Muffins (Original Recipe on Baking & Pancake Mix Bag)

Average Rating 4.5 from 14 ratings

Delicious traditional muffins with blueberries or your favorite fruit.


Yield: approximately 6 to 7 muffins



  • 1¾ cups Pamela's Baking & Pancake Mix  
  • ¼ cup melted butter, or oil
  • ½ cup milk
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • ¾ to 1 cup fruit -- bananas, peaches, berries, etc. (If using raisins or dried fruit, add an additional ¼ cup water)
  • Optional: ¼ cup chopped walnuts
  • Variation: Pamela's Muffins - No Fat Added
  • 1¼ cups Pamela's Baking & Pancake Mix
  • ¼ cup water
  • ⅓ cup honey (or ¼ cup sugar)
  • 1 egg
  • 1 tsp vanilla
  • ½ cup fruit -- bananas, peaches, berries, etc. (If using raisins or dried fruit, add 1/4 cup additional water)
  • Optional: ¼ cup chopped walnuts


Preheat oven to 350°.

Mix all ingredients together and spoon into greased muffin pan (or muffin papers sprayed with cooking spray), filling each cup about two-thirds full. Bake for approximately 25 minutes, or 19 to 21 minutes for the No Fat Added variation.

© Pamela's Products, Inc.


60 Reviews or Comments for Muffins (Original Recipe on Baking & Pancake Mix Bag)

  1. Kathy October 18, 2014 at 12:03 pm #

    This is an excellant recipe and doesn’t taste like Gluten free at all. Very good..YEA

    Recipe Rating: 5
    • Linda November 6, 2017 at 3:55 pm #

      Has anyone had problems with the muffins sticking to the greased muffin tin or to the inside of the paper muffin liner? If so, how did you resolve it?

      • Diva November 7, 2017 at 7:23 pm #

        Do you powder the greased muffin tin? After greasing, take a spoonful or two of Pam’s mix and drop a bit into each individual muffin space. Shake/tilt the tin so that the mix covers the greased areas. Then spoon in the muffin batter. When the muffins come out, immediately take a knife and run it around the edge of the muffin, and then use the knife to tilt the muffin. That way the muffin can cool but will do so already dislodged from the tin. I like to leave the muffins in that position to cool before removing them but you can certainly put them on a cooling tray. I hope this helps!

      • Connie January 26, 2018 at 11:36 am #

        Linda, I discovered the cupcake liners that are double…foil on the outside and paper on the outside. Fill each 2/3 full and bake on a cookie sheet. You don’t even need the muffin pans. They have turned out GREAT for all 25 batches that I have made this way since November.
        Connie January 25th, 2018

  2. Tam November 10, 2014 at 1:43 pm #

    Just made some with pumpkin puree and pumpkin spice added. With a toaster over since our regular is broke. Had to bake a little longer. Outside had a crunch but moist inside. Pretty good.

    Recipe Rating: 4
    • Sara October 10, 2015 at 11:26 am #

      How much pumpkin puree did you add? Sounds great!

      • Tam November 12, 2015 at 11:14 am #

        I believe I did between 3/4 to 1 cup. Probably either would be just fine! I haven’t made this in a while though!

    • Darlene October 27, 2015 at 8:33 pm #

      How much purée (pumpkin) did u use?

  3. Brennabean December 27, 2014 at 4:39 pm #

    Followed recipe but added blueberries and lemon. Didn’t take the full cooking time but turned out great. Will be using this recipe again. 🙂 quick and easy

    Recipe Rating: 5
  4. Courtney January 4, 2015 at 10:10 am #

    Just made these, and they came out great! I added zest from about half a lemon plus a full cup of blueberries. I think next time I’ll use some brown sugar. Sooo good!

    Recipe Rating: 5
  5. Lisa January 5, 2015 at 4:08 am #

    I replace the sugar and fruit with one 8oz jar of jam. Works great and it makes a more decadent muffin!

  6. Dawnmarie February 17, 2015 at 3:35 pm #

    I too used 1 cup of organic strawberry jam. It was amazing! My girls devoured them. Very easy to make.

    Recipe Rating: 5
  7. Trey March 11, 2015 at 7:01 pm #

    I made some with coconut, cinnamon, and almond butter. I also combined cocoa and ground ginger to make gingerbread muffins, these are great.

