Blueberry Pancake Muffins

Blueberry Pancake Muffins

To me, there is nothing like a good breakfast. When it comes to weekends, special occasions, and holidays, breakfast is an absolute must.

In fact, blueberry pancakes are a staple.

We turned this family favorite into blueberry pancake muffins and they’re a hit!

Read on to make these delicious muffins. Perfect for easy school snacks, breakfast, brunch, or brinner during the holidays or any Saturday morning.

Things You Will Need:

• 2 1/2 cup buttermilk pancake mix
• 1/2 cup granulated sugar
• 1 egg
• 2/3 cup water
• 1/4 cup vegetable oil
• 1 cup blueberries – Fresh or Frozen
• mixing bowls
• whisk
• muffin pan
• ice cream scooper

TIP:

If using frozen blueberries, be sure to rinse them before adding to the batter, this will remove the extra “purpleness” and keep your muffins from turning a solid purple.

Mix It Up

Preheat oven to 400 degrees and either spray a muffin pan or line it with liners. In a large bowl add the pancake mix and sugar and mix until combined.

Make the Batter

Then, add in the egg, water and oil and whisk until everything is incorporated. Carefully fold in the blueberries.

Either spoon or scoop the batter into the muffin pan, filling about 2/3 of the way full.

Enjoy Blueberry Goodness

Bake for 13-15 minutes, until the tops are a light golden brown. Remove from the oven and cool for 5-10 minutes before removing from the pan.

*optional – sprinkle a bit of granulated sugar on the tops of the muffins.

Enjoy!

You May Also Like:

• Blueberry Bacon Bread Pudding
• Breakfast Nutella Churros
• Banana Bundt Cake with Cream Cheese Glaze
• Mini Pineapple Upside Down Cakes

Now that I have shared this super easy recipe with you guys, I’m going to go and make a batch for the girls.

They’re great to grab on the go too, so I’ll be making a couple of girls happy by making these!

Have you ever tried blueberry pancake muffins?

Let me know, til then–cheers m’deres!

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