Top - Use a little extra sugar and sprinkle on top of muffins before you bake for a light sugar coating if you want. This is optional.

Mix-ins - So I used blueberries, but you can use any fruit, dried fruit, chocolate chips, etc.

Frozen Berries - Rinse your blueberries in cold water and drain water. Then mix in the pancake mix, and this will help reduce the blue bleeding color from the berries.

Storing - Store your pancake muffins in the fridge, or freeze them. Then eat cold, let warm up to room temperature or warm in the microwave for a fresh out of the oven.

Freezing - You can freeze muffins in a proper container for up to 3 months. Thaw in the fridge overnight or warm up on counter or microwave for a quick thaw.

Nutrition