Blueberry & Lemon Pancake Muffins

Ingredients:

• 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

Directions:

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.