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two Eggless Blueberry Pancake Muffins stack with maple syrup on the side.
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Eggless Blueberry Pancake Muffins

These Eggless Blueberry Pancake Muffins are the perfect grab & go breakfast that tastes delicious, is fun to make, and is totally customizable to your taste.
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 muffins
Calories 177kcal

Ingredients

  • 2 cups (280 g) all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (480 ml) buttermilk
  • 4 tablespoons (56 g) unsalted butter, melted
  • 2 teaspoons (10 ml) vanilla extract
  • 1 cup (180 g) blueberries — or more if desired

Instructions

  • Preheat oven to 350º F (180º C). 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.
  • Mix flour, baking powder, baking soda, salt, and sugar in a bowl.
  • 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 muffin's batter. 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.

Notes

 
STORE: Place eggless pancake muffins in an airtight container or a Ziploc storage bag and refrigerate for up to 5 days.
FREEZE: Let the pancake muffing cool completely. Then place them on a baking sheet or a big plate and freeze. Once frozen, you can throw them in a Ziploc freezer bag and return them to the freezer for storage. Freeze for up to 2 months.
REHEAT: Remove the eggless pancake muffins from the freezer, and 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.
VARIATIONS: 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 or Strawberries
  • Raisins & cinnamon
  • Banana & chopped nuts
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
★ Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 177kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 184mg | Potassium: 220mg | Fiber: 1g | Sugar: 12g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg