Blueberry Scone Muffins
Best served warm with butter, these Blueberry Scone Muffins are the perfect cross between a scone and a blueberry Muffin.
Servings 12 Muffins
Calories 121
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.
Nutrition
Calories: 121 | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 175mg | Potassium: 77mg | Sugar: 11g | Vitamin A: 275IU | Calcium: 35mg | Iron: 0.2mg