Breakfast has always been one of the most challenging meals for me. The problem is that I am not a big breakfast eater. Yes, I know I should eat a good breakfast, but I don’t. I never have liked breakfast, or at least not enjoyed it until around 10 in the morning, and then it is more like brunch. My family on the other hand all love a good breakfast every morning.
One of the ways I make this work is to keep the freezer well stocked. This keeps me from having to make breakfast every day and it keeps my family happy because they always have something to choose from without much work on their part.
I love keeping gluten free breakfast cookies in the freezer along with several kinds of gluten free muffins, but I think pancakes and pancake muffins are my kids favorite breakfast to have in the freezer.
A few years ago I shared my maple sausage pancake muffins. They are a favorite, but I also love coming up with other versions to give my kids a little change for breakfast.
The version I am sharing today is a simple blueberry pancake muffin, but you can easily change these up and add raspberries or even chocolate chips. Any of them are delicious and freeze great.
My kids love just about any way I serve pancake muffins and I love how easy they make breakfast.
Gluten Free Blueberry Pancake Muffins
- 2 eggs
- 4 tablespoons of butter, melted
- 2 cups buttermilk
- 2 tablespoons sugar
- 3/4 cup brown rice flour
- 3/4 cup white rice flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 cup blueberries, fresh or frozen
- Preheat oven to 350.
- Grease muffin tins. This makes about 24 muffins.
- Whisk together the eggs, butter, and buttermilk.
- Whisk in the remaining ingredients and whisk just until combined. This batter will be a little lumpy.
- Carefully fold in blueberries.
- Scoop into muffin tins filling each muffin cup about 3/4 full.
- Bake for 15-18 minutes.
- Serve and enjoy!