Quick and Easy Blueberry Muffins

Look at all that glorious orange sugar topping!!

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...

Ingredients:

2 1/2 c Pancake Mix (such as Krusteaz)

1/2 c Sugar

1   Egg

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

Instructions:

1. Preheat oven to 375 degrees F. Prepare a muffin tin with liners or non-stick cooking spray. Set aside.

2. 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!

3. Gently fold blueberries into batter.

4. Evenly distribute batter between each of the 12 muffin cups. 

5. (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.

6. 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.

7. 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!