If you’re seeking a brand new treat to prepare quickly, look no further than the delightful blueberry muffins crafted from boxed pancake mix. This versatile, malty baking mix not only serves as an exceptional batter for vegetables but also makes a fantastic foundation for mouthwatering recipes like apple fritters and various other delectable snacks. Whether being sweet or savory, complete pancake mix proves to be an irreplaceable ingredient in the kitchen. Now, let’s explore yet another exciting addition to our culinary repertoire: the quick and easy blueberry muffin.

Most quick breads and cakes share a commonality in their components—typically flour, a leavening agent, sugar, salt, fat, and eggs tailored in varying ratios. For many, the art of baking from scratch comes naturally, leaving some feeling boxed pancake mix is a cheat. After all, it’s just a precombination of dry ingredients, sometimes even including dry egg powder. But consider this: the convenience of having everything measured out for you makes it a time-saver. Less fuss with multiple ingredients and measuring tools means a more enjoyable baking experience with simpler cleanup. After all, unexpected situations like running out of eggs do happen.

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The Perfect Proportions for Muffins

When creating muffins, you’ll notice they require a bit more sugar and fat compared to pancakes. Besides the essential liquid to be added to the mixture, blueberries are also crucial. For those who enjoy a sweeter taste, an extra tablespoon of sugar can be incorporated. Remember, muffin batter has a much denser consistency than pancake batter, so expect your mixture to be fairly thick.

Credit: Allie Chanthorn Reinmann

Steps to Create Blueberry Muffins from Pancake Mix

1. In a mixing bowl, combine boxed pancake mix, sugar, oil, and milk, whisking until well blended with some lumps remaining. Gently fold in the blueberries; frozen blueberries can be utilized but may color the batter slightly.

2. Portion the batter into a prepared cupcake pan lined with paper cups or greased. Fill just below the top for nicely crowned muffins. For added texture, sprinkle granulated sugar on each muffin’s surface.

3. Bake in a preheated oven at 400°F for about 12 minutes, or until the muffins are golden and bounce back when gently pressed in the center.

Feel free to enhance this muffin recipe by adding a touch of cinnamon, some vanilla, a hint of orange zest, or even another kind of fruit. This basic recipe yields approximately five muffins but can easily be multiplied.

Quick Blueberry Muffin Recipe (Using Pancake Mix)

Ingredients:

• 1 cup complete pancake mix

• 2 tablespoons sugar + extra for topping

• 2 tablespoons canola oil

• 4 tablespoons milk (or a milk substitute, or water)

• ½ – ⅔ cup blueberries

1. Preheat your oven to 400°F. Prepare a 6-cup cupcake pan with paper liners or by greasing the cups thoroughly.

2. In a bowl, whisk together the pancake mix, sugar, oil, and milk until mixed well, allowing for a few lumps. Gently blend in the blueberries with a spoon.

3. Distribute the batter evenly into the muffin cups. Sprinkle additional sugar generously on top.

4. Bake for 12 to 15 minutes, or until the tops are lightly golden and the muffins feel springy at the center.