Blueberry & Lemon Pancake Muffins

Homemade Taco Seasoning
May 4, 2016
Peach & Mango Salsa
August 22, 2016


  • 1½ cups all-purpose flour
  • 3½ tsp baking powder
  • ½ tsp salt
  • 2 Tablespoons sugar
  • ¼ teaspoon cinnamon
  • 1¼ cups milk
  • 1 egg
  • 2 Tablespoons butter, melted
  • 1 6 oz. container fresh blueberries
  • Zest of 1 lemon



Preheat oven to 350 degrees. Combine flour, baking powder, salt, sugar and cinnamon in a bowl and whisk together. Add milk, egg, melted butter, and lemon zest. Stir with a whisk until just combined. Gently fold in blueberries. Generously spray a muffin tin with cooking spray or use liners. Fill each tin ¾ of the way full (I like to use an ice cream scooper so each of my pancakes are the same size). Bake for 14-15 minutes or until a toothpick, inserted, comes out clean.


**Have fun and make this recipe your own by adding whatever add-ins you like! You could add different fruit, pure maple syrup and sausage, or chocolate chips to name a few.