Preheat oven to 350°F. Line a standard 12-count muffin tin with paper liners, if desired, or spray the pan with nonstick spray. Set aside.
Whisk the milk, eggs, oil, and vanilla extract in a large bowl.
¾ cup milk, 2 large eggs, ¼ cup vegetable oil, 2 teaspoons pure vanilla extract
Add the pancake mix and sugar and whisk until combined.
2 cups dry pancake mix, ⅓ cup granulated sugar
Option One: Stir the blueberries into the batter. Then fill each muffin cup ¾ full.
¾ cup fresh blueberries
Option Two: Fill each muffin cup with 2 tablespoons of the batter, filling about ⅓ of the way full. Add 1 tablespoon of the blueberries onto the batter. Top the blueberries with an additional 2 tablespoons batter, filling each cup about ½-inch from the top of the liners. Stir the batter with a toothpick.
Bake for 18-23 minutes, or until a toothpick inserted comes out clean.
Notes
You can use any milk you like, including plant-based milk.
You can use canola or melted coconut oil in place of the vegetable oil.
Feel free to swap the blueberries for chocolate chips or nuts if you prefer!
Freeze a batch and reheat in the microwave for a super quick breakfast or snack!
Storage: Store blueberry muffins with pancake mix in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.