Blueberry Pancake Muffins

These blueberry pancake muffins taste like pancakes but are made in muffin form for an easy and convenient breakfast option.

Not only are these easy to make and perfect for meal prep, but they’re made with Kodiak pancake mix and greek yogurt for some extra protein! Here’s everything you’ll need and how to make them.

What You’ll Need

Equipment

• Muffin tin: Like this one. This recipe makes 12.

Ingredients

• Kodiak pancake mix
• Cinnamon
• Salt
• Fat free milk: Or milk of choice.
• Non fat plain greek yogurt
• Eggs
• Maple syrup: I use the Maple Grove Farms sugar free maple syrup.
• Vanilla
• Blueberries

How To Make Them

1. Preheat oven and prep pan: Preheat the oven to 350 F. Lightly grease the muffin tin with some butter or cooking spray, spreading it around completely with your fingers so all sides are coated. Set aside.
2. Mix dry ingredients: In a mixing bowl, whisk together pancake mix, cinnamon and salt until combined.
3. Add the rest: Add the milk, yogurt, eggs, maple syrup, vanilla, and whisk again until smooth. Gently fold in the blueberries, then divide evenly amongst the muffin tin (will make 12 muffins). They should be about 3/4 full. Top with extra blueberries, if desired.
4. Bake: Bake at 350 F for 15 minutes, then let sit for 5 minutes before removing from the muffin tin and transferring to a cooling rack.
5. Enjoy: Enjoy these blueberry pancake muffins just as you would a normal pancake – for me, that’s usually with a little butter and maple syrup.

Tips

• Customize flavor: Sub whatever you want for the blueberries – you can make these with chocolate chips, bananas, raspberries, whatever you love.
• For sweeter muffins: These taste like pancakes, so they won’t be sweet like regular muffins. If you’d like them to be sweeter, add more maple syrup or 1-2 tbsp of sweetener (I like Truvia).
• Grab and go: Store extra muffins in the fridge in an airtight container or ziploc bag for an easy on the go breakfast. Make sure to bring some maple syrup for dipping too!

To Store

• Store blueberry pancake muffins in an airtight container or ziploc bag in the fridge up to 4 days. If you need them to last longer, you can also freeze up to 3 months. To thaw, leave muffins overnight in the refrigerator.

Similar Recipes

• Easy high protein breakfast muffins

As always, be sure to leave a comment and review if you try these blueberry pancake muffins out! Enjoy. ♡

Blueberry Pancake Muffins

4.50 from 2 votes

These blueberry pancake muffins taste like pancakes but are made in muffin form for an easy and convenient breakfast option.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12

Calories: 103kcal

Equipment

• Muffin tin

Ingredients

• 2 cups Kodiak pancake mix (252 g)
• 1 tsp cinnamon
• 1/4 tsp salt
• 2/3 cup fat free milk (160 ml) or milk of choice
• 1/2 cup non fat plain greek yogurt (113 g)
• 2 large eggs
• 1/4 cup maple syrup (60 ml) I use sugar free
• 1 tsp vanilla
• 1 cup blueberries (148 g)

Instructions

• Preheat oven to 350 F. Lightly grease muffin tin and set aside.
• In a mixing bowl, whisk together the pancake mix, cinnamon and salt. Add in the milk, yogurt, eggs, maple syrup, and vanilla, and whisk again until smooth. Gently fold in the blueberries.
• Divide the mixture evenly into 12 muffins. Top with extra blueberries, if desired, then bake for 15 minutes. Rest for 5 minutes, then transfer from muffin tin to a cooling rack. Enjoy with butter and maple syrup!

Notes

• These taste like pancakes (not sweet like a regular muffin), so serve them how you would a blueberry pancake – for me, that’s with a little butter and syrup.
• If you’d like these sweeter by themselves, add more maple syrup or 1-2 tbsp sweetener.

Nutrition

Serving: 1muffin | Calories: 103kcal | Carbohydrates: 15.5g | Protein: 7.7g | Fat: 1.7g | Fiber: 2.1g

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