- 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.
Reviews for Kids' Favorite Blueberry Muffins
Sort By :
"I made these with my 7, and 4 year old! We had fun, and they tasted great. To avoid sticking to the side...I listened to another reviewer's advice, and used cupcake wrappers. They worked perfectly."
"After reading the reviews about this batter being thick, I added a 6 oz container of lemon yogurt and some lemon peel. They turned out great!"
"These were delicious! These almost taste like the ones from the box that we like so much. These are not a heavy muffin but sweet and light. I did only use 1 cup of blueberries."
"so simple to make and very tasty"
"Easy and tasty! The batter is thick, so I placed the blueberries in by hand so as not to break them up. More cakelike then most blueberry muffin recipes."