Blueberry Pancake Mix Muffins

By Becky Hardin

Published Feb 15, 2023

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blueberry pancake mix muffins pinterest - 3

Blueberry muffins made with pancake mix - simply the best! - 4

This recipe shows you an easy way to make Blueberry Muffins with Pancake Mix! that’s right, for this quick breakfast, you can use your favorite box of pancake mix to create the best homemade muffins. It’s a great grab-and-go food for busy mornings, weekly meal prep, slow Sundays, and special occasions with the whole family.

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What’s in Blueberry Pancake Muffins

The beauty of using a box of pancake mix is that you only need 4 ingredients to make these blueberry muffins!

Pancake Mix: Any pancake mix will work for this recipe. We’re using blueberry, but choose your favorite!
Milk: Whole milk will make the richest muffins, but 2% or nonfat milk will work fine too.
Oil: This adds moisture to the muffins. Use your favorite baking oil, like canola oil or vegetable oil .
Vanilla Extract : The vanilla adds flavor that makes these muffins taste like they are scratch made!

Blueberry Pancake Mix Muffin Variations

There are so many different things you can do with these muffins!

Use ¾ – 1 cup of inclusions. You can even choose several different flavors and recipe variations and bake a few muffins of each type. Try chocolate chips, funfetti sprinkles, raspberries, strawberries, walnuts, bananas, or white chocolate chips.

Try making a cinnamon streusel topping! Add ½ teaspoon of ground cinnamon to the batter. Then measure ½ cup of all-purpose flour, ¼ cup packed brown sugar, ½ teaspoon of ground cinnamon, and 3 tablespoons of butter, cut into cubes.

Mix the flour, sugar, and brown sugar. Then cut the butter into the mixture until you have small crumbs. Sprinkle the streusel mixture evenly over the tops of each muffin cup. Each will get about 2 tablespoons of the streusel. Gently press the topping into the muffin batter, then back according to package directions.

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Any kind of dry pancake mix works great. I love Bob’s Red Mill, Stonewall Kitchen, and Kodiak Cakes brands for this muffin recipe, but use your favorite.

Yes, any boxed pancake mix will work, and you don’t need to change the recipe at all for different types of mix! I have a slight preference for using the mix that just needs water added, as the muffins end up a little bit more moist than the basic pancake mix.

No. Use 2 cups of dry pancake mix in the muffin batter. Do not prepare the pancake mix!

Any dairy or non-dairy milk works great. Use your favorite!

Absolutely! Bake mini muffins at 350°F for 11-13 minutes, or until a toothpick inserted into the center comes out clean.

Yes, you can use frozen blueberries for this blueberry muffin recipe, although I prefer using fresh blueberries. Frozen blueberries may tend to bleed into the batter and will color the batter. When using frozen blueberries, bake the muffins for up to 10 minutes longer. Baking times may differ depending on your oven, so make sure to check on the muffins periodically when baking.

Use ¾ cup of your favorite add-ins like chocolate chips, chopped strawberries, sliced bananas, granola, dried fruits, chopped nuts, or sprinkles.

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How to Store Pancake Mix Blueberry Muffins

Store leftover blueberry muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy cold, warmed gently in the microwave, or toasted!

How to Freeze Pancake Muffins

These muffins freeze beautifully. Place them in an airtight container or resealable freezer bag and freeze for up to 3 months. Let thaw overnight in the refrigerator or in 30-second bursts in the microwave before enjoying.

Serving Suggestions

These delicious blueberry pancake mix muffins go great with all sorts of breakfast items and bakery-style treats. I love them with a Frozen Coconut Caramel Frappe , Chocolate Coffee , Creamy Green Smoothie , or Coffee Smoothie . They’re also great paired with a sausage breakfast casserole , fresh fruit, bacon , or egg bites !

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If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe .

Ingredients1x2x3x

▢ ¾ cup milk 170 grams
▢ 2 large eggs 100 grams
▢ ¼ cup vegetable oil 50 grams
▢ 2 teaspoons pure vanilla extract 8 grams
▢ 2 cups dry pancake mix 240 grams, such as Bisquick
▢ ⅓ cup granulated sugar 67 grams
▢ ¾ cup fresh blueberries 128 grams

Instructions

Preheat oven to 350°F. Line a standard 12-count muffin tin with paper liners, if desired, or spray the pan with nonstick spray. Set aside.
Whisk the milk, eggs, oil, and vanilla extract in a large bowl. ¾ cup milk, 2 large eggs, ¼ cup vegetable oil, 2 teaspoons pure vanilla extract
Add the pancake mix and sugar and whisk until combined. 2 cups dry pancake mix, ⅓ cup granulated sugar
Option One: Stir the blueberries into the batter. Then fill each muffin cup ¾ full. ¾ cup fresh blueberries
Option Two: Fill each muffin cup with 2 tablespoons of the batter, filling about ⅓ of the way full. Add 1 tablespoon of the blueberries onto the batter. Top the blueberries with an additional 2 tablespoons batter, filling each cup about ½-inch from the top of the liners. Stir the batter with a toothpick.
Bake for 18-23 minutes, or until a toothpick inserted comes out clean.

Equipment

Kitchen Scale (optional)
Muffin Tin

Becky’s Tips

You can use any milk you like, including plant-based milk.
You can use canola or melted coconut oil in place of the vegetable oil.
Feel free to swap the blueberries for chocolate chips or nuts if you prefer!
Freeze a batch and reheat in the microwave for a super quick breakfast or snack!

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Breakfast Recipes we Love

Banana Nutella Muffins
Biscuit Breakfast Casserole
Strawberry Muffins
Mixed Berry Muffins
Croissant Breakfast Sandwiches
Copycat Starbucks Egg Bites
Chocolate Chip Muffins
How to Make Pancakes

10 blueberry pancake muffins in a muffin tin with blueberries in the remaining muffin wells. - 9

Blueberry Muffins with Pancake Mix Recipe

Equipment

Kitchen Scale (optional)
Muffin Tin

Ingredients

¾ cup milk 170 grams
2 large eggs 100 grams
¼ cup vegetable oil 50 grams
2 teaspoons pure vanilla extract 8 grams
2 cups dry pancake mix 240 grams, such as Bisquick
⅓ cup granulated sugar 67 grams
¾ cup fresh blueberries 128 grams

Instructions

Preheat oven to 350°F. Line a standard 12-count muffin tin with paper liners, if desired, or spray the pan with nonstick spray. Set aside.
Whisk the milk, eggs, oil, and vanilla extract in a large bowl. ¾ cup milk, 2 large eggs, ¼ cup vegetable oil, 2 teaspoons pure vanilla extract
Add the pancake mix and sugar and whisk until combined. 2 cups dry pancake mix, ⅓ cup granulated sugar
Option One: Stir the blueberries into the batter. Then fill each muffin cup ¾ full. ¾ cup fresh blueberries
Option Two: Fill each muffin cup with 2 tablespoons of the batter, filling about ⅓ of the way full. Add 1 tablespoon of the blueberries onto the batter. Top the blueberries with an additional 2 tablespoons batter, filling each cup about ½-inch from the top of the liners. Stir the batter with a toothpick.
Bake for 18-23 minutes, or until a toothpick inserted comes out clean.

Notes

You can use any milk you like, including plant-based milk.
You can use canola or melted coconut oil in place of the vegetable oil.
Feel free to swap the blueberries for chocolate chips or nuts if you prefer!
Freeze a batch and reheat in the microwave for a super quick breakfast or snack!

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!