Heat skillet or griddle over medium-high heat or to 375°F. Drain blueberries (from mix box); rinse and set aside.
In medium bowl, stir muffin mix and flour together. Add water, oil and eggs; stir until just blended (batter may be lumpy). Gently stir in blueberries.
Pour by slightly less than 1/4 cupfuls onto hot greased skillet. Cook until edges are dry, about 1 minute 30 seconds. Turn; cook until golden brown, about 1 minute 30 seconds.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 6 g | % Value Not Available |
| Saturated Fat | 1 g | % Value Not Available |
| Cholesterol | 30 mg | % Value Not Available |
| Sodium | 200 mg | % Value Not Available |
| Total Carbohydrate | 35 g | % Value Not Available |
| Dietary Fiber | 1 g | % Value Not Available |
| Protein | 2 g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 18% |
| Iron | Value Not Available | 4% |
| Potassium | 25 mg | % Value Not Available |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Folic Acid | Value Not Available | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
