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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

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.

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