Blueberry Scone Muffins
Indulge in the delightful taste of Blueberry Scone Muffins, a perfect fusion of fluffy muffins and rich scones. These warm treats are bursting with juicy blueberries, making them an irresistible choice for breakfast, brunch, or a sweet snack. With their buttery flavor and light texture, they elevate any occasion and are sure to impress family and friends. Plus, they’re incredibly easy to whip up, even for novice bakers! Enjoy them fresh out of the oven with softened butter or as part of a charming brunch spread. Make extra to freeze for quick breakfasts on busy mornings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3½ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs (beaten)
- 1½ cups milk
- ½ cup butter (melted)
- 1½ cups blueberries
Instructions
- Preheat your oven to 400°F and line a muffin pan with paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix beaten eggs, milk, and melted butter; pour into the well of dry ingredients.
- Stir gently until just combined; fold in blueberries carefully.
- Spoon batter into muffin tins, filling each about three-fourths full.
- Bake for 20 minutes or until golden brown; cool slightly before serving warm with butter.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 240
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://recipesamanda.com/blueberry-scone-muffins/