Lazy Baker Pancake Muffins

Two Plated Blueberry Muffins with fresh blueberries on the side

For the past few weeks I have been dragging my butt around. I keep pushing through all of the things on my to-do list trying to convince myself that I am not as tired as I feel. The truth is I am just plain exhausted. I don’t know if I am fighting off a virus or battling the late winter blues but I think it is time to wave the white flag and let my activity (or lack of) match my energy level.

When I get in a funk like this I start thinking about food.  The term comfort food exists for a good reason. Unfortunately the trouble with most comfort foods is their lack of nutritional value. I want to submit to my cravings and wrap up in a blanket of carbohydrates but if I over eat to feel better I will ultimately feel worse.

I just want a little something warm to soothe the emotional cravings. Something pure and simple like a muffin.

Blueberry Muffins in a baking pan Blueberry muffins cooling on a wire rack blueberry muffins in a basket

In my funk the last thing I feel like doing is pulling out bowls, measuring cups, flour, eggs, and following a recipe. So standing in front of my cupboard scanning for the next best thing I see a box of pancake mix. I pull it down, toss in a little of this and that, and divid the batter into a muffin pan. Approximately 30 minutes later the Lazy Baker Pancake Muffins come out of the oven and create a little sunny place in my haze.

Now I just need to teach my toddler the joy of coloring (on paper) for hours at a time…

muffin on a plate with fresh blueberries

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Lazy Baker Pancake Muffins
Prep time
Cook time
Total time
Serves: 1 Dozen
  • 2 cups package pancake mix – I like Fiber One Complete or Krusteaz Buttermilk Heart Healthy
  • 1 tsp cinnamon
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 TB vegetable oil
  • 2 tsp lemon zest
  • 1½ cups of blueberries – fresh or frozen
  1. Preheat the oven to 375F degrees and spray a 12 cup muffin tin with non-stick spray or line with cupcake wrappers.
  2. Whisk together pancake mix, and cinnamon. Add the water and vanilla. Mix just enough to combine then stir in the oil. When the batter is mostly smooth, fold in the zest and berries.
  3. Portion the batter into the muffin cups. If desired pat a pinch of old fashioned oats and a few chopped nuts on top of each muffin before baking. Bake in a the preheated oven for 20 minutes, until tops have begun to brown.
  4. Turn out muffins on to a rack to cool or serve warm.
Leftover muffins will keep in an air tight container for a couple of days. Include a sheet of paper towel to wick away any excess moisture from the fruit.
Nutrition Information
Serving size: 1 Calories: 90 Fat: 4.5 g Carbohydrates: 12 g Fiber: 1.5 g Protein: 2 g Weight Watchers Points Plus: 3



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    • I made several versions to figure out the amount of water and oil that worked the best. Without any oil they taste like pancakes shaped like muffins. Made with the recipe I published they taste much more muffin-y than pancake-y. I hope you like them!

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