My daughter, Cayla, had just gotten out of bed when we threw together these great muffins. I love cooking with my little girl! —Lisa Allen, Joppa, Alabama
- 2-1/2 cups pancake mix
- 1/2 cup sugar
- 1 egg
- 2/3 cup water
- 1/4 cup canola oil
- 1-1/2 cups fresh or frozen blueberries
- Preheat oven to 400°. In a large bowl, combine pancake mix and sugar. In another bowl, whisk egg, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
- Fill paper-lined muffin cups two-thirds full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Kids' Favorite Blueberry Muffins in Taste of Home April/May 2010, p45
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