Skillet Blueberry Muffin Pancakes

• Muffins
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 lemon, zest of
• 1 cup milk
• 1 egg
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• Topping
• 2 tablespoons brown sugar
• 2 teaspoons cinnamon

1. In large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest.
2. In separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla.
3. Add the liquid ingredients to the dry, then stir just until a batter forms.
4. Gently stir in the blueberries. Set aside.
5. In a small bowl, mix together the brown sugar and cinnamon.
6. Heat a large skillet over medium.
7. Coat the skillet with cooking spray, reduce heat to low, then ladle batter into the skillet, using about 1/4 to 1/3 cup per muffin.
8. Do not crowd the pan, as the muffins will spread.
9. Sprinkle the top of each muffin with a bit of the topping.
10. Cover and cook for 6-8 minutes, or until risen and browned on the bottom.
11. Use a spatula to flip and cook for another 2-4 minutes.
12. Repeat with remaining batter.
13. Note: This recipe also works well with white whole wheat flour as with all-purpose flour, so substitute equally if you want a whole-grain option.

muffins, flour, sugar, baking powder, cinnamon, salt, lemon, milk, egg, canola oil, vanilla, fresh blueberries, topping, brown sugar, cinnamon

Taken from www.food.com/recipe/skillet-blueberry-muffin-pancakes-486393 (may not work)