Try making muffins with your pancake mix! These Blueberry Lemon Pancake Mix Muffins are incredibly easy to make in just one bowl! Super delicious, freezer friendly, and excellent for your Summer breakfast meal prep!
Reader Love
Love this recipe, my 4 year old loves them too so thats a plus. We add syrup when they’re done & it’s almost like pancakes.
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What are the ingredients in these Blueberry Lemon Pancake Mix Muffins?
The ingredients in these Blueberry Lemon Pancake Muffins are simple! If you’ve got some fresh blueberries and a lemon on hand, you might have everything else already in your pantry.
Here are the ingredients I used, with a little explanation for each:
- ‘just add water’ pancake mix – The key to this recipe (and all my pancake mix recipes) is using a ‘just-add-water’ pancake mix. It should have ‘leavener’ or ‘leavening agents’ including baking soda in the ingredients list. Keep on reading for my recommendations.
- milk – You can use any milk you have on hand, dairy or non-dairy. I prefer to use unsweetened almond milk for baking.
- brown sugar – Pancake mix is generally slightly sweetened, but we want it a little more sweet here for delicious muffins. Just 1/3 cup is needed to help out these muffins.
- large lemon – For this recipe, you’ll need to zest one large lemon completely, then cut the same lemon in half and get as much lemon juice as you can – it should be almost 1/4 of a cup if you used a large lemon.
- egg – One egg to help with rise and fluff.
- vanilla extract – This adds a bit more background flavor to the muffins that goes well with blueberry lemon.
- poppy seeds – Blueberry lemon requires poppy seeds. This is a rule I just made. But you can leave them out if you want.
- blueberries – I use fresh blueberries, but I do think frozen blueberries (any extra ice or frozen liquid brushed off) would work too.
Note: Find more recipes just like this one in my list of 15 Grab-and-Go Meal Prep Breakfast Ideas for Work!
Equipment you’ll need to make these muffins:
There are a couple specific kitchen items I recommend using when you make this recipe:
- For a citrus juicer, I’ve had this OXO Citrus Squeezer (affiliate link!) for years. Easy to clean, easy to use, and doesn’t let the seeds get through.
- For my muffin pan, this OXO Non-Stick Muffin Pan (affiliate link!) is what’s pictured in this recipe, and I still use it today. I’ll either use liners, or grease the inside really way. Overall, it’s a solid option.
- For mixing bowls, I’m always using one of these 8-Piece Pyrex Sculptured Mixing Bowl Set (affiliate link!). It’s a set a 4 bowls in different sizes and lids. Every size is super useful.
How do you make these Blueberry Lemon Pancake Mix Muffins?
Making these muffins is relatively simple! It makes exactly 12 muffins and requires only one bowl. Here’s how to put these muffins together:
Start by preheating your oven to 350F and preparing your 12-count muffin tin (I use this OXO Non-Stick Muffin Pan (affiliate link!)). You can grease the muffin tin wells with avocado oil or cooking spray, or use baking cups. Paper baking cups or these Reusable Silicone Baking Cups (affiliate link!) will both work.
In a large mixing bowl, add the pancake mix, milk, brown sugar, lemon juice, lemon zest, egg, vanilla extract and poppy seeds, and stir until well mixed. The batter should be similar consistency to pancake batter, maybe a little thicker.
Next, add the blueberries to the bowl and mix gently so you don’t burst any of the berries. Divide the batter between the prepared 12 muffin tin wells. They should be filled nearly all the way to the top.
Add a few blueberries to the top of each muffin for a picture perfect look! Place the muffins in your preheated oven for 20-23 minutes. The muffins are done baking when a toothpick comes out clean.
Let them cool for a couple minutes, then use a butter knife around the edges of the muffins to gently loosen from the sides of the pan. Place muffins on a cooling rack and let them cool completely. Then they’re ready to eat! Bet you can’t eat just one at a time 😉
Why does pancake mix work in this recipe?
The cool thing about ‘just add water’ pancake mix is that it the mix will have its own flour and its own leavening agent. It will also have it’s own salt.
That’s why this recipe doesn’t include flour, baking soda, or salt! It’s all in the pancake mix.
You can double check this by reviewing the ingredients list. It should have “leavener” or “leavening agents” listed, and baking soda should be one of them.
What pancake mixes do you recommend for pancake mix muffins?
I think any ‘just-add-water’ pancake mix would work for this recipe, however I have not tested them all!
My favorite pancake mix is Kodiak Cakes Pancake & Waffle Mix (affiliate link!). I use it for all of my pancakes, pancake cookies, pancake muffins, and more!
However, the original pancake mix cookies were tested with multiple kinds of pancake mix. I found that other brands of ‘just-add-water’ pancake mix also worked, including Bisquick, Krusteaz, or Trader Joe’s brand.
How long will these muffins last?
These muffins will last up to 4 days in a sealed container on the counter, or about 3-6 months if well wrapped and stored in the freezer.
You can freeze these muffins in an airtight sealed container or wrapped well in foil. They’ll be good for 3-6 months in the freezer. Place frozen muffin on the counter for about 2 hours to thaw. I like to enjoy these muffins at room temperature.
Store on the counter in an airtight container for up to 4 days.
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Blueberry Lemon Pancake Mix Muffins
Try making muffins with your pancake mix! These Blueberry Lemon Pancake Mix Muffins are incredibly easy to make in just one bowl! Super delicious, freezer friendly, and excellent for your Summer breakfast meal prep!
- Total Time35 minutes
- Yield12 muffins 1x
Ingredients
- 2 1/4 cups ‘just add water’ pancake mix (I prefer Kodiak Cakes!)
- 1 cup milk (I use unsweetened almond milk)
- 1/3 cup packed brown sugar
- zest & juice from 1 large lemon (about 1/4 cup lemon juice)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon poppy seeds
- 3/4 cup fresh blueberries (+ more for topping)
Instructions
- Prep: Preheat the oven to 350F. Use cooking spray or avocado oil to grease a 12-count muffin pan, or use baking muffin liners.
- Mix: In a large mixing bowl, add the pancake mix (2 1/4 cups), milk (1 cup), brown sugar (1/3 cup packed), lemon juice (from 1 large), lemon zest (from 1 large), egg (1 large), vanilla extract (1 teaspoon) and poppy seeds (1 teaspoon), and stir until well mixed. The batter should be similar consistency to pancake batter or just slightly thicker. Add blueberries (3/4 cup) and mix gently. Divide the batter between the prepared 12 muffin tin wells. They should be filled nearly all the way to the top. Add a few blueberries to the top of each muffin if desired.
- Bake: Bake muffins in the preheated oven for 20-23 minutes. Muffins are done baking when a toothpick comes out clean. Let them cool for a couple minutes, then use a butter knife around the edges of the muffins to gently loosen from the sides. Place muffins on a cooling rack and let them cool completely. Store in an airtight container on the counter for up to 4 days.
Notes
Nutrition information estimated with My Fitness Pal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfasts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Fat: 1g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
Did You Make This?
I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!
These are so good! I didn’t have the poppyseeds on hand, so I just left them out. Still delicious!
Hi Kelsey! I’m so glad to hear this! You made my morning 🙂 Good plan to just leave the poppy seeds out if you don’t have them. Thank you so much for this review and rating! -Danielle
Love this recipe, my 4 year old loves them too so thats a plus. We add syrup when they’re done & it’s almost like pancakes.
Hi Emily! So happy to hear this 🙂 Thank you for letting me know, I very much appreciate it!! -Danielle