Blueberry Pancake Mix Muffins are the perfect shortcut solution to making flapjacks without having to worry about flipping! This quick and easy recipe combines a powdered pancake mix with a few kitchen staple ingredients and bakes the batter into light, fluffy, moist muffins.
Blueberry Muffins Made With Pancake Mix
Making Blueberry Pancake Mix Muffins is the easiest way to prepare your pancakes and simply bake them in the oven instead of flipping and frying them (or burning them) on the grill or griddle.
What I love most about using “just add water” pancake mix is that the powder already contains its own flour and leavening agent, which cuts down on the number of ingredients you’ll need for this recipe.
These Blueberry Pancake Mix Muffins are conveniently portable and individually portioned like a muffin, with the same delicious flavor as your favorite pancake.
Make them sweet or make them savory, it is so easy to customize this breakfast treat with so many different mix-ins and toppings.
For more easy ways to prepare pancakes without standing over the stove, try my Dutch Baby Pancakes, Easy Pancake Mini Muffins, and Sheet Pan Pancakes.
Why We Love This Blueberry Pancake Mix Muffins Recipe
- Quick and easy to make with your favorite pancake mix.
- Combines a few simple ingredients with a packaged powder to save time.
- Melt-in-your-mouth, moist muffins to enjoy with your morning coffee.
- Fun for kids to customize with their favorite mix-ins.
- Great on-the-go breakfast, portable sweet treat, or after-school snack.
- Perfect make-ahead morning meal or brunch option for holidays and lazy weekends.
Ingredients
- Powdered pancake mix: Use the “just add water” type.
- Granulated sugar
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
- Fresh blueberries
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Substitutions and Additions
- More Mix-Ins: You can substitute the blueberries with other fresh fruit (like raspberries, bananas, strawberries, or mango), nuts (such as almonds, pecans, or walnuts), dried fruit (like raisins or cranberries), chocolate chips, cinnamon, or even sprinkles.
- Make Savory Muffins: For savory muffins, omit the blueberries and add spices, Jalapeños, red peppers, diced ham, bacon bits, or shredded cheese. You can also mix the batter with herbs, like thyme, chives, and cilantro.
- More Milk Options: You can use any kind of milk you prefer to make your muffins. While whole milk is standard, you can replace it with skim milk, coconut milk, almond milk, or even oat milk.
- Serve with Syrup: Once baked, feel free to dip or drizzle your muffins with maple, chocolate, or caramel syrup.
Recommended Tools
- Muffin pan
- Muffin liners
- Large bowl
- Medium bowl
- Spatula or stirring spoon
How to Make Blueberry Pancake Mix Muffins
This Blueberry Pancake Mix Muffins recipe has a simple shortcut to bake your morning breakfast without the worry of burning it on the stove! These muffins are fluffy and moist and the perfect meal to start your morning.
- Mix Dry Ingredients: Combine the dry pancake mix with sugar. Set aside.
- Mix Wet Ingredients: In a separate bowl, mix together eggs, milk, vegetable oil, and vanilla extract until very well combined.
- Make The Muffin Mixture: Pour egg mixture into the bowl with the dry mixture and stir. Gently fold in the blueberries.
Pro Tip: Make sure not to over mix. Small chunks are expected and ok to leave in the batter. - Bake: Line a muffin pan with liners and fill each to the top with the batter. Bake at 375 degrees Fahrenheit for 18 minutes.
Pro Tip: Muffins are done baking when a toothpick can be inserted into the center of a muffin and pulled out clean. - Serve: Let muffins cool before serving and top with fresh fruit if desired. Enjoy!
Tips
- Don’t over mix your muffin batter (your pancake batter should be lumpy). Because the pancake mix already has the leavening agent, as soon as you add in the wet ingredients and mix, the batter will start rising. Therefore, you want to immediately place it in the prepared muffin tin to keep it high.
- You can eat these blueberry muffins warm or cold.
- For denser and richer muffins, feel free to use heavy cream or half-and-half instead of milk.
Storage Tips
- To Store: These blueberry muffins can be stored in an air-tight container in the refrigerator for up to 7 days
- To Freeze: You can freeze your baked muffins in a freezer-safe container for up to 5 months. Freezing the batter is not recommended.
- To Reheat: Thaw your frozen muffins in the fridge overnight and reheat in the microwave.
Frequently Asked Questions
Yes, you can use frozen blueberries if fresh are not available to you. If you are using frozen blueberries, rinse your berries in cold water, then drain them. This will help pull away the extra blue color and won’t leave your batter streaky.
You can make your own pancake mix as long as it is a dry powder mix. If you have all-purpose flour, baking powder, and salt on hand, you can easily make muffins from scratch without a mix!
Yes, you can make these blueberry muffins in a cupcake pan instead of a muffin pan. You can even pour the batter into a mini muffin tin and subtract 4 to 5 minutes from the baking time.
Other Easy Muffin Recipes
- Pumpkin Spice Muffins
- Homemade Egg McMuffins
- French Toast Muffins
- Mini Banana Bread Muffins
- Easy Breakfast Muffins
Blueberry Pancake Mix Muffins
Ingredients
- 3 cups powdered pancake mix “just add water” type
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries plus more for garnish
Instructions
- Preheat your oven to 375 degrees.
- In a large bowl, combine dry pancake mix with sugar.
- In a medium bowl, mix together eggs, milk, vegetable oil, and vanilla extract until very well combined.
- Pour egg mixture into your large bowl with your dry mixture and stir well but be sure not to over mix. Small chunks are expected and ok to leave.
- Fold blueberries into the batter gently.
- Line a muffin pan with muffin liners and fill each to the top with muffin batter.
- Bake for 18 minutes or until a toothpick can be inserted into the center of a muffin and pulled out clean.
- Let muffins cool before serving and top with fresh fruit if desired.
Jenn’s Notes
- To Store: These blueberry muffins can be stored in an air-tight container in the refrigerator for up to 7 days
- To Freeze: You can freeze your baked muffins in a freezer-safe container for up to 5 months. Freezing the batter is not recommended.
- To Reheat: Thaw your frozen muffins in the fridge overnight and reheat in the microwave.
- Don’t over mix your muffin batter (your pancake batter should be lumpy). Because the pancake mix already has the leavening agent, as soon as you add in the wet ingredients and mix, the batter will start rising. Therefore, you want to immediately place it in the prepared muffin tin to keep it high.
- You can eat these blueberry muffins warm or cold.
- For denser and richer muffins, feel free to use heavy cream or half-and-half instead of milk.
