Add dried blueberries to hot water to rehydrate while preparing the rest of the batter, about 5 minutes.
In a large mixing bowl, add pancake mix and baking powder. In separate bowl, combine all wet ingredients and whisk together.
Pour wet ingredients into dry ingredients and stir together until combined.
Drain blueberries and add to batter.
Scoop batter into a lined muffin tin.
Cut sausage links in half and stick in the middle of the muffins, standing up on end.
Bake for 15 minutes at 350 degrees.
Let cool completely.
While cooling, add cold whipping cream and pinch of salt into the bowl of a stand mixer. Whip on high for 3-5 minutes, past the point of whipped cream.