Lemon Blueberry Pancake Muffins
Transform pancakes into muffins with this delicious lemon blueberry pancake muffin recipe. Bright, with pops or tart blueberries make these a family favourite.
lemon and blueberry, pancake, pancake muffin
all purpose flour
I used skim milk
zest of 1 lemon
Begin by whisking flour, baking powder, lemon zest and salt in a large bowl.
Stir in the milk, egg, lemon juice and melted butter.
Once everything is stirred together, use a 1/4 cup measuring cup to scoop the batter into a buttered muffin tin…alternately you could spray the pan with oil.
Drop blueberries into the muffins. Add as many as you like. I added 8 – 10 blueberries to each muffin.
Bake the muffins in 375°F oven for 12-15 minutes. You can make these in a mini-muffin tin and bake from 5-8 minutes. Until a toothpick poked in comes out clean.
Transfer to a wire rack to cool. At this point the muffins can be frozen and then warmed up in a toaster oven or regular oven, when you are ready to enjoy them.
Top the pancake muffins with maple syrup and enjoy.
Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.