Blueberry Pancake Muffins With Mix
This post may contain affiliate links. For more information, read my disclosure policy here.
These Blueberry Pancake Muffins with Mix are a cozy and easy way to make an amazing breakfast muffin. With just one bowl and only 5 minutes of prep. They’re perfect for busy mornings, brunch spreads, or freezer-friendly snacks.
If your family loves blueberries like mine do, you have to try my Blueberry Lemon Cookies and my Strawberry Blueberry Dessert Trifle.
Why this Pancake Muffins With Mix Recipe Works
These easy pancake muffins are the kind of recipe you keep in your back pocket for busy mornings, weekend brunches, or when you just want something warm and sweet without standing over the stove. Made with pantry staples and a box of pancake mix, they’re soft, lightly sweetened, and packed with juicy blueberries. Think pancake meets muffin, no flipping required.
- Quick & Easy: Only 5 minutes of prep, one bowl, and no fancy techniques.
- Kid-Friendly: Great for lunchboxes, after-school snacks, or grab-and-go breakfasts.
- Customizable: Make this recipe with blueberries, chocolate chips, chopped nuts can be added to the pancake batter.
- Freezer-Friendly: Make a batch of pancake mix muffins recipe, freeze half, and reheat as needed. For a quick breakfast.
How to Make Pancake Muffins With Pancake Mix
These fluffy pancake muffins are my morning go-to, they are quick, fluffy, and the blueberries are a sweet surprise. I love them for breakfast on the go.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep the Pan & Oven: Preheat oven to 400°F. Line a 12-cup muffin pan with liners or spray generously with non-stick cooking spray.
- Make the Pancake Batter: In a large bowl, stir together pancake mix, milk, egg, maple syrup, oil, and vanilla until just combined. Don’t overmix.
- Add Berries: Gently fold in blueberries. Fill each muffin cup about ¾ full.
- Bake & Cool: Finally, bake 14–18 minutes, muffins are done when a toothpick in the center comes out clean. Cool in pan for 2 minutes, then transfer to a wire rack.
Prep Ahead Suggestions for this Pancake Muffin Recipe
You can make these pancake muffins in advance. They are perfect make ahead breakfast or special treat for you family.
- Prep the Dry Pancake Mix: Mix the dry ingredients the night before. Then just add the wet ingredients to make the batter.
- Mix: Pre-portion the pancake batter into muffin liners and refrigerate overnight in the muffin tin.
- Freeze: Freeze baked pancake muffins and reheat individually for busy morning, make sure they are stored in an airtight container.
Alternate Cooking Methods for My Pancake Muffin Recipe
It is simple to make recipe that you can make many different ways. These delicious muffins are nice twist on homemade pancakes.
- Mini Pancake Muffins: Bake in a mini muffin tin for 10- 12 minutes. They are great for toddlers or party platters. Use different flavors or mix ins for different treats.
- Sheet Pan Style Pancake Muffins: Pour batter into a greased 9×13 pan and bake for 20–22 minutes. Slice into squares for a fun twist to this great recipe.
How to Store, Reheat and Use Leftover Muffins
This is one of my best grab and go breakfasts. This easy breakfast idea is a true family favorite.
- Store: Muffins can be stored in an airtight container at room temperature for 2 days or refrigerate for up to 5. Or place in a freezer bag and pull them out when you need an easy breakfast. They are a perfect make ahead treat.
- Reheat: Microwave the muffin for 10–15 seconds or warm in a low oven.
- Use Leftovers Pancake Muffins: Slice and toast with butter, crumble into yogurt, or layer the pancake muffins into a breakfast parfait.
Frequently Asked Questions About This Breakfast Recipe
Yes, just use a gluten-free pancake mix. Use your favorite pancake mix.
You can, but the muffins will be less sweet. Add a bit of sugar or honey if needed. Also, you can use a flavored fruit syrup.
I love to add mini chocolate chips, bananas, nuts or even sprinkles to the muffins. Make you kids favorite pancake flavors.
Expert Recipe Tips for Pancake Muffins With Mix
You can make muffins with regular pancake mix, gluten-free mix or even protein pancake mix such as Kodiak Cake Pancake Mix.
- Do Not Overmix: Stir this quick and easy pancake mix just until combined for a tender muffin.
- Fill evenly: Use a cookie scoop for consistent muffin sizes. Make mini muffins in a mini muffin pan for a wonderful snack.
- Let them cool: A quick rest in the pan helps them set before transferring to a rack.
- Test early: Start checking at 14 minutes, every oven’s a little different.
- Serve this recipe with: List what to serve with apple cake and a refreshing latte.
More Recipes You Might Like
Quick Blueberry Pancake Muffins With Mix
Equipment
Ingredients
- 2 cups Pancake mix, such as Bisquick
- ⅔ cup Whole milk
- 1 Egg
- ½ cup Maple syrup
- 2 tablespoons Vegetable oil
- 2 teaspoons Vanilla
- 1 cup Fresh blueberries
Instructions
- Preheat oven to 400 degrees F
- Line a 12 cup muffin pan with cupcake liners or spray liberally with non-stick cooking spray.
- Add the pancake mix, milk, egg, maple syrup, vegetable oil and vanilla to a large bow and stir until just combined. Be careful not to over mix the batter.
- Fold in blueberries, chocolate chips, or any other mix-ins you desire.
- Fill each muffin cup ¾ full with batter and bake for about 14-18 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 2 minutes then transfer to a wire rack to cool completely.
Christina’s Notes
- Mini muffin tips: adjust baking time slightly for bite-sized treats.
- Freeze extras for busy mornings: microwave to rewarm.
- Blueberries may sink: toss in a little flour or reserve some to sprinkle on top.
- Top: Add a crumb topping or lemon glaze for extra flair.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
