Easy Blueberry Pancake Muffins
Ingredients
16 oz. pkg.
Kowalski's Blueberry Pancake & Waffle Mix
½ cup
sugar
1 ½ cups
whole milk
¼ cup
canola oil
1
egg, lightly beaten
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
½ cup
fresh blueberries
- Maple Glaze (recipe below), optional
Directions
- Preheat oven to 400°.
- In a large mixing bowl, whisk together pancake mix and sugar.
- In another medium bowl, whisk together milk, oil, egg and vanilla.
- Using a silicone spatula and a gentle folding technique, fold wet mixture into dry ingredients just until moistened (lumps may remain); gently fold in blueberries.
- Scoop batter into a muffin pan lined with 12 paper baking cups; bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs attached (20-22 min.).
- Cool in pan for 5 min.
- Transfer muffins to a wire rack to finish cooling.
- Drizzle muffins with glaze, if desired; serve warm or at room temperature.
MAPLE GLAZE: In a small mixing bowl, whisk ½ cup confectioners' sugar with ¼ cup Kowalski's Pure Maple Syrup until smooth.
