- 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 forKids' Favorite Blueberry Muffins
"I had already added a second half a cup of water. But I stuck with the oil recommendation. I would personally up it. These came out fairly dry. They were still delicious and flavorful! But of course that is the pancake mix. HIGHLY RECCOMEND ADDING EXTRA butter or oil"
"These were just ok. I added about a half cup of sour cream and they were still pretty dry. Not very moist. I also added a crumble on top which was good. I don't think I would make this particular muffin recipe again."
"easy & yummy!"
"easy and yummy, I made for my 88 year old aunt. She loves them."
"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."
"These are out of this world deeeelicious. Back again to get the recipe as I am making a double batch tonight!"