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Krusteaz Gluten Free Light & Fluffy Buttermilk Pancake Mix is a breakfast staple in our household, but who has time to stand over the stove and flip pancakes during a busy morning before school? Fortunately, I can now make my family Krusteaz Gluten Free Blueberry Pancake Muffins and refrigerate or freeze them ahead of time, so they can have a hardy, delicious breakfast on the go any morning. These easy, make ahead breakfast muffins are light and fluffy, with the sweet flavors of blueberry pancakes and maple syrup. Comfort food, that will satisfy the most picky eater, and you can feel confident that they will be full and ready to learn after a delicious grab and go breakfast when they pull up to school.
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When I’m scrambling to get my kids ready for school in the morning, I can feel good about having them grab a Krusteaz Blueberry Pancake Muffin, or two, as we jump in the car.  Serving these breakfast pancake muffins makes everyone happy.  They light up with satisfied smiles on their faces, and I feel confident that they are eating a good, filling breakfast so they can start their day right.  These easy, grab and go gluten free pancake muffins are a fun twist on everyone’s favorite pancake breakfast.  They are convenient, so easy to make, and so delicious.  Your entire family will love this yummy, quick, on the go, breakfast. 

Krusteaz Gluten Free Light & Fluffy Buttermilk Pancake Mix has made my life so much easier!  Make a batch, or two, of these delicious blueberry pancake muffins, and refrigerate or freeze them for your busy mornings.  Your family will love these golden brown, light and fluffy muffins, filled with all the flavors of a classic pancake breakfast.  These are very easy to make, and use simple, wholesome ingredients.  All you will need is Krusteaz Gluten Free Light & Fluffy Buttermilk Pancake Mix, milk, eggs, maple syrup, vanilla, blueberries, and butter. #MakeKrusteaz #MakeitKrusteazy

How to make Krusteaz Gluten Free Blueberry Pancake Muffins:

Preheat the oven to 350 and line muffin tins with muffin liners and set aside. 

To make the batter, start with 2 1/2 cups Krusteaz Gluten Free Light and Fluffy Buttermilk Pancake Mix in a medium bowl.

Add 2 eggs, ½  cup maple syrup, ½ cup milk, ¼ cup melted butter, and 1 tsp. Vanilla,  mixing together with an electric mixer on low just until smooth.  

Then add 1 cup of fresh blueberries and fold in gently until combined.

Fill muffin tins ¾ of the way full.

Bake for 18 to 20 minutes until a toothpick comes out clean, and they are a golden brown color.

Serve warm with maple syrup.  Store leftover muffins in an airtight container and refrigerate or freeze.  Enjoy!

How to Store These Classic Pancake Muffins?

To store these delicious, easy  pancake muffins, you can leave them in the refrigerator in an airtight container for about 5 days. If you prefer to freeze them, then they will last for about 14 days.

Can we substitute any ingredients?

When it comes to this recipe you can add chocolate chips, or sliced bananas and chopped almonds, or orange zest and dried, sweetened cranberries, or even cooked sausage instead of blueberries; whatever your family loves, and your imagination desires.

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Breakfast

Gluten Free Blueberry Pancake Muffins

Author: Liz Satkowski Cooking Method: Courses: , , Recipe Keys: Dairy Free Gluten Free Nut Free
Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins
Cooking Temp: 350  °F Servings: 24

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and line muffin tins with liner.
  2. In a medium bowl combine pancake mix, eggs, maple syrup, milk and vanilla mixing together until smooth, then add blueberries and mix until combined.
  3. Fill muffin tin 3/4 of the way full. Bake for 10-15 minutes, until toothpick comes out clean.
  4. Serve warm with maple syrup.
Keywords: gluten free, gluten free breakfast, pancakes, pancake muffins, breakfast, easy breakfast

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Liz Satkowski

Gluten Free Mom Colorado

I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.

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