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Kids' Favorite Blueberry Muffins Recipe
Kids' Favorite Blueberry Muffins Recipe photo by Taste of Home

Kids' Favorite Blueberry Muffins Recipe

Read Reviews (9)
4.44 9
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

1 muffin equals 173 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 312 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a large bowl, combine pancake mix and sugar. In another bowl, whisk the egg, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Kids' Favorite Blueberry Muffins in Taste of Home April/May 2010, p45

Nutritional Facts

1 muffin equals 173 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 312 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Kids' Favorite Blueberry Muffins(9)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 5, 2013

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!

MY REVIEW
Reviewed Aug. 18, 2011

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.

MY REVIEW
Reviewed Mar. 19, 2011

so simple to make and very tasty

MY REVIEW
Reviewed Jan. 8, 2011

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.

MY REVIEW
Reviewed Sep. 9, 2010

These are out of this world deeeelicious. Back again to get the recipe as I am making a double batch tonight!

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