- Ready in just 30 minutes – quicker than making individual pancakes!
- Freezer-friendly – make ahead and enjoy all week long
- No flipping required – perfect for busy mornings or serving a crowd
- Portable breakfast option – grab-and-go convenience with all the pancake flavor
The Breakfast Game-Changer You Need
Ever stood at the stove flipping endless pancakes while everyone else enjoys breakfast? Those days are over.
Blueberry Pancake Muffins combine everything you love about fluffy pancakes with the convenience of grab-and-go muffins. They’re packed with juicy blueberries and topped with maple butter that melts into every bite.
The best part? You’ll have breakfast for the whole family in less time than it takes to make a stack of pancakes. Let’s get baking!
Nutrition Comparison: Pancakes vs. Blueberry Pancake Muffins
| Nutrient (per serving) | Traditional Pancakes | Blueberry Pancake Muffins |
|---|---|---|
| Calories | 280 | 265 |
| Protein | 7g | 8g |
| Carbohydrates | 48g | 42g |
| Fat | 6g | 7g |
| Fiber | 1g | 3g |
| Sugar | 12g | 14g |
| Prep Time | 10 minutes | 10 minutes |
| Cook Time | 15-20 minutes | 18-20 minutes |
| Servings | 4 | 4 (12 muffins) |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Spooned and leveled |
| Baking powder | 2 teaspoons | Check for freshness! |
| Baking soda | 1/2 teaspoon | |
| Salt | 1/4 teaspoon | |
| Granulated sugar | 1/4 cup | |
| Eggs | 2 large | Room temperature |
| Buttermilk | 1 1/2 cups | Room temperature |
| Unsalted butter | 4 tablespoons | Melted and cooled |
| Vanilla extract | 1 teaspoon | |
| Fresh blueberries | 1 1/2 cups | Or frozen (don’t thaw) |
| Maple syrup | 1/4 cup + extra for serving | Pure maple syrup recommended |
| Butter for serving | 2 tablespoons | Softened |
Kitchen Tools
| Tool | Purpose |
|---|---|
| 12-cup muffin tin | For baking |
| Paper liners or cooking spray | To prevent sticking |
| 2 mixing bowls | For wet and dry ingredients |
| Whisk | For mixing batter |
| Measuring cups and spoons | For accurate measurements |
| Ice cream scoop | For portioning batter evenly |
| Wire cooling rack | For cooling muffins |
| Small bowl | For maple butter |
Possible Substitutions
- Buttermilk: Mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar
- All-purpose flour: Use 1 cup all-purpose + 1 cup whole wheat for extra fiber
- Fresh blueberries: Frozen work perfectly (no need to thaw)
- Maple syrup: Honey can work in a pinch
- Dairy-free option: Use plant-based milk + 1 Tbsp vinegar and vegan butter
Step-by-Step Instructions
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes
Servings: 4 (makes 12 muffins)
Dietary Notes: Vegetarian, nut-free
Preparation Phase
- Preheat your oven to 375°F (190°C).
- Start by turning on your oven before doing anything else.
- If you have an oven thermometer, use it to verify the temperature is accurate.
- Most ovens take 10-15 minutes to fully preheat, so do this first.
- The correct temperature is crucial for proper rising and browning of your muffins.
- Gather and measure all ingredients:
- Take out all ingredients so they’re ready to use.
- For room temperature ingredients (eggs and buttermilk), remove from refrigerator 30 minutes before starting.
- If you forgot, place eggs in warm (not hot) water for 5 minutes to take the chill off.
- For buttermilk, microwave for 10-15 seconds just to remove the chill (don’t warm it).
- Measure your ingredients properly:
- For flour: Fluff the flour with a fork first, then spoon it into your measuring cup (don’t scoop directly with the cup). Level off with a knife.
- For baking powder and soda: Use measuring spoons and level off with a straight edge.
- For liquids: Place measuring cup on a flat surface and bend down to check at eye level.
- Prepare your muffin tin:
- Set your muffin tin on a clean, flat work surface.
- If using paper liners: Insert one liner into each of the 12 cups.
- If using cooking spray: Spray each cup thoroughly, including up the sides about 2/3 of the way.
- Place the prepared tin near your workspace but out of the way until needed.
- Beginner tip: Paper liners are easier for beginners as they prevent sticking.
- Prepare your blueberries:
- If using fresh: Rinse them gently in a colander under cold water.
- Spread on paper towels and pat dry gently. Wet berries can make batter soggy.
- Look through berries and remove any stems or squished ones.
- If using frozen: Keep them in the freezer until just before adding to batter.
- Important: Measure out 1 1/4 cups for the batter and set aside 1/4 cup for topping.
Mixing the Batter
- Combine dry ingredients:
- Place your large mixing bowl on the counter.
- Add each dry ingredient individually, measuring carefully:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- Take a whisk and stir these ingredients together for at least 30 seconds.
- Move the whisk in a circular motion, reaching the bottom of the bowl to ensure everything is evenly distributed.
- Beginner tip: Whisking removes lumps and distributes leavening agents evenly, which helps your muffins rise properly.
- Mix wet ingredients separately:
- Take your medium mixing bowl.
