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 Recipes.  Thanks 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.