Blueberry Muffins

Ahhhh…the humble, under-appreciated blueberry muffin. I don’t think this muffin gets enough attention because whenever you have one, it usually comes out of a plastic wrapper. Well not these! These blueberry muffins are soft and fluffy and moist and, most importantly, home-made! They’re so delicious because they’re made from pancake mix. Imagine eating a blueberry pancake, but in muffin form…that’s how it tastes!  It adds an extra little sweetness and fluffiness to these tasty treats, and just makes you feel happy inside! The blueberries  kinda pop and ooze all their wonderful juice into your mouth and add a whole other dimension to the muffins. Whether they serve as a day-starter or a mid-afternoon snack, you won’t be disappointed! Remember that the next time you cringe over a blueberry muffin. 🙂

Blueberry Muffins (Aunt Jemima Pancake Mix)

• 1 c Aunt Jemima Pancake Mix
• 1 c all-purpose flour
• 1/3 c packed brown sugar
• 2 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1 c milk
• 1/3 c veg. oil
• 1 egg
• 1 tsp. vanilla
• 1 c blueberries (could be substituted with 1 medium apple, peeled and chopped)

Topping

• 4 tsp. granulated sugar
• 1/2 tsp. ground cinnamon

Preheat the oven to 400 degrees. Line a 12 cup muffin tin with paper liners. Combine the dry ingredients in a large bowl.

Next, combine the milk, oil, egg, and vanilla and slowly add to the flour mixture. Beat until the dry ingredients are moistened, and stir in the blueberries.

Fill the cups with the batter, (I used my hand-dandy mini ice cream scoop to do this!) and combine the topping ingredients. Sprinkle an even layer of the topping over the batter and bake for 16-18 minutes. Let cool for 2 minutes before serving and enjoy!

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