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

Scale

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

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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.