Blueberry Pancake Muffins
Pinched 97 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|2 c||package pancake mix|
|3 Tbsp||vegetable oil|
|1 tsp||vanilla extract|
|2 tsp||lemon zest|
|1-1/2 c||blueberries ~ fresh or frozen|
Preheat oven to 375 degrees and spray a muffin pan with non-stick cooking spray
Mix together pancake mix through water, until smooth
Fold in zest and berries – try other fruits if desired
Portion into a muffin tin that has been sprayed with non-stick spray
If desired pat a pinch of old fashioned oats and a few chopped nuts on top of each muffin before baking.
Bake in a preheated 375 degree oven for 20 minutes, until tops have begun to brown and cake is fully cooked. Sprinkle a little sugar on the top if you like.
Turn out muffins on to a rack to cool or serve warm.
Will keep in an air tight container for a couple of days. If you put a sheet of paper towel in the container it will wick away any excess moisture from the fruit.