If you want a new breakfast recipe your kids will love, try making these muffin-tin blueberry pancakes! These are so much fun and can be made ahead of time!
Prep Time: 10 minutes
Cook Time: 23 minutes
Total time: 35 minutes
If you are looking for a new on-the-go breakfast recipe, or want something different to serve at brunch this season, look no further than these muffin tin blueberry pancakes. These semi-homemade muffin tin blueberry muffins are bursting with fresh blueberries and can easily be eaten on the go. You only need a few fridge and pantry staples, a muffin tin, and an oven.
These blueberry pancake bites are the perfect breakfast to make ahead for busy mornings!
Ingredients needed
Two cups of pancake mix – I used Hungry Jack, but you can use any brand
1 1/4 cups of milk
Three tablespoons of maple syrup
Four eggs
2 cups of blueberries
Optional Ingredients
Add chocolate chips, apples, bananas, strawberries, vanilla, or cinnamon to adapt this recipe.
Garnishes– You can dust these muffins with powdered sugar, butter, syrup, honey, or any other things you like to have with your pancakes.
Equipment
Oven
cooking spray for greasing muffin pan
muffin tin or mini muffin tin
Large bowl
Instructions
1. Preheat oven to 350 degrees
2. Mix the pancake mix with wet ingredients; milk, eggs, and maple syrup in a bowl. Whisk pancake batter until blended.
3. Gently stir in blueberries
4. Spray your muffin tin with cooking spray. PLEASE AVOID USING PAPER MUFFIN LINERS. Your muffin will stick to the paper if you use them in this recipe.
5. Add 1/4 cup of batter to each muffin or 3/4 if you use a mini muffin tin.
6. Bake in the oven for 23 minutes for regular-sized muffins and 11 minutes if using a mini muffin tin.
7. Remove muffins from the oven. Let muffins cool for at least 5 minutes before getting them out. Use a butter knife to “unstick” the sides of each muffin and pop them out.
8. Serve warm or at room temperature.
Muffin Tin Blueberry Pancakes
These muffin tin blueberry pancakes are bursting with blueberry flavor and a delicious way to start your day!
Ingredients
- 2 cups pancake mix
- 1 1/4 cups milk
- 2 eggs
- 3 tbsp maple syrup
Instructions
-
Preheat oven to 350 degrees
-
Mix pancake mix with wet ingredients; milk, eggs, and maple syrup in a bowl. Whisk pancake batter until blended.
-
Gently stir in blueberries.
-
Spray your muffin tin with cooking spray. PLEASE AVOID USING PAPER MUFFIN LINERS. Your muffin will stick to the paper if you use them in this recipe.
-
Add 1/4 cup of batter to each muffin or 3/4 if you use a mini muffin tin.
-
Bake in the oven for 23 minutes for regular-sized muffins and 11 minutes if using a mini muffin tin.
-
Remove the muffins from the oven. Let muffins cool for at least 5 minutes before getting them out. Use a butter knife to “unstick” the sides of each muffin and pop them out.
-
Serve warm or at room temperature.
Storage:
You can store these in an airtight container or freezer bag in the fridge for up to 5 days or in the freezer for up to 3 months. You can reheat these in the microwave.
Nutritional information: This recipe contains protein, potassium, vitamin C, calcium, and fiber.
These muffin tin blueberry muffins are a fantastic quick breakfast and are the perfect way to start your day! Did you make these blueberry pancake muffins? I would love to hear how they turned out for you! Please comment below this blog post or tag me on social media and let me know how these turned out for you! You can find me on Facebook, Twitter, Instagram, and Pinterest.