- Crack each egg individually into a small bowl first, then transfer to the mixing bowl.
- This prevents bad eggs from ruining your entire mixture.
- Add the remaining wet ingredients:
- 1 1/2 cups buttermilk
- 4 tablespoons melted butter (which should be warm but not hot)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- Whisk together for about 1 minute until the mixture looks uniform.
- Warning for beginners: If your melted butter is too hot when added to cold ingredients, it might solidify in small pieces. Let it cool for 3-5 minutes after melting.
- Prepare to combine mixtures:
- Make sure your workspace is clean and you have both bowls (wet and dry ingredients) ready.
- Have a rubber spatula or wooden spoon ready for folding.
- Clear space to work comfortably while folding ingredients.
- Beginner tip: “Folding” means gently combining ingredients by scooping under the mixture and turning it over, rather than stirring aggressively.
- Combine wet and dry mixtures:
- Pour all the wet ingredients into the bowl with dry ingredients.
- Using your rubber spatula, start at the edge of the bowl.
- Gently scoop down to the bottom, then fold over, rotating the bowl slightly with each fold.
- Continue this gentle folding motion about 10-15 times. The batter will still look slightly lumpy.
- You should still see a few streaks of flour – this is perfect!
- VERY IMPORTANT: Stop mixing when you still see a few small streaks of flour. Overmixing is the #1 cause of tough, dense muffins.
- Add the blueberries:
- Sprinkle 1 1/4 cups of blueberries evenly over the batter surface.
- Gently fold them in with just 5-6 strokes of your spatula.
- Some berries may break – this is normal and will create pretty blue streaks.
- The batter should look marbled, not completely uniform.
- Tip for frozen berries: If using frozen berries, first toss them in 1 tablespoon of flour in a separate bowl, shaking off excess, then fold into batter. This prevents them from sinking and bleeding color throughout.
Baking Phase
- Fill muffin cups:
- Position your prepared muffin tin next to your bowl of batter.
- If you have an ice cream scoop, it works perfectly for this. Otherwise, use a 1/4 cup measuring cup.
- Scoop batter into each muffin cup, filling each to about 3/4 full.
- Try to distribute batter evenly so all muffins bake at the same rate.
- Using a spoon, gently flatten the tops slightly if needed.
- Take your reserved 1/4 cup blueberries and press 3-4 berries into the top of each muffin.
- Beginner tip: Don’t fill cups more than 3/4 full or they may overflow during baking.
- Prepare for baking:
- Before putting muffins in the oven, gently tap the muffin tin on the counter 2-3 times.
- This releases any large air bubbles that could create tunnels in your muffins.
- Make sure your oven rack is positioned in the center of the oven.
- Double-check that your oven has fully preheated to 375°F.
- Beginner tip: Set a timer on your phone as backup to your oven timer.
- Bake the muffins:
- Carefully place the muffin tin in the center of your preheated oven.
- Close the door gently to avoid causing the batter to collapse.
- Set your timer for 18 minutes (the minimum baking time).
- DO NOT open the oven door for the first 15 minutes of baking or muffins may collapse.
- After 18 minutes, check for doneness by inserting a toothpick into the center of a muffin in the middle of the tin.
- If the toothpick comes out clean or with a few moist crumbs (not wet batter), they’re done.
- If still underdone, bake for 1-2 more minutes and check again.
- What to look for: Properly baked muffins will be golden brown on top, slightly pulled away from the sides of the cup, and spring back when lightly touched.
Finishing Touches
- Make maple butter while muffins are baking:
- In a small bowl, place 2 tablespoons of softened (not melted) butter.
- Add 2 tablespoons of maple syrup.
- Using a fork or small whisk, vigorously mix until completely combined and smooth.
- The mixture should be slightly thicker than the maple syrup alone.
- If too runny, refrigerate for 5 minutes.
- Transfer to a small serving dish if serving immediately.
- Beginner tip: If your butter isn’t soft enough, microwave it for just 5 seconds at a time until softened but not melting.
- Remove and cool muffins:
- When muffins are done baking, use oven mitts to remove the tin from the oven.
- Place tin on a heat-resistant surface or cooling rack.
- Let muffins cool in the tin for exactly 5 minutes. This allows them to set and makes removal easier.
- After 5 minutes, carefully tilt each muffin slightly and lift out with your fingers, or use a butter knife to gently loosen the edges.
- If they resist, run the knife around the edge of each muffin cup.
- Transfer muffins to a wire rack with at least 1 inch of space between each.
- Allow to cool for at least 10 more minutes before serving.
- Beginner warning: Muffins are very hot right out of the oven! Use caution and don’t rush the cooling process.
- Serve and enjoy:
- Muffins are best served warm but not hot.
- To serve, place a muffin on a plate.
- If desired, split the muffin open horizontally with a knife.
- Spread maple butter on the cut surfaces, allowing it to melt slightly.
- For extra decadence, drizzle with additional maple syrup.
- Serving suggestion: Arrange all muffins on a serving platter with the small dish of maple butter in the center for a beautiful presentation.
Troubleshooting
Common Issues and Solutions
Problem: Muffins are too dense and heavy.
