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fluffy blueberry pancakes in a muffin pan
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5 from 4 votes

Soft and Fluffy Blueberry Pancakes in a muffin pan

So soft, light and fluffy blueberry pancakes in a muffin pan!!! Fabulous for meal prep or feeding a crowd or if you are just not in the mood for flipping pancakes. These meal prep blueberry pancakes are buttery and uses a secret technique in achieving the perfect Soft-Fluffiness.
Prep Time8 mins
Cook Time18 mins
Total Time26 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry pancake muffins
Servings: 12 pancake muffins
Author: Maria Doss




  • 4 tablespoons unsalted butter, room temperature
  • 2 large eggs
  • 1 and 1/2 cups buttermilk
  • 1 cup blueberries, divided
  • maple syrup, for serving


  • Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray and set aside ( do not use paper liners - refer notes). 
  • Add all group-1 ingredients into a large bowl and whisk to combine. Add butter and mix with your fingertips, until it looks like coarse sand. 
  • Whisk eggs in a different bowl and stir in buttermilk. 
    Add the egg-buttermilk mixture into the dry ingredients and fold with a rubber spatula, until almost combined ( DO NOT OVER MIX).  
  • Add 1/2 cup blueberries and fold gently to incorporate. Again,do not over mix. 
    Divide batter into muffin pan. Sprinkle remaining 1/2 cup blueberries on top.  
  • Bake for 17-19 minutes or until a tooth pick inserted in the middle comes clean. DO NOT OVER BAKE. 
  • Place pan on a wire rack to cool. Gently loosen the sides of each muffin with a butter knife to remove pancake muffins. Serve with maple syrup.

To meal prep blueberry pancake muffins

  • Let pancake muffins cool completely. Place desired number of muffins in a meal prep container and pack with maple syrup on the side in a seperate jello shot container. Store in refrigerator. Warm muffins in the microwave just before eating. 


Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth. 
Buttermilk – Buttermilk makes the most tender and flavorful blueberry pancakes. If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 1 cup milk and 3 tablespoons of white vinegar or lemon juice. Let is stand for about 10 minutes. Stir before using. 
Do not over bake – It takes exactly 18 minutes for my baked blueberry pancakes every time. Since every oven is different, please insert a toothpick in the middle of a pancake muffin to check for doneness after about 17 minutes. The toothpick should come out clean. If you see any wet batter, then check again after 2 more minutes. 
Do not use paper liners - Due to high moisture content in blueberries and softness of the blueberry pancake muffins, it tends to stick to the paper liners. So, a well greased muffin pan works well. Gently loosen the edges of the cooled muffin to remove.