30-Minute Sweet Blueberry Pancake Muffins
Fluffy, golden muffins made from pancake mix and studded with juicy blueberries. Perfect for breakfast, brunch, or an anytime snack, these muffins are quick to prepare, naturally sweet, and ideal for meal prep or enjoying fresh from the oven.
Equipment
- 1 Muffin tin (20-cup)
- 20 Muffin liners or nonstick spray
- 1 medium mixing bowl
- 1 spoon or spatula for mixing
- Measuring Cups and Spoons
Ingredients
- 2 ½ cups buttermilk pancake mix
- ⅔ cup water
- 1 large egg
- ½ cup granulated sugar
- ¼ cup vegetable oil
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the Oven and Prepare Muffin Pan: Start by setting your oven to 400°F (200°C) so it has time to heat evenly. This ensures your muffins bake perfectly golden and fluffy. While the oven warms, line a 20-cup muffin tin with paper liners or generously grease each cup with oil or nonstick spray. Proper preparation prevents sticking and makes cleanup much easier.
- Combine Dry Ingredients: In a medium-sized mixing bowl, add 2 ½ cups of buttermilk pancake mix. Sprinkle in ½ cup of granulated sugar. Using a whisk or a spoon, stir these together until they are evenly blended. This creates a consistent base for the muffins, ensuring every bite is evenly sweetened and airy.
- Mix Wet Ingredients: In a separate small bowl, crack 1 large egg and lightly beat it with a fork. Pour in ⅔ cup of water and ¼ cup of vegetable oil. Whisk everything together until the mixture is smooth and homogeneous. This liquid combination adds moisture and richness to the muffins, helping them stay tender while baking.
- Incorporate Wet and Dry Mixtures: Make a well in the center of the dry pancake mix. Pour the wet mixture into this well. Using a spatula or spoon, gently fold the ingredients together. Mix just until combined; overmixing can make muffins dense instead of light and fluffy. The batter should be slightly lumpy but fully moistened.
- Gently Fold in Blueberries: Add 1 cup of fresh or frozen blueberries to the batter. Carefully fold them in using a spatula. If using frozen blueberries, rinse and drain them first to reduce excess moisture and prevent color bleeding. Folding gently preserves the berry shape and prevents the juice from turning the entire batter blue.
- Fill Muffin Cups: Using a spoon or ice cream scoop, fill each prepared muffin cup about 2/3 full. This allows room for the muffins to rise without spilling over. For an optional touch, sprinkle a tiny pinch of extra sugar on top of each muffin for a light, caramelized sugar crust.
- Bake Until Golden and Fluffy: Place the muffin tin in the preheated oven and bake for 12-14 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs clinging. The tops should be lightly golden and spring back when pressed gently.
- Cool Muffins Before Serving: Remove the muffin tin from the oven and let it sit for 5 minutes. Then, carefully transfer the muffins to a wire rack to cool slightly. Cooling ensures they set properly and makes them easier to handle, while still keeping them warm and soft for immediate enjoyment.
- Serve or Store: Enjoy these muffins warm straight from the oven, or allow them to cool completely before storing. They can be kept in an airtight container at room temperature for a couple of days, in the fridge for up to a week, or frozen for up to three months. Warm in the microwave or oven before serving for a fresh-baked taste.
- Optional Enhancements: Feel free to get creative: swap blueberries for other fresh fruits, mix in chocolate chips, or add a sprinkle of cinnamon to the batter. Each variation gives the muffins a unique flavor while maintaining their light, fluffy texture.
Notes
- Sugar Topping Option: For a lightly caramelized, crunchy top, sprinkle a pinch of granulated sugar on each muffin before baking. This step is optional but adds a subtle sweetness and beautiful visual appeal.
- Fruit Variations: While blueberries are classic, you can substitute fresh or dried fruits such as raspberries, diced strawberries, or chopped apples. Frozen fruits can also be used, just rinse and drain them first to reduce excess moisture.
- Mixing Technique: Gently fold the wet and dry ingredients to avoid overmixing. Overworked batter can lead to dense muffins, while gentle folding keeps them soft and airy.
- Serving Temperature: These muffins are delicious warm, straight from the oven, but they also taste great at room temperature or lightly toasted.
- Allergy-Friendly Tips: For a dairy-free version, substitute the buttermilk pancake mix with a plant-based alternative and use plant-based oil or milk.
