Blueberry Muffins with Lemon Buttercream Icing


There’s really no introduction needed here…the title speaks for itself.

What you’ll need:

  • 1/2 cup room temperature butter
  • 1 cup brown sugar
  • 3 eggs room temperature
  • 3 cups instant pancake mix
  • 1/2 cup milk
  • 1 cup frozen wild blueberries (or mixing of your choice)

1) Cream together sugar and butter in large bowl. Add eggs one at a time, mixing fully between each egg. Add pancake mix 1 cup at a time, mixing fully between each cup. Scrape bowl down and add milk and mix slowly. Fold in blueberries.

2) Bake at 325F for 30 minutes or until a toothpick comes out cleanly from center. Either grease down cupcake pan or use paper cups.

I tried to be artistic with this one…

Using pancake mix instead of flour really gives these muffins a fall apart in your mouth silky goodness.

For the lemon buttercream icing:

  • 1 cup of unsalted butter (softened)
  • 4 cups of icing sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons cream

1)whip your butter until its all whipped like. 2) beat in sugar one cup at a time until it’s fully incorporated before adding the next cup. 3) beat in lemon juice, and then cream until desired consistency. 4) eat it by the spoonful.

 

xo Amanda

 

Do you have a muffin or icing recipe that you love? Enter it into our Recipe Contest! You just may win a prize for it!

 

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