Sausage Blueberry Muffins

24 meals

From a reel by Jack Perez — watch the original

Ingredients

• 4 Cups Kodiak Buttermilk Pancake Mix (480g)
• 2.5 Cups Skim Milk (600mL)
• 4 Large Eggs (200g)
• 1 lb Turkey Sausage (454g raw)
• 2 Cups Blueberries (300g)
• 1 tsp Vanilla Extract (5mL)
• 1 tsp Cinnamon (3g)
• 1/4 tsp Baking Powder

Instructions

1. Preheat the oven to 350°F and prepare a 24-cup muffin tin by lining it or greasing it.
2. Cook the turkey sausage until browned, then set it aside.
3. In a bowl, combine the pancake mix, milk, eggs, vanilla, and cinnamon, whisking until mixed.
4. Gently fold the cooked sausage and blueberries into the batter.
5. Distribute the batter into the muffin cups, filling each approximately 3/4 full (about 1/3 cup per cup).
6. Bake for 20 to 25 minutes or until the muffins are set.
7. Allow the muffins to cool in the tin for 10 to 15 minutes before removing them.