  8. Shirley March 27, 2015 at 5:51 am #

    Hello, can the oil be substituted with applesauce in this recipe?

    • Lee April 3, 2017 at 7:21 pm #

      I use applesauce in place of the oil all the time, and they turn out great!

  9. Louise May 18, 2015 at 5:54 am #

    I made these with a lot of substitutions and they were still WONDERFUL!Used about 1/2 of the sugar, using light brown sugar. Used Coconut oil, but only 2 tbsp and lowfat plain yogurt to make it up to 1/4 cup. Added a pinch baking soda. Used milk not water. Added some cinnamon, nixed the vanilla as I had none. Used pink lady apples and WAY more than 1 cup (probably 1.5-2 cups), there were so many chunks of apple I wanted to call them muffin-ed apples instead of apple muffins and I was a bit nervous that they would just turn into soggy messes.Made 8 generous muffins and they are AMAZING. Didn’t taste them fresh but the next morning they were fantastic. Will be amazing as a treat or warmed with vanilla ice cream! Will make them again with even less sugar to see if I can make them more breakfasty. Great recipe!

    Recipe Rating: 5
  10. Kristina August 12, 2015 at 6:44 am #

    I love this recipe! I make all kinds of muffins with this recipe. Apple pie, carrrot cake, cranberry jumble,
    and alot more! Thanks!

  11. Mary August 29, 2015 at 5:15 pm #

    Can this recipe also be baked using an 8×8 pan or 9×9 pan? Also will the baking time need to be increased? Thank you, Mary

    • Pamelas Customer Service August 31, 2015 at 12:22 pm #

      HI Mary –
      While it should work, we have not tried it! Yes, you will want to increase baking time. I would suggest checking at the called for 25 minutes, and going from there. Let us know how it goes!
      Pamela’s Customer Service

  12. Michele September 6, 2015 at 5:08 pm #

    I usually double the recipe, and by the time I’ve added fruit and nuts, there’s enough batter for 12 muffins and one small laof pan, which takes a little longer to bake. Today i made them with craisins and a 1/2 can of Solo poppy seed filling. You can also do canned pumpkin and pumpkin pie spices.

  13. Norleen September 21, 2015 at 7:16 am #

    Love, love, love this recipe. Usually make with bananas and pecans and substitute water for almond milk or soy creamer for a rich muffins. Even our non-gf friends like them. Thanks for the awesome products.

  14. stacy November 3, 2015 at 7:40 am #

    Just made these with bananas and chocolate chips- so easy I made them for my child’s lunch while we were getting ready this morning. I love them! I hope my child will eat it at lunch cause he is super picky!

  15. Stacy November 7, 2015 at 6:50 pm #

    This is the easiest baking mix. You can add nearly anything to it and it works every time. Very versatile. Handles substitutions well.

  16. Linda Lester January 11, 2016 at 2:10 pm #

    Just made the pumpkin and spice version, very good, moist, yummy! Now I’d like to know if anyone has added cocoa for a choclate version, thinking I may just have to try.

    Recipe Rating: 4.5
  17. Theresa January 12, 2016 at 12:16 pm #

    Can u use Splenda in replace of sugar an almond milk instead of milk …Thank you

  18. Carol January 31, 2016 at 1:39 pm #

    I’ve been making this recipe for several years and we absolutely love it. It is very versatile! I usually make a double or triple batch of mini muffins and freeze them!

  19. Carol January 31, 2016 at 1:40 pm #

    I haven’t tried cocoa powder but I have used chocolate chip semi sweet morsels!

  20. Lee April 28, 2016 at 6:45 pm #

    I use this recipe weekly for my family of 6 – we love it! I always use applesauce in place of the oil/butter. I’ve made many variations over the years and all have been wonderful. If I double the recipe and add in some fruit or chocolate chips I am able to get 24 regular size muffins. Our favorite is chocolate chocolate chip. I add 1/4 cup cocoa powder, a dash of nutmeg and a handful of chocolate chips for a single recipe. So thankful for a quick and easy recipe, thank you!

