Ingredients
Dry Ingredients
- 2 ½ cups pancake mix
- ½ cup sugar
Wet Ingredients
- 1 egg
- ¾ cup milk
- ¼ cup butter, melted (½ stick)
Flavorings and Add-ins
- 1 ½ cups blueberries
- 1 teaspoon lemon zest (about half a lemon)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, stir together the pancake mix and sugar until evenly combined.
- Add wet ingredients: Add the egg, milk, and melted butter to the dry mix. Stir gently until just combined, being careful not to overmix—the batter should have no visible flour.
- Fold in blueberries and lemon zest: Gently fold the blueberries and lemon zest into the batter to evenly distribute without crushing the berries.
- Fill muffin cups: Divide the batter evenly among the 12 muffin liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15 minutes, or until the muffins are cooked through and the tops are lightly browned.
- Cool: Allow the muffins to cool slightly in the pan before transferring them to a wire rack. Enjoy warm or cool completely and store for later.
Notes
- Gently folding the blueberries prevents them from breaking and turning the batter blue.
- Make sure not to overmix the batter to keep the muffins tender and light.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- If fresh blueberries are not available, frozen blueberries can be used but do not thaw them before folding into the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American