Heirloom Grain Blueberry Muffins
What's better than warm muffins? We like to use blueberries here, but feel free to substitute any berries or cherries you have. If you're feeling adventurous, try chopped apples!
Recipe makes approximately 18-24 three-inch muffins.
Ingredients
- 2 cups Long Table Popcorn Pancake Mix (plus 1 tablespoon for coating blueberries)
- 1/2 cup sugar
- 2 large eggs
- 1/3 cup vegetable oil (or melted butter)
- 1 cup milk
- 6-8 ounces fresh or frozen blueberries (approx 1.5-2 cups depending on size of berries)
Instructions
Preheat oven to 350°. Line a muffin tin with paper liners (alternatively: grease a muffin tin well with cooking spray).
- In a large bowl, stir together 2 cups pancake mix and sugar.
- In a separate bowl or measuring cup, whisk together eggs, oil (or melted butter), and milk
- In a third bowl, toss blueberries with 1 tablespoon dry pancake mix.
- Gently stir liquid mixture into dry ingredients. Do not over mix.
- Gently fold in mix-coated berries.
- Pour batter into muffin tin cups filling no more than 2/3 full (this batter rises well).
- Bake in preheated oven 14-16 minutes or until golden brown and firm in the center. (Add 4 minutes for jumbo coffee shop size muffins). Allow to cool for 5-10 minutes before serving.
Tips
If you're making mini muffins, reduce blueberries to 6 ounces.
Paper cupcake liners make transport and sharing clean and easy!
