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10 blueberry pancake muffins in a muffin tin with blueberries in the remaining muffin wells.
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4.60 from 10 votes

Blueberry Muffins with Pancake Mix Recipe

Make the most delicious blueberry muffins with a box of pancake mix!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Muffin Tin

Ingredients

  • ¾ cup milk 170 grams
  • 2 large eggs 100 grams
  • ¼ cup vegetable oil 50 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • 2 cups dry pancake mix 240 grams, such as Bisquick
  • ⅓ cup granulated sugar 67 grams
  • ¾ cup fresh blueberries 128 grams

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.
    overhead view of ingredients for blueberry pancake muffins in individual bowls.
  • Whisk the milk, eggs, oil, and vanilla extract in a large bowl.
    ¾ cup milk, 2 large eggs, ¼ cup vegetable oil, 2 teaspoons pure vanilla extract
    eggs, oil, and vanilla in a glass bowl.
  • Add the pancake mix and sugar and whisk until combined.
    2 cups dry pancake mix, ⅓ cup granulated sugar
    blueberry pancake muffin batter in a glass bowl with a whisk.
  • Option One: Stir the blueberries into the batter. Then fill each muffin cup ¾ full.
    ¾ cup fresh blueberries
    blueberry pancake muffin batter topped with blueberries in the wells of a muffin tin.
  • Option Two: Fill each muffin cup with 2 tablespoons of the batter, filling about ⅓ of the way full. Add 1 tablespoon of the blueberries onto the batter. Top the blueberries with an additional 2 tablespoons batter, filling each cup about ½-inch from the top of the liners. Stir the batter with a toothpick.
    a cookie portion scoop spooning muffin batter into the lined wells of a muffin tin.
  • Bake for 18-23 minutes, or until a toothpick inserted comes out clean.
    12 baked blueberry pancake muffins in a muffin tin.

Notes

  • You can use any milk you like, including plant-based milk.
  • You can use canola or melted coconut oil in place of the vegetable oil.
  • Feel free to swap the blueberries for chocolate chips or nuts if you prefer!
  • Freeze a batch and reheat in the microwave for a super quick breakfast or snack!
Storage: Store blueberry muffins with pancake mix in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 137kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 127mg | Potassium: 86mg | Fiber: 1g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 0.5mg