Shortcut Blueberry Muffins

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Interesting variation on a classic muffin recipe!




  • 2 cups pancake and baking mix
  • 1/2 cup sugar
  • 2/3 cup milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • Zest of 1 lemon
  • 3/4 cup fresh or frozen (thawed and drained) blueberries




  1. Preheat oven to 400 degrees F. Coat 12-cup muffin tin with cooking spray, or use a silicone non-stick muffin pan.


  1. In a large bowl, stir together all ingredients except blueberries, just until moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.


  1. Bake 13 to 18 minutes, or until golden brown.



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