This weekend I decided to try this recipe out of Taste of Home magazine to make blueberry muffins. It used pancake mix as the base, and I was a little skeptical, but it turned out well and they were SO yummy! I have lots of pancake mix around as it is something I can buy at the LDS cannery here, so I was excited to find another use for it!!! I made a second batch this morning, and added some raspberries too. I also doubled the batch as the recipe as is only yields about a dozen full size muffins. Anyway, I thought I would share it! Give it a try and tell me what you think!
Kids' Favorite Blueberry Muffins
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
In a large bowl, combine pancake mix and sugar. In another bowl whisk the egg, water (I added about 1/4 cup water in addition to what the recipe calls for here because my batter seemed too thick) and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper lined muffin cups 2/3 full. Bake at 400F for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.
Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
From Taste of Home Magazine, April/May 2010, page 45.