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


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