Bergamot Blueberry Muffins
These bright, blueberry-packed muffins are softly kissed with bergamot for a lovely citrus-floral twist—perfect for spring mornings or road trip snacks. No bergamot? Swap in Earl Grey tea for the same dreamy flavor!
Bergamot Blueberry Muffins
Serves: 12 muffins | Prep Time: 10 min | Cook Time: 20-30 min
Ingredients
- 2 cups Better Batter Pancake Mix
- 3/4 cup sugar
- 1-2 cups water (use Earl Gray tea if you cannot find bergamot essential oil)
- 1-2 drops food-grade bergamot essential oil
- 2 tablespoons vegetable oil
- 2 eggs (you may substitute chia gel or other liquid egg alternative)
- 1 cup frozen blueberries (wild blueberries are best)
Instructions:
Preheat oven to 400 degrees F. Line 12 muffin tins with cupcake liners or spray with cooking spray. Alternately line 6 extra-large muffin tins (Texas muffin tins) with liners or spray with cooking spray.
Combine Ingredients. In a bowl combine the Better Batter biscuit and pancake mix and brown sugar.
Beat Ingredients. In a separate bowl, beat together 1 cup water with essential oil, vegetable oil and 2 eggs.
Stir the wet ingredients into the dry ingredients until just combined. If the mix is extremely dry add up to 1 c extra water, until mixture resembles drop biscuit dough or cookie dough.
Stir in frozen blueberries and mix until thoroughly distributed in the batter.
Divide. Evenly divide the batter between prepared cups.
Bake for 20-30 minutes or until golden brown and firm on top.
