Bring the comforting flavours of a classic pancake breakfast into an easy, grab-and-go treat with these Blueberry Pancake Muffins. Combine fluffy pancake batter with freeze-dried blueberries for bursts of fruity flavour in every bite, then bake everything in a muffin tin until golden and tender. Serve these easy pancake muffins with a drizzle of maple syrup for a delicious breakfast, weekend brunch, or make-ahead snack that the whole family will love.
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Ingredients
Find below the list of ingredients I used to make my Blueberry Pancake Muffins recipe.
- Freeze-dried blueberries
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Granulated sugar
- Milk
- Unsalted Butter
- Large eggs
See recipe card for quantities.
Can I Use Fresh or Frozen Blueberries?
Yes! Although this Blueberry Pancake Muffins recipe uses 25 grams of freeze-dried blueberries, you can substitute fresh or frozen blueberries with a few adjustments.
- Fresh blueberries: Substitute approximately 100–125 grams (¾–1 cup) of fresh blueberries. Gently fold them into the batter before baking. The muffins may need an additional 1–3 minutes in the oven.
- Frozen blueberries: Use approximately 100–125 grams (¾–1 cup) of frozen blueberries without thawing them first. Expect the baking time to increase by approximately 3–5 minutes, depending on your oven and muffin size.
- Freeze-dried blueberries: Stick with the original 25 grams for concentrated blueberry flavour without adding extra moisture to the batter.
Check the muffins for doneness by inserting a toothpick into the centre, avoiding any blueberries. The toothpick should come out clean or with a few moist crumbs.
How to make Blueberry Pancake Muffins
Preheat the oven to 375°F (190°C). Grease a standard 12-cavity muffin mold. If using silicone, place it on a metal baking sheet before filling.
- Combine the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the wet ingredients. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
- Make the batter. Pour the wet mixture into the dry ingredients and gently fold just until a few streaks of flour remain. Fold in the freeze-dried blueberries. Avoid overmixing; small lumps are fine.
- Fill the mold. Divide the batter evenly among the 12 cavities. Bake promptly so the berries don’t sit absorbing moisture from the batter. Bake for 16–20 minutes, or until a toothpick inserted into the centre comes out clean.
Cool and serve. Let rest in the mold for 5–10 minutes before carefully removing. Serve warm with butter and maple syrup.
Storing your Blueberry Pancake Muffins
At Room Temperature: Store completely cooled Blueberry Pancake Muffins in an airtight container at room temperature for up to 2 days. Place a paper towel inside the container to absorb excess moisture and help prevent the muffins from becoming soggy.
In the Refrigerator: Keep the muffins in an airtight container in the refrigerator for up to 5 days. Reheat individual muffins in the microwave for 10–15 seconds or warm them in a preheated oven at 300°F (150°C) until heated through.
In the Freezer: Freeze completely cooled muffins in a freezer-safe container or resealable bag for up to 3 months. Separate layers with parchment paper to prevent sticking, and thaw at room temperature or reheat directly from frozen.
To Reheat: Warm refrigerated muffins in the microwave for 10–15 seconds, or heat frozen muffins in 20–30 second intervals until warmed through. Serve with a drizzle of maple syrup for that freshly made pancake experience.
You may also like
Explore more delicious blueberry breakfast recipes with Cottage Cheese Blueberry Muffins, a protein-rich twist on classic blueberry muffins that's perfect for busy mornings. Try Blueberry Corn Muffins for another easy baked treat that combines sweet blueberries with the slightly rustic texture of cornmeal. Bake a batch of Blueberry Lemon Hot Cross Buns when you're in the mood for a homemade yeast bread that pairs bright citrus flavours with juicy blueberries. Sprinkle Blueberry Flax Granola over your morning yogurt for another delicious way to enjoy blueberries at breakfast. Make Pumpkin Greek Yogurt Pancakes for a seasonal twist on traditional pancakes that brings the same fluffy, comforting breakfast flavours as these Blueberry Pancake Muffins.
Recipe
Blueberry Pancake Muffins
Equipment
- 12-cavity Muffin Tin
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 3 tablespoon Granulated sugar
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 1½ Cup Milk
- 2 Large Eggs
- ¼ Cup Unsalted butter melted
- 2 teaspoon Vanilla extract
- 25 grams Freeze dried Blueberries
Instructions
- Preheat the oven to 375°F (190°C). Grease a standard 12-cavity muffin mold. If using silicone, place it on a metal baking sheet before filling.
- Combine the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the wet ingredients. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
- Make the batter. Pour the wet mixture into the dry ingredients and gently fold just until a few streaks of flour remain. Fold in the freeze-dried blueberries, scraping in any blueberry powder as well. Avoid overmixing; small lumps are fine.
- Fill the mold. Divide the batter evenly among the 12 cavities, filling each approximately three-quarters full. Bake promptly so the berries don’t sit absorbing moisture from the batter.
- Bake for 16–20 minutes, until the tops spring back gently when touched and a toothpick inserted into the centre comes out clean. They may remain fairly pale; avoid waiting for deeply golden tops. Silicone molds may need a few additional minutes.
- Cool and serve. Let rest in the mold for 5–10 minutes before carefully removing. Serve warm with butter and maple syrup.
Notes
- Fresh blueberries: Substitute approximately 100–125 grams (¾–1 cup) of fresh blueberries. Gently fold them into the batter before baking. The muffins may need an additional 1–3 minutes in the oven.
- Frozen blueberries: Use approximately 100–125 grams (¾–1 cup) of frozen blueberries without thawing them first. Expect the baking time to increase by approximately 3–5 minutes, depending on your oven and muffin size.
