Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.

Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.

Heat reserved blueberry liquid and syrup. Serve syrup with pancakes. This makes about 15 pancakes. For thicker pancakes you can reduce the water to 1 1/2 cups, but I just did the 1 3/4 cup.