Legit Blueberry Muffins
The fact that I've never made homemade blueberry muffins is a little embarrassing to be honest, but the other fact that my Legit Pancake Mix is the most perfect base for them helps make up for it. Whisk and bake, it's that easy.
10 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 177 |
| Fat: | 6 g |
| Carbohydrates: | 30 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 470 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Calculated per serving. | |
Serves: 16
Ingredients
- 16.6 oz16.6 oz16.6 oz Legit Pancake Mix, 1 bag
- 2 cups2 cups2 cups Almond Milk, or other dairy-free milk
- 666 Eggs
- 6 Tbsp6 Tbsp6 Tbsp Avocado Oil, olive oil, or ghee
- 1 tsp1 tsp1 tsp Vanilla Extract
- .5 cup.5 cup.5 cup Coconut Sugar, or maple sugar
- 4 tsp4 tsp4 tsp Apple Cider Vinegar
- 12 oz12 oz12 oz Blueberries, fresh
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350.
- Whisk or blend together all ingredients, leaving the blueberries for last.
- Fold in blueberries and line a muffin tin with baking cups.
- Spoon the batter to the top of the baking cup and repeat until all are filled.
- Bake for 30 minutes or until an inserted toothpick comes out clean.
- bag of pancake mix will make 16 muffins.
- You can make ahead and freeze for later.
Add a Note
My Notes:
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