Blueberry Pancake Muffins
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Servings: 12 muffins

Blueberry Pancake Muffins

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Blueberry Pancake Muffins - these easy muffins are made with pancake batter. They're great for on the go or with syrup for an easy make-ahead breakfast!


  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk — or 2/3 cup milk + 1 teaspoon vinegar, let it sit for 5 minutes
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup blueberries — more if desired


  1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
  2. Whisk flour, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, maple syrup, oil, and eggs in a large measuring cup or medium sized bowl. Stir wet ingredients into dry, and stir just until combined. Mixture will be slightly lumpy. Stir in blueberries carefully.
  3. Fill muffin cups 3/4 full (about 1/4 cup of batter per muffin liner). Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and golden. Cool slightly before serving. Serve warm or cold, plain or with butter and syrup.

Recipe Video

Course: Breakfast
Cuisine: American
Keyword: muffin, pancakes

Nutrition Information

Amount per serving (1 serving) — Calories: 140, Fat: 5g, Saturated Fat: 4g, Cholesterol: 28mg, Sodium: 214mg, Potassium: 170mg, Carbohydrates: 19g, Sugar: 5g, Protein: 3g, Vitamin A: 70%, Vitamin C: 1.2%, Calcium: 72%, Iron: 1%