I love all kinds of muffins! I especially love blueberry muffins. My kids also love muffins. I tend to collect tons of recipes, but don’t always get around to making them all. When I do make muffins I like to make a big batch and freeze them. The kids then have a somewhat healthy and quick breakfast to eat on the way to the bus stop. I found this recipe awhile ago in Taste of Home magazine. They are not the healthiest blueberry muffins, but they are quick! I decided to give it a try.
Here are the Ingredients for the blueberry muffins.
2 1/2 cups pancake mix
1/2 cup sugar
2/3 cup water
1/4 cup oil
1 1/2 cups fresh or frozen blueberries
In a large bowl, combine pancake mix and sugar.
These bowls are from the Gooseberry Patch and they are my favorite! I have a small collection of items from their line. I will be sharing more in another post. Have you ever heard of them?
In another bowl whisk the egg, water and oil.
Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups two-thirds full.
Bake at 400 degrees for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
I hope you enjoy! They didn’t last long in my house! What kind of muffins do you like?