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.
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.
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!
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.
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.
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.
Did you make this? Leave a comment!
These are great! Turned out beautifully! I used Kodiak protein pancake mix, which is my favorite. Not too sweet, which I like…although next time I think I might try using maple syrup instead of sugar. Would be great as giant muffins made ahead of time to take for camping breakfasts.