- Cause: Overmixing the batter or inaccurate measurements.
- Solution: Count your folding strokes. Stop at 15 strokes when combining wet and dry ingredients. Make sure to measure flour correctly by spooning into measuring cups, not scooping.
Problem: Blueberries sank to the bottom.
- Cause: Berries too heavy for the batter, especially if using frozen.
- Solution: Toss blueberries in 1 tablespoon of flour before adding to the batter. Also, make sure your batter isn’t too thin.
Problem: Muffins stick to the paper liners.
- Cause: Removing liners while muffins are too warm.
- Solution: Let muffins cool completely before removing papers. If needed, lightly spray the inside of paper liners with cooking spray before filling.
Problem: Muffins didn’t rise properly or have flat tops.
- Cause: Old leavening agents or oven not hot enough.
- Solution: Test baking powder by putting a teaspoon in hot water—it should bubble vigorously. Make sure your oven is fully preheated before baking.
Problem: Muffins have large holes or tunnels inside.
- Cause: Overmixing or not tapping the tin before baking.
- Solution: Mix just until ingredients are combined and remember to tap the tin gently on the counter before baking to release air bubbles.
Variations & Substitutions
Looking to mix things up? Try these tasty weekend brunch recipes or consider these variations:
Flavor Twists
- Lemon-Blueberry: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the wet ingredients for a bright, citrusy flavor.
- Cinnamon-Sugar Topping: Before baking, mix 2 tablespoons sugar with 1/2 teaspoon cinnamon and sprinkle over muffin tops.
- Chocolate Chip: Replace blueberries with 1 cup chocolate chips for a sweeter treat. Mini chips distribute more evenly.
- Mixed Berry: Use a combination of blueberries, raspberries, and chopped strawberries (keeping the same total amount of fruit).
- Brown Sugar Streusel: Mix 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons butter, and 1/4 teaspoon cinnamon. Crumble over muffins before baking.
Dietary Adaptations
- Gluten-Free: Replace flour with a 1:1 gluten-free flour blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
- Vegan: Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes). Use plant-based milk with 1 1/2 tablespoons vinegar for buttermilk, and vegan butter.
- Reduced Sugar: Decrease sugar to 2 tablespoons and use ripe mashed banana (1/4 cup) for natural sweetness.
- High Protein: Add 1/4 cup protein powder (vanilla flavor works well) and reduce flour by 1/4 cup.
Storage & Reheating
These muffins make excellent make-ahead breakfasts. Here’s how to store them:
Short-Term Storage
- Counter: Store completely cooled muffins in an airtight container lined with paper towels (to absorb moisture). Keep at room temperature for up to 2 days.
- Refrigerator: Place in a sealed container with paper towels between layers. Keep for up to 5 days.
Freezing Instructions
- Cool muffins completely (at least 2 hours).
- Wrap each muffin individually in plastic wrap, pressing out air.
- Place wrapped muffins in a freezer-safe ziplock bag.
- Label with date and contents.
- Remove as much air as possible before sealing.
- Freeze for up to 3 months.
Reheating
- From room temperature: Warm in microwave for 10-15 seconds.
- From refrigerated: Microwave for 15-20 seconds, or wrap in foil and heat in a 300°F oven for 5-7 minutes.
- From frozen:
- Option 1: Thaw overnight in refrigerator, then microwave for 20 seconds.
- Option 2: Microwave frozen muffin for 30 seconds at 50% power, then 15 seconds at full power.
- Option 3: Wrap in foil and heat in 300°F oven for 15-20 minutes.
- Pro tip: Split muffin in half horizontally before reheating for more even warming.
Safety Notes & Pro Tips
Food Safety
- Wash hands with soap and water for 20 seconds before handling ingredients.
- Ensure eggs are fresh by placing them in a bowl of water—fresh eggs sink, old eggs float.
- Refrigerate any leftover muffins within 2 hours of baking, especially in warm weather.
- Always check that muffins are fully baked by testing with a toothpick.
- Store maple butter in the refrigerator if not using immediately.
Pro Tips for Perfect Muffins
- Use room temperature ingredients for the best texture and rise. Cold ingredients don’t incorporate as well.
- Measure precisely. Baking is science—too much flour makes dense muffins, too little makes them collapse.
- Don’t overmix the batter. This develops gluten, resulting in tough, rubbery muffins with tunnels inside.
- Fill muffin cups evenly for uniform baking. An ice cream scoop is perfect for this.
- For bakery-style domed tops, start baking at 425°F for 5 minutes, then reduce to 375°F for the remaining time without opening the oven door.
- Make mini muffins for kids or portion control. Use a mini muffin tin and reduce baking time to 12-14 minutes.
- Check for doneness early rather than late. Overbaked muffins are dry and crumbly.
- Cool muffins on their sides on the cooling rack to prevent soggy bottoms.
For a special weekend treat, make these muffins alongside some lemon pancakes with blueberry sauce for a complete brunch spread!
Remember, these muffins capture all the joy of pancakes without standing over a hot stove. They’re perfect for busy mornings, weekend brunches, or meal prep for the week ahead.
