Blueberry Scone Muffins
Blueberry Scone Muffins beautifully blend the flakiness of scones with the moistness of muffins, creating a delightful treat perfect for any occasion. Whether enjoyed warm with butter at breakfast, as a sweet addition to brunch, or as a satisfying afternoon snack, these muffins are bursting with juicy blueberries and rich buttery flavor. With a light and fluffy texture, they are not only easy to make but also customizable to suit your tastes. Enjoy them fresh out of the oven or save some for later—they’re sure to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 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 the oven to 400°F (200°C) and line a muffin pan with paper liners.
- In a bowl, mix flour, sugar, baking powder, and salt. Create a well in the center.
- In another bowl, combine eggs, milk, and melted butter. Pour into the dry ingredients and stir until just combined.
- Gently fold in blueberries.
- Fill each muffin cup about three-quarters full with batter.
- Bake for about 20 minutes or until golden brown; check doneness with a toothpick.
- Cool on a wire rack for 5 minutes before serving warm.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 227
- Sugar: 10g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 36mg
Find it online: https://weekendsrecipe.com/blueberry-scone-muffins/