Are you tired of chaotic mornings and boring breakfasts? Get ready to revolutionize your morning routine with these incredible Pancake Muffins - the ultimate grab-and-go breakfast that combines the fluffy goodness of pancakes with the convenient portability of muffins! Imagine biting into a delicious, blueberry-studded treat that's packed with flavor and can be prepared in just 30 minutes. These muffins are about to become your new breakfast obsession, perfect for busy professionals, parents, and anyone who wants a delicious start to their day without the morning kitchen chaos.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup pancake mix
- 1 cup milk
- 1 egg
- 1/2 cup blueberries
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by generously greasing each cup with cooking spray or lining with paper muffin liners.
- In a large mixing bowl, whisk together the pancake mix, milk, and egg until the batter is smooth and free of any large lumps. Mix thoroughly to ensure all dry ingredients are fully incorporated.
- Gently fold in the fresh blueberries, being careful not to overmix and crush the berries. This will help distribute the blueberries evenly throughout the muffins.
- Using a spoon or cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full to allow room for rising.
- Drizzle a small amount of maple syrup over the top of each muffin batter, using approximately 1 teaspoon per muffin.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze for up to 1 month.
- To reheat, microwave for 15-20 seconds or warm in a toaster oven for a crispy exterior. Perfect for a quick, grab-and-go breakfast!
Tips
- Use Fresh Ingredients: Always use fresh blueberries and check the expiration date on your pancake mix for the best flavor and texture.
- Don't Overmix: Gently fold the blueberries into the batter to prevent them from breaking and bleeding color throughout the muffins.
- Maple Syrup Hack: The drizzle of maple syrup adds a delightful sweetness and caramelization to the top of the muffins.
- Storage Wisdom: These muffins freeze beautifully! Wrap individually in plastic wrap and store in a freezer bag for up to a month.
- Reheating Trick: For the best texture, reheat in a toaster oven instead of a microwave to maintain the crispy exterior.
- Customize Your Muffins: Experiment with different mix-ins like chocolate chips, raspberries, or chopped nuts to keep things interesting.
- Meal Prep Champion: Make a double batch on the weekend for a week's worth of quick, delicious breakfasts!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 3g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 25mg
