Name: Blueberry Pancake Muffins With Mix
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups Pancake mix; 0.667 cup Whole milk; 1 Egg; 0.5 cup Maple syrup; 2 tablespoons Vegetable Oil; 2 teaspoons Vanilla; 1 cup Fresh blueberries

Blueberry Pancake Muffins With Mix cover

From the Cook

1/4

Blueberry Pancake Muffins With Mix

Cake Mix Recipes Verified

Cakemixrecipes.com

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

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.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Coat Blueberries in Flour 🫐
Toss fresh blueberries in a tablespoon of dry pancake mix before folding them in—this prevents them from sinking to the bottom and keeps them evenly distributed throughout the muffins.
Don't Overmix the Batter 🥄
Stir the wet and dry ingredients until just combined with visible lumps remaining; overmixing develops gluten and creates tough, dense muffins instead of tender, fluffy ones.
Fill Cups Strategically 🧁
Fill muffin cups two-thirds full, then place 3-4 blueberries on top before baking to ensure juicy pockets throughout and beautiful berry presentation on each muffin.
Use Room Temperature Eggs & Milk 🥛
Cold ingredients don't incorporate smoothly into the mix, creating lumps; let eggs and milk sit out for 15 minutes before mixing for better batter consistency and even baking.
Freeze Before Serving for Best Texture 🧊
Cool muffins completely, then freeze in an airtight container for up to 3 months; they reheat beautifully and develop a more tender crumb after freezing.