Step-by-step instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners to prevent sticking.
- In a large mixing bowl, combine the pancake mix and sugar.
- In another bowl, whisk together the milk, egg, vegetable oil, and vanilla extract until well blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to over-mix; a few lumps are perfectly fine!
- Fold in the blueberries gently, taking care to avoid smashing them.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 15-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Best ways to enjoy it
These blueberry muffins are delicious on their own, but for an extra special treat, try serving them warm with a dollop of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea, making them perfect for a cozy brunch. For a fun twist, consider serving them alongside yogurt and fresh fruit or even a side of crispy bacon for a sweet and savory combination.
Keeping leftovers fresh
To store your leftover blueberry muffins, let them cool completely, then place them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh even longer, consider freezing them. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They’ll last up to 3 months in the freezer! When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a quick warm-up.
Helpful cooking tips
Here are a few tips to ensure your blueberry muffins turn out perfectly every time:
- Use a light touch when mixing. Overmixing can lead to dense muffins, so stir just until combined.
- If using frozen blueberries, don’t thaw them beforehand, as this can turn your batter purple. Adding them in frozen helps maintain the berries’ integrity.
- Experiment with your favorite mix-ins—try adding lemon zest for a citrusy kick or walnuts for some added crunch.
Creative twists
Looking to switch things up? Here are some fun variations to consider:
- Swap blueberries for raspberries or chopped strawberries for a berry medley.
- Add a sprinkle of cinnamon to the sugar mix for a warm spice flavor.
- Top with a streusel crumble for an extra layer of texture and sweetness.
Common questions
What is the prep time for this recipe?
The preparation time for these blueberry muffins is about 10 minutes, with a baking time of 15-20 minutes, making it a quick and efficient choice for any bustling morning.
Can I use almond milk or oat milk instead of regular milk?
Absolutely! Almond milk or oat milk can be used as substitutes for regular milk, making this recipe accessible for those with dietary restrictions.
How long can I store these muffins?
The muffins can be stored at room temperature for up to 3 days in an airtight container. For longer storage, consider freezing them for up to 3 months.
