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Home / Muffins, Breads & Donuts

Blueberry Scone Muffins

Best served warm with butter, these Blueberry Scone Muffins are the perfect cross between a scone and a blueberry Muffin.

Erren Hart

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last Updated:

10/24/2020
4.72 from 14 votes
Jump to Recipe
Serves: 12 Muffins
Prep: 10 minutes mins
Cook: 20 minutes mins
Blueberry Scone Muffins- Erren's Kitchen - This recipe is so tender and delicious, you’ll be collecting the crumbs to make sure not a morsel is wasted!

Blueberry Scone Muffins - alt

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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!Three Blueberry Scone Muffins in blue muffin wrappers piled on top of each other

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.

A pan full of fresh baked, blueberry scone muffins

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.

A single Blueberry Scone Muffin in a blue muffin wrapper bursting with fresh blueberriesBaker’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

Blueberry Scone Muffins - alt

Recipe

Blueberry Scone Muffins

Best served warm with butter, these Blueberry Scone Muffins are the perfect cross between a scone and a blueberry Muffin.
4.72 from 14 votes
Print
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Serves 12 Muffins

Ingredients

  • 3½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs (beaten)
  • 1​½ cups milk
  • ​½ cup butter (melted)
  • 1​½ 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.
Show Nutrition Hide Nutrition

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
Created by Erren Hart
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4.72 from 14 votes (6 ratings without comment)

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31 responses

  1. Sherry Barnhart Avatar
    Sherry Barnhart
    11/11/2016

    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.

    Reply
    1. Erren Avatar
      Erren
      12/19/2016

      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.

      Reply
      1. Barbara Avatar
        Barbara
        09/10/2024

        Erren, my recipe still reads 3 1/2 cups of flour. Which is correct?

        Love ALL of your recipes!

      2. Erren Hart Avatar
        Erren Hart
        09/11/2024

        Hi Barbara, 3 1/2 cups is correct. It will be dough like not like you’d expect from a muffin mixture. I hope you enjoy the recipe and I’m so glad to hear you love all my recipes! 🙂

  2. Heather Avatar
    Heather
    06/10/2016

    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.

    Reply
    1. Erren Avatar
      Erren
      06/10/2016

      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! 🙂

      Reply
  3. Jen Avatar
    Jen
    09/19/2015

    I have been looking for an old-fashioned muffin recipe and remember when muffins were not so sweet. Thanks!

    Reply
  4. Charlene Howington Avatar
    Charlene Howington
    07/09/2015

    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.

    Reply
    1. Erren Avatar
      Erren
      07/13/2015

      Hi Charlene. I’m glad to hear you enjoyed them! 🙂

      Reply
  5. Jan Avatar
    Jan
    03/06/2015

    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

    Reply
    1. Erren Avatar
      Erren
      03/06/2015

      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.

      Reply
  6. Claudia Avatar
    Claudia
    12/22/2014

    Could I use frozen blueberries? Do I need to defrost them first or just use them frozen? Thank you.

    Reply
    1. Erren Avatar
      Erren
      01/23/2015

      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.

      Reply
  7. Jen Avatar
    Jen
    09/20/2014

    These look delicious! At what temperature are these muffins meant to be baked at?

    Reply
    1. Erren Avatar
      Erren
      09/23/2014

      Hi Jen, sorry about that! I fixed the recipe!

      Reply
  8. Sergio Avatar
    Sergio
    07/11/2014

    Hi Erren.
    Could yo help me with the baking temperature in celcius?
    Thanks.

    Reply
    1. Erren Avatar
      Erren
      07/16/2014

      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

      Reply
  9. Karen M Avatar
    Karen M
    04/22/2014

    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!

    Reply
  10. dina Avatar
    dina
    04/22/2014

    i love the cross between a scone and a muffin and thy’re chock full of blueberries!

    Reply
    1. Erren Avatar
      Erren
      04/22/2014

      Hi Dina, Happy to hear you like the muffins 🙂

      Reply
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