Preheat oven to 400°F. Spray a 24-cup mini muffin pan with cooking spray and set aside. In a large bowl mix together flour, sugar, baking powder and salt. In another bowl mix milk, butter, egg, vanilla and lemon zest. Pour milk mixture into flour mixture and mix together until blended.

Pour 1 Tbsp of batter into each muffin tin. Top with a few blueberries. Bake for 12-13 minutes until tops are firm. Allow to cool for about 5 minutes before serving. Serve with warm maple syrup or drizzle with glaze.

Mix powdered sugar and 1 Tbsp of milk at a time in a bowl until smooth and creamy. Drizzle glaze over warm pancake bites and serve.