2 cups Rayne’s Mill original pancake mix

1 tsp baking powder

3/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup milk

2 cups fresh blueberries

2 tbsp brown sugar

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1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.

 

2. In a medium bowl, whisk together the mix, baking powder and salt.

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3. In a separate bowl beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a

time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla

extract/Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. 

The batter will be very thick.

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4. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not

overmix.

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5. Spoon the batter into the prepared muffin tin. Sprinkle the brown sugar evenly on top of the muffins.

Bake for about 20-25 minutes, Transfer muffins to the cooling rack to cool completely.