These Eggless Blueberry Pancake Muffins are the perfect grab & go breakfast that taste delicious, are fun to make and totally customizable to your taste.
Eggless Pancake Muffins Recipe
Eggless pancakes are one of my family favorite breakfast. I make them pretty often, so I thought that making Eggless Pancake Muffins would be a fun and convenient version to try.
These were a BIG hit! And now, I always have a hard time deciding which to make, if pancakes or pancake muffins.
I LOVE this recipe because there is no standing in front of the griddle flipping pancakes. You just pour the muffin batter into the muffin cups and let the oven do the work! Plus, I can make and freeze a batch on the weekend, then warm them up in the oven/microwave in the morning and breakfast is made.
They are easy enough to make on a busy weekday morning and good enough to indulge in on the weekends! You can also make them in a mini muffin tin for poppable little treats.
WHAT DO YOU NEED TO MAKE EGGLESS PANCAKE MUFFINS?
You will need:
- All-purpose flour
- Baking powder and baking soda
- Salt
- Granulated sugar
- Buttermilk (see notes for substitute)
- Unsalted butter
- Vanilla extract and
- Blueberries. Check out my other mix-ins ideas below.
Also, a 12-cup muffin pan and a baking spray to prevent sticking.
HOW TO MAKE EGGLESS BLUEBERRY PANCAKE MUFFINS
- Mix dry ingredients: All-purpose flour, baking powder, baking soda, salt, granulated sugar.
- Mix wet ingredients: buttermilk, melted butter and vanilla extract.
- Combine dry and wet ingredients and mix just until combined.
- Fill muffin cups 3/4 full. Top with fresh blueberries.
- Bake at 350° F for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and slightly golden.
- Serve and enjoy!
I DON’T HAVE BUTTERMILK…WHAT CAN I USE INSTEAD?
You can make your own buttermilk substitute by adding 1 tablespoon white vinegar or fresh lemon juice to 1 cup of regular room temperature milk. Stir and let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. This soured milk can be used in the recipe. I prefer to use whole milk is for a richer texture.
HOW TO STORE EGGLESS PANCAKE MUFFINS
Place eggless pancake muffins in an airtight container or a Ziploc storage bag and refrigerate for up to 5 days.
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HOW TO FREEZE EGGLESS BLUEBERRY PANCAKE MUFFINS
Let the pancake muffing cool completely. Then place them in a baking sheet or a big plate and freeze. Once frozen, you can throw them in a Ziploc freezer bag and return to the freezer for storage. Freeze up to 2 months.
HOW TO REHEAT EGGLESS BLUEBERRY PANCAKE MUFFINS
Remove the eggless pancake muffins from the freezer, let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 3-4 minutes, or until warm. MICROWAVE: wrap an eggless pancake muffin in a damp paper towel and microwave for 30 -40 secs, or until heated through.
VARIATION YOU CAN APPLY TO THIS RECIPE
Not in the mood for blueberries? NO problem…try these mix-ins ideas!
- Bacon and cheese
- Sausage and cheese
- Chocolate chips
- Banana & cinnamon
- Cherries
- Raspberries
- Raisins & cinnamon
- Banana & chopped nuts
LOOKING FOR MORE EGGLESS BREAKFAST IDEAS? TRY THESE!
- Eggless Waffles
- Easy Eggless Chocolate Chip Pancakes
- Eggless Pancakes
- Easy Eggless Crepes
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Muffins
- Easy Eggless Banana Bread Muffins
- Eggless Sugar Donut Muffins
Eggless Blueberry Pancake Muffins
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup blueberries — more if desired
Instructions
- Preheat oven to 350° Spray a 12-cup muffin pan with baking spray, if you prefer you can also use liners and spray but don’t forget to spray them with nonstick cooking spray to avoid sticking.
- Whisk buttermilk, melted butter and vanilla extract in a large measuring cup or medium-sized bowl. Stir wet ingredients into dry and mix just until combined. The mixture will be slightly lumpy. Please do not overmix.
- Fill muffin cups 3/4 full (about 1/4 cup of batter).
- Drop blueberries into the muffins. Add as many as you like. I added 8 – 10 blueberries to each muffin. Note: if you prefer you can also stir the blueberries into the batter (step 2 after adding the wet ingredients).
- Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and slightly golden.
- Serve warm or cold, plain or with butter and syrup.
- Eggless Waffles
- Easy Eggless Chocolate Chip Pancakes
- Eggless Pancakes
- Easy Eggless Crepes
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Muffins
- Easy Eggless Banana Bread Muffins
- Eggless Sugar Donut Muffins
Nutrition
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- Measuring Cups and Spoons Set
-
- Glass Mixing Bowl Set
-
- 12-Cup Regular Muffin Pan
-
- 1/4 cup scoop
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