Imagine a breakfast that combines the best of pancakes, sausage, and muffins in one irresistible bite! These Sausage Blueberry Pancake Breakfast Muffins are not just a meal, they're a morning game-changer that will transform your breakfast routine from boring to extraordinary. Perfect for busy mornings, weekend brunches, or meal prep, these muffins pack a flavor punch that will have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup pancake mix
- 1/2 cup milk
- 1 large egg
- 1 cup cooked sausage, crumbled
- 1 cup blueberries
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the pancake mix, milk, and egg. Whisk until the batter is smooth and free of any large lumps, being careful not to overmix.
- Cook the sausage in a skillet over medium heat, breaking it into small crumbles. Drain excess grease on paper towels and let cool slightly.
- Gently fold the crumbled sausage and fresh blueberries into the pancake batter. Mix carefully to distribute ingredients evenly without crushing the blueberries.
- Drizzle the maple syrup into the batter and give a final gentle stir to incorporate the sweetness throughout the mixture.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm, optionally with additional maple syrup for drizzling or dipping.
Tips
- Use fresh blueberries for the best flavor and texture. Frozen berries can make the batter too wet.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until ingredients are combined.
- Make sure to drain the sausage well to prevent soggy muffins.
- For extra flavor, consider adding a pinch of cinnamon or vanilla extract to the batter.
- Let muffins cool slightly before removing from the tin to prevent breaking.
- These muffins can be stored in an airtight container for 3-4 days or frozen for up to a month.
- For a crispy top, sprinkle a little extra maple syrup or some turbinado sugar before baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 55mg
