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.

Print Recipe

Breakfast

Gluten Free Blueberry Pancake Muffins

Author: Liz Satkowski Cooking Method: Baking Courses: Baking, Breakfast, Muffins 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

Servings

• 2 ¹⁄₂ cup Krusteaz Gluten Free Light & Fluffy Buttermilk Pancake Mix
• 2 eggs
• ¹⁄₂ cup maple syrup
• ¹⁄₂ cup milk (dairy free or regular)
• 1 cup fresh bluberries

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