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.
Sherry Barnhart says
well,, I prepared the recipe as written, however it was NOT batter that appeared, but “dough”! So, I took a piece of parchment paper and lineed a 10×13 pan, spread the thick dough in and cooked it for 35″ Tasty.
Did you list the flour measurement correctly? I think it would be batter if you poured 2-1/2 C of flour instead of 3-1/2 Cups.
Erren says
I changed my recipe card software for my site and in the process, some of the recipes were not transferred correctly. Thank you for letting me know there was an issue. I have updated the recipe with the correct measurements.
Heather says
I just made these for my daughter to take to a school breakfast tomorrow. I could not resist trying one (quality control is important ;-). They are absolutely amazing. I did add a tsp of vanilla extract, because that always seems to make me happy when I bake. Pinning this to my favorite recipes board asap.
Erren says
So happy to hear it! It’s really nice knowing what my recipes are used for. I hope your daughter likes then as much as you do. PS Vanilla makes me happy when I bake too! 🙂
Jen says
I have been looking for an old-fashioned muffin recipe and remember when muffins were not so sweet. Thanks!
Charlene Howington says
I made these muffins tonight and they are very good. The texture is more like a scone so they are very substantial and I could only eat one. I ate it warm with soft butter and it was yummy – will make again.
Erren says
Hi Charlene. I’m glad to hear you enjoyed them! 🙂
Jan says
How long would i bake these if i made six jumbo muffins ? and another ask about what kind of milk to use and i didn’t see a reply
Erren says
Hi Jan, I’m sorry, but I’ve never made them in that size muffin so without testing it, I couldn’t tell you a cooking time. I used 2% milk.
Claudia says
Could I use frozen blueberries? Do I need to defrost them first or just use them frozen? Thank you.
Erren says
So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just wanted to say thanks for the comment. I haven’t used frozen, but I don’t see why they wouldn’t work. Let me know if you tried it.
Jen says
These look delicious! At what temperature are these muffins meant to be baked at?
Erren says
Hi Jen, sorry about that! I fixed the recipe!
Sergio says
Hi Erren.
Could yo help me with the baking temperature in celcius?
Thanks.
Erren says
Hi Sergio, So sorry for the late reply I was away all of last week and I’m just catching up! I also apologize for the error. I updated the recipe and it’s 210C
Karen M says
Just made these to take to work for Administrative Professionals day. Used whole wheat pastry flour because it’s what I always use and they are amazing! Lucky if they will make it to work tomorrow!
dina says
i love the cross between a scone and a muffin and thy’re chock full of blueberries!
Erren says
Hi Dina, Happy to hear you like the muffins 🙂