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Blueberry Sausage Pancake Muffins
These blueberry sausage pancake muffins are an easy grab-and-go breakfast prep you family will love!
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Blueberry Sausage Pancake Muffins

Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberry Sausage Pancake Muffins
Servings: 8 people
Author: Luke Brown

Ingredients

  • 4 cups complete pancake mix
  • Water
  • 1 lb breakfast sausage browned
  • 1 1/2 cups fresh blueberries
  • 1/3 cup maple syrup pancake syrup or pure maple syrup
  • 3 tbsp butter optional

Instructions

  • First, cook 1 lb of breakfast sausage in a skillet over medium-high heat. Once the sausage is fully cooked, drain the grease well.
  • In a large bowl mix together 4 cups of Pancake Mix with water following the directions on the box of pancake mix you are using.
  • Add the browned sausage, blueberries, and maple syrup. I like to keep a little bit of the sausage and blueberries separate to add to the top the breakfast muffins, but that is optional. Stir well.
  • Carefully fill a silicone muffin tray about 3/4 full with the pancake mix. If using nonstick, be sure to grease the pan. Top with the reserved sausage and blueberries if desired.
  • If using the butter, add a tiny cube of butter to the top of each muffin.
  • Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean from the center of the pancake muffins.
  • Serve with extra syrup and enjoy!

Notes

  • You can use any pancake mix you have or make it homemade. I suggest following the directions for mixing together the pancake mix for the brand that you buy. I really like Krusteaz Buttermilk Pancake Mix for this recipe.
  • Through testing this recipe I found that it is best to fill the muffin pan only about 3/4 of the way. The blueberry pancake muffins will rise nice and fluffy as they bake.
  • I used regular breakfast sausage for this recipe, but you could use a turkey or chicken breakfast sausage. Maple flavored breakfast sausage would also be really good!
  • Cook the sausage before mixing it into the batter and drain any extra grease well.
  • Fresh blueberries will work the best for these pancake bites, but frozen blueberries could be used. If using frozen, be sure to add them straight from the freezer to help prevent them releasing too much liquid and color bleeding.
  • Either pancake syrup or pure maple syrup can be used in this recipe.
  • This recipe makes 32 pancake muffins.
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