This recipe for Blueberry Scone Muffins makes muffins that are so tender and delicious, you’ll be collecting the crumbs to make sure not a morsel is wasted!
I call these Blueberry Scone Muffins because they taste more like a scone than you would expect a muffin to taste.
Muffins weren’t always so sweet. It wasn’t until chain coffee shops started popping up that all of a sudden muffins turned into cakes rather than anything else.
Once upon a time, when I was a kid I had blueberry and corn muffins for breakfast these weren’t too sweet and didn’t make me feel like I was having dessert for breakfast.
These blueberry muffins remind me of the muffins my mom made when I was growing up and they are best served warm with butter.
If you’re looking for blueberry cake recipes, I have a Blueberry Crumb Cake recipe you’ll love, and my Best Blueberry Cake (Ever) is a crowd-pleaser.
Baker’s Tips:
- To avoid tough muffins, be careful not to over mix the mixture once the flour is added.
- On muffin sizes – These muffins were made using a 2 ½ inch muffin cup pan, but muffin pans and cups come in so many different sizes (from mini – Jumbo) so be sure to adjust the cooking time according to your pan.
- Making mini muffins – To make mini muffins, bake about 8 minutes.
More Recipes You’ll Love
- Blueberry Muffins
- Crumb Cake
- Award Winning Banana Bread
- Chocolate Chip Banana Muffins
- Cornbread Muffins
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Let's Make Blueberry Scone Muffins
Ingredients
- 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
- butter Softened (for serving)
Instructions
- Preheat oven to 400F
- Line 12 muffin 2 ½ inch muffin cups in a muffin baking pan with paper liners.
- In a medium mixing bowl combine the flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
- In another mixing bowl combine the egg, milk, and melted butter. Add the egg mixture into the well of the dry ingredients and stir just until it forms a moist lumpy batter.
- Fold in the blueberries.
- Spoon the batter into the prepared muffin tins, filling each 3/4 of the way full.
- Bake 20 minutes or until golden brown.
- Cool on a wire rack for 5 minutes.
- Serve warm with butter.
Normajean says
Question. I’m really looking for an easy plain scone muffin recipe. Could I make these minus the blueberries? If so, do I need to change anything else?
I would appreciate a reply, since I’m anxious to make them.
Erren's Kitchen says
Absolutely! You can definitely make these scone muffins without the blueberries. Simply omit the blueberries from the ingredients, and you won’t need to make any other changes to the recipe. The basic scone muffin mixture will still work beautifully, giving you a delicious plain scone muffin.
Enjoy baking, and we hope you love the results! If you have any more questions or need further clarification, feel free to ask.
Linda Stortz says
I just made these blueberry scone muffins! They were a bit messy to get into the paper muffin cups and I had to bake them for 28 minutes in my gas oven @ 400 degrees! !
They are very good, I put a thin glaze (icing sugar & cream) on top when they cooled! Great for breakfast, I am always trying new scone recipes and always use fresh blueberries! Thank you
Erren Hart says
I’m so happy to hear you enjoyed them! Thank you for taking the time to comment!
Linda says
I made these for breakfast, so so good
Erren's Kitchen says
I’m so glad you liked them Linda 🙂
Elise Glassock says
How much butter? It’s not showing
Erren says
Hi Elise, I had a look and the butter is listed. It’s a half cup of butter (or 113g) melted.
Angela Haffenden says
Could not stop eating these! Great recipe again!
Erren says
Thanks so much, Angela! 😊 So happy you liked them!
Sherry Barnhart says
Because it was a batter and not a dough it turned out like a crusty bread…still good though.