In a large bowl, combine dry pancake mix with sugar.
In a medium bowl, mix together eggs, milk, vegetable oil, and vanilla extract until very well combined.
Pour egg mixture into your large bowl with your dry mixture and stir well but be sure not to over mix. Small chunks are expected and ok to leave.
Fold blueberries into the batter gently.
Line a muffin pan with muffin liners and fill each to the top with muffin batter.
Bake for 18 minutes or until a toothpick can be inserted into the center of a muffin and pulled out clean.
Let muffins cool before serving and top with fresh fruit if desired.
To Store: These blueberry muffins can be stored in an air-tight container in the refrigerator for up to 7 days
To Freeze: You can freeze your baked muffins in a freezer-safe container for up to 5 months. Freezing the batter is not recommended.
To Reheat: Thaw your frozen muffins in the fridge overnight and reheat in the microwave.
Don’t over mix your muffin batter (your pancake batter should be lumpy). Because the pancake mix already has the leavening agent, as soon as you add in the wet ingredients and mix, the batter will start rising. Therefore, you want to immediately place it in the prepared muffin tin to keep it high.
You can eat these blueberry muffins warm or cold.
For denser and richer muffins, feel free to use heavy cream or half-and-half instead of milk.