Kids’ Favorite Blueberry Muffins

Name: Kids' Favorite Blueberry Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen.
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

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

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

Directions

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.

Originally published as Blueberry Muffins in Taste of Home April/May 2010

Reviews

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Average Rating:

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!
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
Sprowl

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.
karenscakedesigns

Sep 9, 2010

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