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lemon blueberry pancake muffins overhead

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.
Course Breakfast
Cuisine American, canadian
Keyword lemon and blueberry, pancake, pancake muffin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 muffins
Calories 61kcal
Author Jen


  • 1 1/2 cups all purpose flour
  • 3 1/2 tablespoons baking powder
  • 1/4 tsp salt
  • 1 1/4 cup milk I used skim milk
  • 1 large egg
  • 3 tbsp melted butter
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 cup fresh blueberries
  • maple syrup


  • 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.


Calories: 61kcal | Carbohydrates: 9.7g | Protein: 1.6g | Fat: 2g | Saturated Fat: 1.2g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 250mg | Fiber: 0.4g | Sugar: 2.2g | Calcium: 90mg | Iron: 0.7mg