In a large bowl, combine dry pancake mix with sugar.
In a medium bowl, mix together eggs, milk, vegetable oil, and vanilla extract until well combined.
Pour egg mixture into your large bowl with your dry mixture and stir well but be sure not to over mix. Small lumps are expected.
Fold berries 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.
Notes
Can I use frozen berries?Yes. Fresh is best but circumstances like being out of season, local availability, and price make frozen optimal. Do not thaw them but remove any clinging ice crystals. You can even roll them in a bit of extra pancake mix or flour to dry any remaining moisture. Also do not over mix the batter. Frozen berries bleed quickly, dyeing the batter.Can I add ground flaxseeds to these pancake mix muffins?Yes, add 1-3 tablespoons of ground flaxseeds to the batter, per your dietary guidelines.Should my batter be lumpy?Yes, the batter should be lumpy. It's important to not over mix the batter because those lumps help make the muffins fluffy.Variations
Banana Walnut — Perfect to use up those ripe banana with some chopped walnuts.
Blueberry — You can beat the classic blueberry muffins.
Chocolate chip — Use milk, semi-sweet, or even mini chocolate chips in place of the berries.
Lemon poppyseed — Poppyseed, fresh lemon juice, and zest.
Chocolate peanut butter — Cocoa powder and chocolate chips along with creamy peanut butter.
Chocolate banana — More ripe bananas and cocoa powder; chocolate chips are optional.
Cinnamon sugar — These could even have an added streusel-like topping too.
Applesauce — Chunky or smooth work great. For an added touch, sprinkle with cinnamon sugar.
Seasonal mix-ins — pumpkin spice, brown sugar and maple syrup, and orange cranberry are all awesome recipe ideas.