Blueberry Muffins with Pancake Mix Recipe
Soft, fluffy, and loaded with fresh blueberries, these homemade muffins use a pancake mix for a quick and easy prep.
Servings: 12 muffins
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Ingredients
- ¾ cup milk 170g, any milk works
- 2 large eggs 100g
- ¼ cup vegetable oil 50g, canola or melted coconut oil also work
- 2 tsp pure vanilla extract 8g
- 2 cups dry pancake mix 240g, such as Bisquick
- ⅓ cup granulated sugar 67g
- ¾ cup fresh blueberries 128g
Instructions
- 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 tsp 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 tbsp of the batter, filling about ⅓ of the way full. Add 1 tbsp of the blueberries to the batter. Top the blueberries with an additional 2 tbsp of 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.
Nutrition
Serving: 1muffin | Calories: 137kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 127mg | Potassium: 86mg | Fiber: 1g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 0.5mg