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

Cook Time 15

Total Time 30

Servings muffins

Calories 61kcal

Author Jen

Ingredients

1 ½ cups all purpose flour
3 ½ tablespoons baking powder
¼ teaspoon salt
1 ¼ cup milk I used skim milk
1 large egg
3 tablespoon melted butter
zest of 1 lemon
2 tablespoons lemon juice
1 cup fresh blueberries
maple syrup

Instructions

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 ¼ 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.

Notes

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.

Nutrition