Although I am a fan of making everything from scratch, I do opt for some shortcuts when I am too tired to do the full meal deal. One such shortcut is pancake mix. I am talking about the kind of mix where you just add water and are ready to make pancakes. I very rarely use this mix, but it does come handy when trying to give my son breakfast or dinner(yes, in my house we have pancakes for dinner too, and like it!). Although it is rarely used in making pancakes, it often features in some other recipes including cakes, muffins etc. You can check out my Blueberry Apple Coffee Cake that uses pancake mix as well.
I found this recipe while waiting for my turn at the doctor’s office. With my second baby now 2 months, the doctor visits have considerably reduced, but while I was pregnant, I found myself in the doctor’s office waiting room quite often. It was from a very old edition of the Taste of Home magazine and when I came home I made these immediately. The recipe was so easy that I remembered the quantities, but I also confirmed it from the online source of the same magazine. As said in the original recipe, this is a great recipe to make with and for kids. It is great served for breakfast or brunch or as an after school snack, and kids would absolutely love these mini muffins bursting with blueberries. We have a blueberry farm nearby where they offer ‘You pick’ every year. I have used the fresh blueberries from this farm in these muffins and they were perfect!
2-1/2 cups pancake mix
1/2 cup sugar
2/3 cup water
1/4 cup canola oil
1-1/2 cups fresh or frozen blueberries
non stick cooking spray for greasing the muffin tin
sugar, for sprinkling the tops(optional)
Preheat oven to 400 degrees. Line a min muffin tin(or a regular muffin tin) with paper liners. Spray with non stick cooking spray.
Whisk the egg, water and oil in a glass measuring cup. In a mixing bowl, combine pancake mix and sugar. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the blueberries using a spatula. If using frozen blueberries, use without thawing to avoid discoloring the batter.
Drop the batter into the greased and lined muffin tin, filling up to 3/4th of the way. Bake for 15 – 20 minutes or until a toothpick comes out clean
Verdict: Very tender and moist bursting with blueberry flavor, these mini muffins are a perfect snack anytime of day. A versatile use of pancake mix too.Pin It