Quick and Easy Blueberry Muffins
Updated: Feb 14, 2019
These muffins are dangerous. They are so addictive and easy to make - seriously, I’ve made several batches this week alone.
Why are these muffins so special, you ask? Let me count the ways...
The easy batter is made with pancake mix, which saves a ton of time. I’m a lazy baker.
The little bit of orange juice in the batter makes the blueberries really sing. It really is crucial and gives these muffins a pop of unexpected citrus flavor and moisture. No one likes a dry muffin.
“Optional Topping” - like it’s really an option...The ‘optional’, crunchy, orange-y topping is stupid good and makes these muffins basically a food-drug hybrid. Don’t skip it. I mean it.
Proceed with caution people. You’ve been warned...
2 1/2 c Pancake Mix (such as Krusteaz)
1/2 c Sugar
2/3 c Milk
1/4 c Oil (Canola or Veggie)
1/4 c Orange Juice
1 1/2 c Fresh Blueberries
“Optional Topping” (Optional, but let’s be real...)
1/3 c Sugar
1 T Orange Zest
Preheat oven to 375 degrees F. Prepare a muffin tin with liners or non-stick cooking spray. Set aside.
In a large bowl, mix pancake mix and sugar. Add egg, milk, oil, and orange juice just until combined. DO NOT over mix - batter should be lumpy!
Gently fold blueberries into batter.
Evenly distribute batter between each of the 12 muffin cups.
(Optional) In a small bowl, mix sugar and orange zest together until thoroughly combined. Sprinkle sugar mix evenly over the top of the unbaked muffins.
Bake muffins for 18 - 21 mins, or until the tops are golden and a toothpick inserted into the center comes out clean.Enjoy warm or room temp.
Store leftovers (yeah, right) in an airtight container in the fridge for up to a week.
Did you make these muffins? Let us know how they turned out below!