Blueberry Scone Muffins

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It’s been forever since I’ve made these Blueberry Muffins, but when I saw that Publix had blueberries on sale this week I knew it was time to add them to the menu plan!  They’re absolutely delicious, and taste a wee bit more like a scone than a muffin, which suits our family just fine.  If you really love blueberries, you’ll also want to try out this Blueberry Cobbler Recipe . . . yummmm!

Here’s how to stir up some fresh homemade muffins in your kitchen this week . . .

Blueberry Scone Muffins

Ingredients

  1. 2 cups fresh blueberries On Sale $2.99 at Publix in new ad starting tomorrow or $3.68 at Kroger this week; also check the prices at Aldi’s!
  2. 3 cups all-purpose flour
  3. 1 1/2 cup white sugar Use $0.75/1 Dixie Crystals Granulated Sugar printable, $0.50/1 Imperial Granulated Sugar printable, $0.50/1 Imperial Granulated Sugar printable
  4. 1 teaspoon salt
  5. 4 teaspoons baking powder Use $0.30/1 Argo Baking Powder printable
  6. 2/3 cup vegetable oil
  7. 1 egg
  8. 2/3 cup milk
  9. 1/2 cup white sugar
  10. 1/3 cup all-purpose flour
  11. 1/4 cup butter, cubed
  12. 1 1/2 teaspoons ground cinnamon

 

Directions

  1. Preheat oven to 400 and line muffin cups or spray with cooking spray.
  2. Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder.
  3. Put 2/3 cup oil in measuring container, add egg and enough milk to fill to 2 cups.
  4. Add to dry ingredients, gently stir in blueberries.
  5. Divide batter into 24 muffin cups.

 

For Crumb Topping

  1. Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
  2. Use pastry cutter (or two forks) to mix.
  3. Sprinkle on top of unbaked muffins.
  4. Bake at 400 for 20 – 25 minutes (mine took exactly 20), enjoy!

 

Recipe adapted from All RecipesThanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Comments

  1. Mmm looks yummy!!

  2. Jennifer B. says:

    Thanks for yet another winning recipe, Laurie! I just made these and managed to scarf down one just out of the oven without totally burning my mouth. c:

    I must have proportioning problems, though, as I ended up with only 18 muffin/scones and lots of leftover topping (more than enough for 24). Even though mine are presumably larger, I still just baked them 20 minutes and they came out great.

    Have you ever made these with frozen blueberries? I’m thinking I might need to make these even when fresh blueberries aren’t on special. They are that good!

    • So glad you liked it Jennifer! I wondered about using frozen blueberries too… I was thinking about the Krusteaz Muffin Mixes, and they use the canned blueberries, which I think might work. I think if you used frozen berries you’d want to really thaw them and drain, but surely it would work! BTW, I probably just put way too much topping on mine (I love the sweet stuff on top!) :)

  3. Laurie I just made these. I’m actually eating one while I type. lol These are fantastic. I added 1 cup of finely chopped pecans to the batter before I added the blueberries.
    I used frozen blueberries. I just gently rinsed them off to make sure they were clean and then added it to the batter like you said. I always use frozen blueberries in recipes. I have never been able to tell the difference.
    But anyway thanks for the great recipe. They are very filling. Great snack or breakfast.

  4. Really easy and cheap.
    Thanks

  5. Thanks so much for sharing!!! :)

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