Blueberry Lemon Pancake Mix Muffins
These delightful muffins combine the soft sweetness of blueberries with a bright twist of lemon, all using pancake mix for a quick and easy baking experience.
Ingredients
Dry Ingredients
- 2.5 cups pancake mix
- 0.5 cups sugar
Wet Ingredients
- 1 whole egg
- 0.75 cups milk
- 0.25 cups melted butter
Fruits and Flavoring
- 1.5 cups blueberries Fresh or frozen
- 1 teaspoon lemon zest
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a muffin tin with 12 paper liners.
- In a large bowl, stir together the pancake mix and sugar.
- Add the egg, milk, and melted butter to the dry ingredients, folding gently until just combined.
- Fold in the blueberries and lemon zest carefully to keep the berries intact.
- Fill each muffin liner a little more than three-quarters full.
- Bake for 15 minutes, or until the tops are light golden brown.
- Let them cool in the pan briefly before transferring them to a wire rack.
Notes
For variations, consider adding a mix of berries or reducing the lemon zest for a softer flavor. These muffins pair well with fresh fruit, tea, or yogurt.