Whole wheat blueberry muffins from pancake mix

The other day we had a TON of blueberries (they were on a good sale!) and we didn't want them to go bad, so we decided that muffins were in order. Feeling lazy, I though I might see if I could make them from pancake mix. I based my idea on this recipe, but instead of using a mix that included dried blueberries, I added the fresh ones to the whole wheat honey pancake mix. I also didn't want to add any sugar, figuring that the blueberries were sweet enough on their own, or any oil, since the pancake mix doesn't usually need any. I decided to add another egg, since... actually, just because.

The only drawback is that these were definitely best on the first day. If you intend to eat them over multiple days, freeze them immediately, and then microwave before eating - this is my basic method for low-fat baked goods!

Whole Wheat Honey Blueberry Muffins (from Pancake mix!)

2 1/2 cups Honey Whole Wheat Pancake Mix (I used Krusteaz)

2/3 cup water

2 eggs

1 cup blueberries, rinsed

- Preheat oven to 400ºF. Line cupcake tins, or grease if you prefer. I used silicone, but didn't grease it and they were fine!

- Mix first 3 ingredients JUST until moist.

- Fold in 2/3 cup blueberries gently.

- Fill muffin tins until 2/3 full, then top with the rest of the berries (so you can see them!)

- Bake 14-16 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Info per muffin: Calories: 113, Fat: 1.6g, Carbs 21g, Protein 3.5g