Happy Tuesday, friends!
I’m always looking for easy little breakfast recipes I can whip up with little fuss. I spotted a gluten-free pancake mix in my cabinet that I thought I might need to finish up before the end of the summer and thus, these super easy BLUEBERRY MUFFINS were created 🙂 .
Of course, mine are gluten-free, but you can totally use “normal” pancake mix too.
I almost always have lemons and love a little lemon zest in my blueberry muffins, but if you don’t, no worries, it’s totally optional.
From my kitchen to yours! Enjoy! xx
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Super Easy (can be g-free!) Blueberry Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: about 18 muffins 1x
Description
I’m always looking for easy little breakfast recipes I can whip up with little fuss. I spotted a gluten-free pancake mix in my cabinet that I thought I might need to finish up before the end of the summer and thus, these super easy BLUEBERRY MUFFINS were created 🙂 . Of course, mine are gluten-free, but you can totally use “normal” pancake mix too.
Ingredients
- 4 cups of pancake mix (we used Bob’s Red Mill g-free pancake/waffle mix)
- 3 eggs
- 1/3 cup sugar
- 1 cup milk
- 1/2 cup veggie oil
- about one pint of fresh blueberries
- about a tablespoon or so of fresh lemon zest, optional
Instructions
- Pre-heat your oven to 350 degrees.
- Line your muffin pans with liners or lightly spray with Pam. Set aside.
- In a mixing bowl, stir together your dry pancake mix (unprepared), eggs, sugar, milk, and vegetable oil with a spoon. Stir in your blueberries and lemon zest.
- Divide your batter between your prepared muffin tins and pop in the oven.
- Our muffins baked about 20 minutes (or until lightly golden on the top and a toothpick inserted in the middle comes out clean). Allow to cool on the counter five minutes before removing and enjoying.
Notes
I almost always have lemons and love a little lemon zest in my blueberry muffins, but if you don’t, no worries, it’s totally optional.
