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For these Blueberry Pancake Mix Muffins, I take my favorite box of pancake mix, stir in the usual muffin ingredients like sugar, eggs, milk, and blueberries, and bake up a batch of soft and fluffy muffins. The pancake mix cuts down on the ingredients and prep time, so I can bake up a batch in less than half an hour for the ideal grab-and-go breakfast on those busy mornings.
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“These are great! Turned out beautifully! I used Kodiak protein pancake mix, which is my favorite. Not too sweet, which I like…although next time I think I might try using maple syrup instead of sugar. Would be great as giant muffins made ahead of time to take for camping breakfasts.” -Emily
Easy Blueberry Pancake Muffins Recipe
I’m all for cooking from scratch, but sometimes I just need a little shortcut. Enter a box of pancake mix! I combine my favorite with eggs, sugar, oil, and fresh blueberries to bake up a batch of soft and fluffy muffins ideal for those busy mornings when I need to get something on the breakfast table fast. The pancake mix cuts down the number of ingredients I need and my prep time. A true mom win!
Though any pancake mix is fine, I’m using blueberry to up the blueberry flavor of these muffins. If you have the time, you could even make your own pancake mix. From start to finish, I can get these muffins on the table, or if we are really pressed for time, into the car in less than 30 minutes. Though they are great for breakfast, I love sneaking one as a midday snack with my tea, and I’ve even added them to my weekend brunch buffet.
Tips for Beginners
- Do not prepare the pancake mix. I add the pancake mix to the batter to cut down on prep time and the number of ingredients required.
- Choose your favorite milk. I like using 2% as it adds a touch of creaminess, but any type will work, even plant-based.
- If using frozen blueberries. They tend to bleed and color the batter, but the muffins will still taste fine. Bake the muffins for a few minutes longer, as frozen blueberries have more moisture.
- Freeze a batch. Whenever I prepare these muffins, I make a double batch so I can have a stash in the freezer. I just heat one in the microwave for a super quick breakfast or snack.
Blueberry Muffins with Pancake Mix Recipe
Ingredients
- ¾ cup milk 170g, any milk works
- 2 large eggs 100g
- ¼ cup vegetable oil 50g, canola or melted coconut oil also work
- 2 tsp pure vanilla extract 8g
- 2 cups dry pancake mix 240g, such as Bisquick
- ⅓ cup granulated sugar 67g
- ¾ cup fresh blueberries 128g
Instructions
- Preheat oven to 350°F. Line a standard 12-count muffin tin with paper liners, if desired, or spray the pan with nonstick spray. Set aside.
- Whisk the milk, eggs, oil, and vanilla extract in a large bowl.¾ cup milk, 2 large eggs, ¼ cup vegetable oil, 2 tsp pure vanilla extract
- Add the pancake mix and sugar and whisk until combined.2 cups dry pancake mix, ⅓ cup granulated sugar
- Option One: Stir the blueberries into the batter. Then fill each muffin cup ¾ full.¾ cup fresh blueberries
- Option Two: Fill each muffin cup with 2 tbsp of the batter, filling about ⅓ of the way full. Add 1 tbsp of the blueberries to the batter. Top the blueberries with an additional 2 tbsp of batter, filling each cup about ½-inch from the top of the liners. Stir the batter with a toothpick.
- Bake for 18-23 minutes, or until a toothpick inserted comes out clean.
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Blueberry Pancake Mix Muffins Step by Step
Gather the ingredients and prepare a muffin tray: Gather the ingredients to make the muffins. Preheat the oven to 350°F and line a 12-count muffin tin with paper liners, if desired, or spray the pan with nonstick spray. Set aside.
Combine the wet ingredients: Whisk ¾ cup milk, 2 large eggs, ¼ cup vegetable oil, and 2 tsp pure vanilla extract.
Add the dry ingredients: Add 2 cups dry pancake mix and ⅓ cup granulated sugar.
Add ¾ cup fresh blueberries to the batter and fill each muffin cup ¾ of the way full.
Fill the muffin tray, option two: Fill each muffin cup with 2 tbsp of the batter.
Place 1 tbsp of the blueberries on top, and then add 2 more tbsp of batter. Stir with a toothpick.
Bake the muffins: Bake for 18-23 minutes, or until a toothpick inserted comes out clean.
Variations
- Change the add-ins. Add ¾–1 cup of inclusions; use chocolate chips, Funfetti sprinkles, raspberries, strawberries, walnuts, bananas, or white chocolate chips.
- Add a cinnamon streusel topping. Add ½ tsp ground cinnamon to the batter. Then mix ½ cup all-purpose flour, ¼ cup packed brown sugar, and ½ tsp ground cinnamon. Cut in 3 tbsp cubed butter and mix until you have small crumbs. Sprinkle evenly over the tops of each muffin, pressing it into the muffin batter, then bake according to the directions.
- Make mini muffins. Bake mini muffins at 350°F for 11-13 minutes, or until a toothpick inserted into the center comes out clean.
How to Store
Store leftover blueberry muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy cold, warmed gently in the microwave, or toasted.
These muffins freeze beautifully. Place them in an airtight container or resealable freezer bag and freeze for up to 3 months. Let thaw overnight in the refrigerator or in 30-second bursts in the microwave before enjoying.
Serving Suggestions
I love serving these delicious blueberry pancake mix muffins with all sorts of breakfast items, like a frozen coconut caramel frappe, or a cool and creamy chocolate coffee. For the ideal grab-and-go breakfast, I like pairing the muffin with a creamy green smoothie, but if I need the boost of caffeine, I’ll make this coffee smoothie. This recipe makes a full tray of muffins, so I’ve got enough for a whole week.
More Blueberry Recipes To Try
- This simple-to-make Blueberry Raspberry Coffee Cake is loaded with fresh fruit and makes for an ideal mid-afternoon treat.
- This Blueberry Crisp has the perfect balance of juicy berries and a golden, buttery topping.
- This fruity and colorful Blueberry, Raspberry, and Strawberry Tiramisu is perfect for my Fourth of July celebration.
These are great! Turned out beautifully! I used Kodiak protein pancake mix, which is my favorite. Not too sweet, which I like…although next time I think I might try using maple syrup instead of sugar. Would be great as giant muffins made ahead of time to take for camping breakfasts.