  21. Vikki May 5, 2016 at 2:32 pm #

    I tried this recipe this morning and they were great. We are a family of 8 so I wanted to make 24 muffins. Going by the amount shown for a single recipe I quadrupled it and ended up with 36 muffins! No problem because we love leftovers. I used 1/2 coconut oil and 1/2 butter and instead of 2 C sugar I did 1 1/2 C and they were plenty sweet. We really enjoyed them and I can’t wait to try some of the variations in the other comments!

  22. Pat June 28, 2016 at 4:34 pm #

    Wondering why the 2 recipes are so different relative to ingredients….One with oil says 1/2 cup sugar and 1/2 cup of milk – while the one without oil says 1/4 cup sugar and 1/4 cup of water. Other amounts the same..Seems kind of strange. Going to make and cautiously enter ingredients to see consistency.

    • Pamelas Customer Service July 1, 2016 at 11:51 am #

      Hi Pat,
      The second recipe is for those who would like to eliminate the fat.

  23. Jenna July 15, 2016 at 10:41 am #

    I have made these twice, and both times the batter has been thick and rubbery. I am using whole milk and melted butter. Not sure what I am doing wrong, but they are so disappointing. Any tips?

    Recipe Rating: 1
    • Anna B March 5, 2017 at 9:43 am #

      My batter was also thick and sticky but it baked up just fine. I used oil & sour cream added frozen blueberries & baked for 30 mins (my oven runs a little cool) family enjoyed them!

    • Tessa July 14, 2018 at 6:51 pm #

      I use this recipe all the time and my muffins are light and fluffy on the inside, crispy and buttery brown on the outside. I use Low-fat yogurt instead of milk, And three eggs instead of one. I whip the eggs either in the blender or with a electric beaters so they are light and fluffy. I fold the eggs in gently to the flour mix.
      I also substitute light brown sugar or brown sugar instead of white sugar.

      Another trick to making the muffins rise and be light and fluffy is to heat the oven to 400. Put the muffins in for five minutes on 400 then lower the temperature to 350 and bake the rest of the way on 350.
      It’s worth another try …. and I hope it works for you!

  24. Susan July 18, 2016 at 4:36 pm #

    We have been making these muffins for a couple of years and love this recipe. We use dried fruit and add the extra water. We have done blueberry w/ vanilla flavoring, cranberry w/orange, cherry w/almond, and apricot w/almond. All are wonderful! Would love to try with chocolate chips, too.

    Recipe Rating: 5
  25. Bella August 20, 2016 at 1:14 pm #

    Can I use cacao to make chocolate ones??

  26. Leslie Innes September 1, 2016 at 8:12 am #

    Do you have nutrition info on muffins with banana added

    • Pamelas Customer Service September 1, 2016 at 11:26 am #

      Hi Leslie,
      No, we do not have nutritional information for the baked muffins.

  27. Whit October 21, 2016 at 9:15 am #

    Made maple apple muffins with maple syrup instead of sugar, fresh apple chunks, and coconut oil instead of butter. Came out great! A little too sweet, so will reduce syrup next time. Will use this as my go-to recipe from now on!

    Recipe Rating: 5
  28. Judy January 7, 2017 at 4:52 pm #

    I just made these using mincemeat for the fruit. They tasted very good but somehow it made 12 small muffins instead of 6 or 7 larger ones A few of them had bits of mincemeat stuck to the bottom, but not too bad. I would definitely do it again.

  29. Ariana February 5, 2017 at 5:30 pm #

    How could I adapted this recipe for lemon poppyseed muffins? Thanks!

  30. Rachel February 17, 2017 at 4:07 pm #

    Easy and yummy!

    Recipe Rating: 4.5
  31. Dash March 19, 2017 at 10:45 am #

    Made these today and they turned our delicious, I couldn’t stop eating them! I doubled the receipe, used bananas and fresh raspberries. I added a dash of cinnamon and nutmeg. I used brown sugar instead of white sugar and 1/4 cup of butter 1/4 vegetable oil (doubled recipe). Also, I made these as muffins and baked for about 15 minutes as instructed. This is def a keeper, thanks for sharing this delicious recipe!!!!

  32. Landi June 10, 2017 at 9:31 am #

    Was awesome I added fresh blueberries and made a chocolate batch for the kids. It did need 2 small eggs or 3, maybe 1 large but with organic I needed more than 1 egg. They were a hit though.

