• Preheat the oven to 400°F (200°C).
• Grease a 24-cup mini muffin pan with butter or nonstick spray.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• Create a well in the center of the dry ingredients.
• Add the milk, melted butter, egg, vanilla extract, and lemon zest.
• Stir gently until a smooth batter forms and no large lumps remain.
• Fill each mini muffin cup about three-quarters full.
• Place approximately 3 blueberries into each cup, gently pressing them slightly into the batter.
• Bake for 12–14 minutes or until the tops are lightly golden brown.
• Remove from the oven and allow the bites to cool for 5 minutes.

Prepare the Glaze

• In a small bowl, whisk together the confectioners' sugar and milk until smooth.
• Adjust the consistency by adding more milk if needed.
• Drizzle the glaze over the warm pancake bites.
• Serve immediately or allow to cool completely before storing.