Blueberry Pancake Muffins
A delicious and perfectly moist blueberry pancake muffin. Great to enjoy with your morning coffee, to munch on during brunch or to enjoy on those laid back Saturday mornings. Really, you can enjoy them anytime and since they're made with just a few ingredients, it doesn't get any easier than that!
Prep Time15 mins
Cook Time15 mins
Total Time45 mins
ice cream scooper
- 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) 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
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. 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.
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 little bit of granulated sugar on the tops of the muffins.