  33. Stephanie August 5, 2017 at 3:58 pm #

    Delicious! I added 1/2 scoop of Vanilla whey protein for a more filling muffin. I used the regular recipe substituting water for milk and stevia for sugar.

    Recipe Rating: 4.5
  34. Diva October 8, 2017 at 6:14 pm #

    I love Pam’s mix and this recipe. I use 1/3 cup maple syrup instead of 1/2 sugar, with vanilla and a dash of cinnamon. I will try coconut oil next. And I throw in a lot of blueberries! I think my baking cups are small but I made 9 muffins with the standard recipe. I love the ideas in the comments and look forward to trying some of them. I’m not actually allergic to gluten but the muffins taste so good and my body feels good after eating them so I figure I’ll just stick with what works!

  35. Lisa Kruse December 9, 2017 at 6:16 am #

    Trying to find a replacement for my 4 year olds bribed mini muffins since she was diagnosed celiac on early preschool mornings since her in home daycare drives her for me. Do these freeze and how would the cook time vary for a mini muffin?

    • Pamelas Customer Service December 11, 2017 at 11:10 am #

      Hi Lisa,
      Yes, these freeze well. Start at 10 minutes and keep checking with a toothpick until done.

  36. trish January 5, 2018 at 9:35 am #

    I substituted greek yogurt plus a few tablespoons of water for the milk and the results were great! A much bigger and fluffier muffin!

  37. Melissa February 14, 2018 at 2:55 pm #

    Can frozen wild blueberries be used in place of fresh (or dried)? If so, does milk need to be reduced? Thanks

    • Pamelas Customer Service February 26, 2018 at 4:21 pm #

      Hi Melissa,
      Yes, you should be able to substitute frozen blueberries for fresh without making other changes. Just be sure to add the blueberries when they are still frozen as they tend to get watery as they thaw.

  38. Marian Williams April 16, 2018 at 9:11 am #

    I just want to make comment about the wonderful product we are all talking about here and the equally wonderful Trail Blazers using it. I appreciate your diligence in noting on this site, your experience. Otherwise, I would have not tried all of these wonderful recipes!! Thanks to Pamela, her staff and all of you “commenters”. Keep on keepin on!

  39. Gramma June 18, 2018 at 2:06 pm #

    I have a tip to use whan adding fruit to a recipe. Especially blueberries,as i raise them. Put the amount of blueberries you need in a zip lock bag and add 1/2 cup of gluten free flour. Shake them lightly. This will coat them and they will not fall to the bottom when they are baking.

  40. Helen Yau June 24, 2018 at 2:15 am #

    a) I want to make banana coconut flakes (unsweetened) cupcake with baking & pancake mix, do I need to add more water ?
    b) How to substitute 200g self-raising flour to your baking pancake mix ? Is the ratio 1:1 or need to add baking powder & salt ?

    • Pamelas Customer Service June 24, 2018 at 7:27 pm #

      Hello Helen,
      The water would depend on the recipe you are using. This recipe was formulated only for our Baking & Pancake Mix. We do not know if it would work with regular flour.

  41. Karen B September 9, 2018 at 6:08 pm #

    I don’t need GF but made these for a celiac friend. I added TWO cups of blueberries, and the batter perfectly filled 12 normal sized muffin cups. They took an extra 5 minutes to bake, probably because I used a stoneware muffin pan and stoneware takes longer to heat. Absolutely delicious. I like the soft, moist crumb much better than wheat flour muffins, which are often tough and dry.

    Recipe Rating: 5
  42. Banan October 8, 2018 at 5:21 pm #

    This is a first time I make muffins without fat and it turns wow! I put chocolate chips instead of walnuts and I added strawberries as a fruit!

  43. Diana November 25, 2018 at 8:51 am #

    Has anyone tried chocolate chips if so how did the y turn out

  44. Nancy Hull April 1, 2019 at 10:19 am #

    Since I made it with egg replacer, I added about 2tsp of light olive oil. I used banana for the fruit and chopped pecans instead of walnuts.

    Recipe Rating: 4.5
  45. Nancy Hull April 1, 2019 at 10:23 am #

    I just wrote a comment and didn’t realize there were 2 versions of the recipe. I used the alternate which is currently the version on the bag, but added a little oil because of using egg replacer.

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