Baking has always been relaxing for me, but lately it’s felt more like an obligation than an opportunity. With ingredients (ahem, FLOUR) in short supply at our local grocery store, I’ve struggled to find ways to become more inventive in the kitchen. I still LOVE to bake from scratch, but if I can find a few quarantine shortcuts while saving a few cups of flour, why not?!?!
These Blueberry Pancake Mix Muffins strike a balance by using store bought buttermilk pancake mix with fresh blueberries. I also kick the flavor up a notch by using brown sugar + cinnamon. The batter comes together quickly without the need of a stand mixer, and using muffin cups means you can be enjoying some freshly baked breakfast treats in minutes. I highly recommend serving them warm with a drizzle of pure maple syrup!
Enjoy, foodie friends!
Ingredients
- 2 cups buttermilk pancake mix
- 1/4 tsp cinnamon
- 1/2 cup brown sugar, packed
- 1 cup milk (2% or whole)
- 1 egg
- 1/4 cup unsalted butter, melted
- 1/4 tsp vanilla
- 1 cup fresh blueberries
- Maple syrup, for serving (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray muffin tin with non-stick cooking spray or use paper liners or silicone muffin cups. In a large bowl whisk together the pancake mix, brown sugar and cinnamon. Add milk, egg, melted butter and vanilla and combine until just mixed. Fold in blueberries. Fill each liner or silicone cup about 3/4 of the way full. It’s important not to overfill! Bake for 15 – 20 minutes or until tops are starting to brown and a toothpick inserted in the center comes out clean. Serve with maple syrup if desired.
