Blueberry Pancake Muffins

These Blueberry Pancake Muffins are a high protein breakfast muffin made with pancake mix, vanilla whey protein, unsweetened vanilla almond milk, and frozen blueberries. Ready in under 40 minutes, makes 12 muffins at 94 calories and 7 grams of protein each.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Baked, blueberry pancake muffins, blueberry protein muffins, Easy, easy breakfast muffins, Healthy, high protein breakfast muffins, Kid-Friendly, make ahead breakfast, pancake mix muffins

Prep Time: 20

Cook Time: 18

Total Time: 38

Servings: muffins

Calories: 94kcal

Ingredients

2 cups almond milk unsweetened, vanilla
2 eggs large
1 ½ cups blueberries frozen
2 scoops whey protein vanilla
2 cup pancake mix

Instructions

Preheat the oven to 350°F. Spray 12 muffin cups generously with oil spray and set aside.
In a large bowl whisk together the unsweetened vanilla almond milk and the eggs until combined.
In a separate bowl stir together the pancake mix and vanilla whey protein powder until evenly mixed.
Add the dry mixture to the wet mixture and stir gently until just combined. A few small lumps are fine. Do not overmix or the muffins will be dense.
Pour the batter evenly into the 12 prepared muffin cups, filling each one about two thirds full.
Spoon the frozen blueberries evenly over the top of each muffin, pressing them in very slightly so they do not roll off.
Bake for 18 minutes until the tops are set and a toothpick inserted into the center of a muffin comes out clean. Allow to rest in the pan for 10 minutes before transferring to a wire cooling rack.

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