Description
Delightfully simple and quick blueberry muffins made using pancake mix, perfect for a breakfast treat or snack. These muffins are moist, fluffy, and bursting with fresh blueberries, combining convenience with homemade deliciousness.
Ingredients
Scale
Wet Ingredients
- ¾ cup milk (170 grams)
- 2 large eggs (100 grams)
- ¼ cup vegetable oil (50 grams)
- 2 teaspoons pure vanilla extract (8 grams)
Dry Ingredients
- 2 cups dry pancake mix (240 grams, such as Bisquick)
- â…“ cup granulated sugar (67 grams)
Fruit
- ¾ cup fresh blueberries (128 grams)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-count muffin tin with paper liners or lightly spray the pan with nonstick cooking spray to prevent sticking. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, thoroughly whisk together the milk, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Add Dry Ingredients: Gradually add the pancake mix and granulated sugar to the wet mixture. Whisk gently until all ingredients are just combined to form a batter without overmixing, which can toughen the muffins.
- Incorporate Blueberries (Option One): Gently fold the fresh blueberries directly into the batter, taking care not to crush them. Then, spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Layer Blueberries (Option Two): Spoon approximately 2 tablespoons of batter into each muffin cup, filling them about one-third full. Add 1 tablespoon of blueberries on top of this batter layer. Then cover the blueberries with an additional 2 tablespoons of batter, filling each cup to about half an inch from the top. Use a toothpick to gently swirl the layers together.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 23 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached. Allow the muffins to cool for a few minutes before removing from the pan.
Notes
- For best results, use fresh blueberries; frozen can be used but may affect the batter’s consistency and color.
- Do not overmix the batter to keep muffins tender and light.
- You can swap vegetable oil with melted butter or a mild-flavored oil according to preference.
- Optional: Add a sprinkle of sugar on top of each muffin before baking for a slight crunch.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
