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 that 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 a cake like blueberry muffin, I have a an Blueberry Crumb Cake recipe you’re sure to love!
- 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.
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Blueberry Scone Muffins
Best served warm with butter, these Blueberry Scone Muffins are the perfect cross between a scone and a blueberry Muffin.
- 3½ cups all-purpose flour
- 2⁄3 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 eggs beaten
- 11⁄2 cups milk
- 1⁄2 cup butter melted
- 11⁄2 cups blueberries
- butter Softened (for serving)
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.