Blueberry Pancake Muffins Recipe

I am a busy mom which means there isn’t much that I love more than an easy meal to feed my family. Breakfasts are especially troublesome since they usually require large amounts of coffee before I can feasibly get going on them. That’s why breakfasts like my banana nut bread muffins, my cinnamon roll pancakes and my bacon, egg and cheese breakfast casserole recipe are some of my favorites. They work up quickly and are perfect freezer cooking recipes so my mornings flow a whole lot easier! This blueberry pancake muffins recipe is just like my other favorite freezer cooking breakfast recipes! Quick, easy and oh so tasty! They may just end up being one of your favorite freezer cooking recipes!

If you love blueberry pancakes, you’ll really love this blueberry pancake muffins recipe. They make your favorite pancake recipe easy to take on the go while still giving you that taste that you love so much! You can eat them plain or serve them with your favorite homemade pancake syrup! My Emma loves them with a strawberry syrup but I favor them with plain old pancake syrup! No matter how you eat them though they’re great for picking up on the go!

Blueberry Pancake Muffins Recipe – Freezer Cooking Recipes

If you’re making this blueberry pancake muffins recipe as one of your freezer cooking recipes this month, you’ll make them exactly as the recipe calls for. You can either make up the batter and freeze for baking at a later date or you can bake them, allow to cool and freeze after wrapping them individually. To eat after freezing, just pop them in the microwave for a few seconds until they’re warm. They’re just like a frozen pancake as far as the time you would need to microwave them!

You Will Need:

• 1 ½ cups all-purpose flour
• 1 tbs baking powder
• 1 tsp baking soda
• 2 tbs granulated sugar
• ½ tsp salt
• 2/3 cups buttermilk (or make a homemade buttermilk substitute)
• ¼ cup canola oil
• ¼ cup maple syrup
• 2 eggs (room temperature)
• 1 ¼ cup Legacy Food Storage
• Cooking Spray
• Muffin Tin
• Cupcake Papers

To begin, preheat your oven to 350 degrees. Then, line each tin with a muffin liner and spray each one with cooking spray.

In a medium mixing bowl, combine the flour, baking powder and soda, sugar, and salt. Stir well to combine it. Next, add the buttermilk, oil, maple syrup, eggs and stir until it is very well combined.

Next, gently fold in the blueberries. It doesn’t matter if y ou use fresh or frozen. I’ve also used Legacy Food Storage with success too. If you’re using this as one of your freezer cooking recipes, you can stop here if you would like. Freeze the mixed batter in an airtight food storage container until you’re ready to use. You can also continue on and bake them normally then freeze if you would prefer that.

Spoon your batter into the muffin tins. I like to use a small ice cream scoop and fill about 3/4 of the way to the top, but you may fill them as much or as little as you would like. Keep in mind though that filing them too full will create a mess as they bake.

Bake in a 350 degree oven for 12-16 minutes or until a toothpick inserted into the center comes out clean. Serve muffin style or with more syrup! This blueberry pancake muffins recipe isn’t super sweet so I highly advise using a homemade pancake syrup with them.

If you’re freezing them, wrap each one individually in plastic wrap then store in an airtight container or freezer bags.