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These Blueberry Pancake Muffins transform classic pancakes into fluffy, grab-and-go breakfast muffins loaded with juicy blueberries and made with simple pancake mix. Perfect for meal prep, school lunches, busy mornings, brunch spreads, freezer meals, and easy family breakfasts.

Blueberry Pancake Muffins

These Blueberry Pancake Muffins transform classic pancakes into fluffy, grab-and-go breakfast muffins loaded with juicy blueberries and made with simple pancake mix. Perfect for meal prep, school lunches, busy mornings, brunch spreads, freezer meals, and easy family breakfasts.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups buttermilk pancake mix
  • 1 cup milk
  • 1 egg
  • 2 tbsp brown sugar
  • 1 cup fresh blueberries

Equipment

  • 12-cup muffin pan
  • Muffin liners
  • mixing bowl
  • whisk
  • Rubber spatula
  • measuring cups
  • Measuring spoons
  • cooling rack

Method
 

  1. Preheat oven to 375°F.
  2. Mix pancake mix, milk, egg, and brown sugar.
  3. Fold in blueberries.
  4. Fill muffin cups two-thirds full.
  5. Bake 12–15 minutes.
  6. Cool slightly and serve warm.

Notes

Frozen blueberries work well.
Do not overmix.
Freeze for up to 3 months.
Delicious with butter or maple syrup.
Perfect for breakfast meal prep and lunchboxes.