Blueberry Pancake Muffins Recipe – Easier Than Pancakes

Why These Are Even Better Than Pancakes

After reading the title of this recipe, you might be thinking to yourself, “What is a pancake muffin?” Well, let me just explain it to you this way: This blueberry pancake muffins recipe delivers the taste and texture of a pancake without you having to stand over a hot stove practicing your flipping skills for a half hour.

Your kids get the delight of pancakes in the shape of muffins and you get to relax (or do the dishes, clean up the kitchen and brush your teeth) while they bake in the oven. That’s right, you don’t have to babysit this kind of pancake breakfast!

Just slide these naturally sweetened muffins into the oven and come back 25 minutes later to serve hot, muffin-shaped blueberry pancakes to your kids.

Another thing that is wonderful about this pancake muffins recipe from scratch is that they can be taken on-the-go, unlike pancakes in the traditional form.

I mean, you technically could fold up a pancake and stuff it into a plastic baggy if you wanted to … But it’s so much easier to toss a muffin in a bag 🙂

Look, I’m not trying to bash pancakes. Afterall, I still make regular pancakes. I even have a delectable buttermilk pancake recipe here on the blog that I make for my kids quite often.

But sometimes, a more convenient option for making pancakes is really nice to have. Enter: The Blueberry Pancake Muffin.

The BEST Times to Make Blueberry Pancake Muffins

This blueberry pancake muffin recipe has some inherently wonderful qualities that make it ideal for certain situations.

The number one occasion you will want to make these muffins is when you have a little time to make a fresh, homemade, naturally sweetened breakfast for your family, but you don’t have enough time to stand at the stove watching breakfast cook.

So these muffins are great to make on a busier Saturday morning when you want to make something healthy and delicious, but you also have other duties that require your timely attention.

And if you have a little more time, make an extra batch or two to hold your kids over for the week. This way, whenever everyone is rushing out the door to school and other activities, you have a quick breakfast or snack to toss in a bag and send with them.

These would also make a great addition to other breakfast items on a holiday morning such as Christmas. Mix up some blueberry pancake muffins, fry up some bacon and sausage and bake a pan of coffee cake to serve as a special, festive meal to kick off your holiday.

I usually make pancakes on Christmas morning for my family. But these pancake muffins would be a much easier alternative when there are other meals and treats to prepare and possibly even guests to spend time with.

Sometimes, I also like to whip up a batch of these on weekdays before my daughter gets home from school to cure her hangries as soon as she walks into the house. I’ve found that feeding her as soon as possible when she gets home from a busy day of learning usually prevents a lot of melt-downs.

And if you’re a parent like me who doesn’t want your child eating chocolate too late in the day, blueberry pancake muffins are the perfect chocolate-free after-school-snack.

Ingredients

• Egg: An egg is the binder and offer a bit of protein in this pancake muffin recipe. I like to use farm fresh when I can, otherwise I use organic and/or cage-free from the store.

• Butter: Butter makes everything taste better, doesn’t it? I use Irish grass-fed butter or organic butter.

• Milk: Milk serves as the liquid/moisture in these blueberry muffins. I always use organic whole milk. Personally, I don’t believe in reducing naturally-occurring fat in ingredients that are from healthy sources.

• Maple Syrup: Maple syrup is the perfect natural sweetener to quickly and easily sweeten these muffins. As easy as using refined sugar but a healthier option, all you have to do is pull it out of your fridge or pantry and pour it in.

• Flour: I use all-purpose, unbleached, organic flour from Costco, but any all-purpose flour is fine for this recipe.

• Baking Powder: Baking powder is responsible for the rise required to make muffins. Make sure to get aluminum-free baking powder.

• Salt: Just enough salt helps to bring out the flavor. Use whatever you have on hand. I use pink Himalayan sea salt because it’s what I keep in my cabinet.

• Collagen: This is optional, but collagen does benefit the gut when used in appropriate amounts. I love the Mama Natural brand collagen because it does not have a strong taste or smell and it contains more protein types than other brands.

• Frozen Blueberries: Any frozen blueberries will work fine. Make sure they do not have added sugar.

Instructions

Step 1

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners or lightly spray with oil.

Step 2

In a medium size bowl, mix all ingredients together, reserving the blueberries to mix in at the end.

Step 3

Fill muffin tins to full.

Step 4

Bake for 25 minutes, checking for doneness with a toothpick.

Step 5

Let cool for 10 minutes in muffin tin before serving.

Step 6

Store in an airtight container on the counter for up to 3 days or in the fridge for 1 week.

Substitutions & Tips

• If you want to, you can use this batter to make regular blueberry pancakes on the stove.

• I have not attempted to make this muffin recipe dairy-free but you may be able to. You could try substituting the butter for an equal amount of coconut oil and substituting the milk with your choice of dairy-free milk. I have had success doing this with other muffins, but I have not tried it yet with these.

• These blueberry pancake muffins are delicious served just like a pancake – on a plate topped with maple syrup and maybe even whipped cream now and then (by the way, I have a recipe for naturally sweetened whipped cream here).

• Make sure to put these muffins in an airtight container as soon as they are cool to prevent them from drying out.

• I have not tried it yet, but you could probably substitute blueberries for another small or chopped frozen fruit. Please comment below if you try this before me to let me know how it turns out.