Discovering the abundance of frozen fruit in my freezer gave me a hankering for some fruity bread-like breakfast.  And since I’ve already posted about banana pancakes, blueberry pancakes didn’t seem all that interesting. Blueberry biscuits, however, sounded perfect.

I modified the biscuit recipe on the back of the pancake mix A LOT, enough to call it my own I’d say (but that’s a touchy blogger subject).  I also reduced the recipe by a third, because we all know what happens when you have leftover baked goods…

FoodFash Ugly Blueberry Biscuit Muffins

2/3 Cup Gluten-Free Pancake Mix

1/4 Cup Almond Milk

2 Tablespoons Earth Balance

1 Egg

1/3-1/2 Cup Frozen Blueberries

Preheat oven to 400 degrees.  Mix the pancake mix, almond milk, Earth Balance, and egg together with a fork, making sure the Earth Balance is cut in evenly with the other ingredients.  Fold in the FROZEN blueberries.  Spoon batter into three muffin cups and place on a baking sheet.  Bake for 20 minutes or until biscuit tops are golden brown.

Jam-less, the biscuits lacked the fruity sweetness I was looking for.  But when I added a dollop of strawberry jam, they were A-mazing!  I can’t wait to experiment with other berry varieties or maybe even… Chocolate!