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Blueberry Muffins with Pancake Mix Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 87 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 muffins
  • Category: Breakfast/Baking
  • Method: Baking
  • Cuisine: American

Description

These Blueberry Muffins with Pancake Mix are a quick and easy way to enjoy homemade muffins without starting from scratch. Using dry pancake mix as the base, combined with fresh blueberries, makes for moist, fluffy muffins with a subtle sweetness and tender crumb. Perfect for breakfast or a snack, these muffins are simple to prepare and bake to golden perfection in just under 30 minutes.

Ingredients

Scale

Wet Ingredients

  • ¾ cup milk (170 grams)
  • 2 large eggs (100 grams)
  • ¼ cup vegetable oil (50 grams)
  • 2 teaspoons pure vanilla extract (8 grams)

Dry Ingredients

  • 2 cups dry pancake mix (240 grams, such as Bisquick)
  • â…“ cup granulated sugar (67 grams)

Fruit

  • ¾ cup fresh blueberries (128 grams)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a standard 12-count muffin tin by lining it with paper liners or spraying it with nonstick spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the milk, eggs, vegetable oil, and vanilla extract until smooth and well combined to create a uniform base.
  3. Add Dry Ingredients: Gradually whisk in the dry pancake mix and granulated sugar until just combined, being careful not to overmix to keep the muffins tender.
  4. Incorporate Blueberries (Option One): Gently fold the fresh blueberries directly into the batter. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
  5. Layer Blueberries (Option Two): Alternatively, spoon 2 tablespoons of batter into each muffin cup to fill about one-third full. Then add 1 tablespoon of blueberries on top of the batter. Cover with an additional 2 tablespoons of batter, filling each cup about half an inch below the top. Use a toothpick to gently swirl the blueberries into the batter for an attractive marbled effect.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.

Notes

  • Do not overmix the batter once the dry ingredients are added, as this can result in dense muffins.
  • Fresh blueberries work best, but frozen can be used if thawed and drained to avoid excess moisture.
  • Try adding a sprinkle of coarse sugar on top of the muffins before baking for a sweet crunchy topping.
  • Store baked muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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Find it online: https://freshandtastyrecipes.com/blueberry-muffins-with-pancake-mix-recipe/