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Kids’ Favorite Blueberry Muffins

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
    1 dozen


  • 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 each: 173 calories, 6g fat (1g saturated fat), 18mg cholesterol, 312mg sodium, 28g carbohydrate (11g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Average Rating:
  • Bonnie
    Mar 4, 2019

    Dry and mostly flavorless. Highly recommend cutting the amount of pancake mix, messing with wet ratios, adding vanilla extract and pretty much trying any recipe other than this one.

  • Sara
    Mar 26, 2018

    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

  • dollydimples
    Jul 23, 2016

    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.

  • mkaskela
    Jul 8, 2015

    Easy & yummy!

  • Ninaclark123
    May 4, 2015

    Easy and yummy, I made for my 88 year old aunt. She loves them.

  • havingfunwithmyfamily
    Aug 22, 2014

    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.

  • karenk2f
    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!

  • JWiedbusch
    Oct 13, 2012

    No comment left

  • 5hungrykids
    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.

  • foxy-babe
    Mar 19, 2011

    so simple to make and very tasty