5-Ingredient Blueberry Pancake Muffins

Blueberry pancake muffins are the best of both worlds: all the fluffy, tender crumb of a classic pancake, baked into a grab-and-go muffin you can make in 30 minutes.

With just five ingredients and a bowl, they come together faster than a stack of pancakes and disappear just as fast.

What Makes These Pancake Muffins So Good

The crumb is exactly what you’d hope for: light, airy, and dotted with juicy blueberries, just like your favorite short stack.

Because they start with pancake mix, there’s no measuring flour or leavening. A little melted butter and milk give them that unmistakable pancake flavor, and the edges turn golden and slightly crisp in the oven.

Ingredients

• 2 cups pancake mix: any standard mix (just-add-water kind works great)
• 1 cup milk: whole or 2% for richness, but any milk will do
• 1 large egg: at room temperature
• 2 tbsp unsalted butter, melted: plus more for greasing the muffin tin
• 1 cup fresh blueberries: or frozen blueberries, tossed with a tablespoon of pancake mix to prevent sinking

Variations / Substitutions

• Berry Swap: use raspberries, chopped strawberries, or a mix of berries.
• Lemon Blueberry: add 1 teaspoon lemon zest to the wet ingredients for a bright note.
• Dairy-Free: use your favorite plant milk and a neutral oil or vegan butter.
• Mini Muffins: divide batter into a greased mini muffin tin and bake 10-12 minutes.

For classic blueberry pancakes straight from the griddle, try our Fluffy Buttermilk Pancakes.

How to Make Blueberry Pancake Muffins

Step 1: Whisk Together the Wet Ingredients

Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin with butter or nonstick spray. In a large bowl, whisk together the 1 cup milk, 1 large egg, and 2 tablespoons melted butter until smooth.

Step 2: Fold in the Mix and Blueberries

Add the 2 cups pancake mix and stir gently until just combined, with a few small lumps. Fold in the 1 cup blueberries carefully. The batter will be thick, similar to pancake batter, and overmixing now can make the muffins dense.

Step 3: Fill the Muffin Cups and Bake

Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 4: Cool and Serve

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm with a pat of butter and a drizzle of maple syrup, just like you’d top a stack of pancakes.

Tips for Perfect Pancake Muffins

• Use room temperature milk and egg so the melted butter stays liquid and blends evenly.
• Sprinkle the tops with a little turbinado sugar before baking to get a delicate crunch.
• Brush the muffins with melted butter while they’re still hot from the oven for that classic pancake taste.
• If your pancake mix already contains sugar, the muffins will be just sweet enough; if not, add 1 tablespoon of sugar to the wet ingredients.

Bake times by muffin size:

Storing Leftover Pancake Muffins

Refrigerate: Store in an airtight container for up to 4 days. Freeze: Wrap individually and freeze for up to 3 months. Reheating: Microwave for 20-30 seconds or place in a 350°F oven for 5-7 minutes.

What to Serve with Blueberry Pancake Muffins

Crispy bacon or sausage links turn these muffins into a full breakfast plate. A simple fruit salad or a bowl of yogurt on the side keeps things lighter, while a second muffin is never a bad choice.

Frequently Asked Questions

Can I use a pancake mix that calls for eggs and oil?

Yes, just substitute the milk and egg for the liquid called for, and reduce the melted butter to 1 tablespoon or omit it, since the mix already includes fat.

Do I need to add sugar?

No, most pancake mixes are already lightly sweetened. If yours is not, stir 1 to 2 tablespoons of sugar into the wet ingredients.

Why did my blueberries sink to the bottom?

The batter is very thick, which helps suspend them, but tossing the berries in a little extra pancake mix before folding gives them extra grip. Also, avoid overmixing, which creates a thinner batter.

Can I make these dairy-free?

Yes, use any plant milk (oat, almond, or soy) and swap the melted butter for melted coconut oil or a neutral vegetable oil. The texture will be slightly less rich but still wonderful.

Blueberry Pancake Muffins Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Calories: 90

Ingredients Method Notes

Ingredients

  

• 2 cups pancake mix
• 1 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 cup fresh blueberries

Method

 

1. Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin.
2. In a large bowl, whisk together 1 cup milk, 1 large egg, and 2 tbsp melted butter until smooth.
3. Add 2 cups pancake mix and stir until just combined; a few lumps are fine. Gently fold in 1 cup blueberries.
4. Spoon batter into the prepared muffin cups, dividing evenly and filling each about 3/4 full.
5. Bake 18 to 22 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter and maple syrup if you like.

Notes

These muffins freeze well. Wrap each airtight and freeze up to 3 months. Thaw at room temperature or warm in the microwave for 30 seconds.