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Blueberry Scone Muffins
I noticed blueberries on sale just about everywhere right now, so it’s a great time to surprise your kids with homemade muffins for breakfast as they get ready in the morning!
While blueberries are at their lowest prices of the year right now, you can also stock up and freeze them to use in the winter time. Here’s the recipe so your family can try them out too!
Blueberry Scone Muffins
Ingredients
Blueberry Scone Muffins
- 2 Cups Blueberries Fresh
- 3 Cups All-Purpose Flour
- 1 1/2 Cups White Sugar
- 1 tsp Salt
- 4 tsp Baking Powder
- 2/3 Cups Vegetable Oil
- 1 Whole Egg
- 2/3 Cups Milk
Topping
- 1/2 Cups White Sugar
- 1/3 Cups All-Purpose Flour
- 1/4 Cups Butter Cubed
- 1 1/2 tsp Ground Cinnamon
Instructions
Scone Muffins
- Preheat oven to 400 degrees and line muffin cups or spray with cooking spray
- Combine 3 Cups Flour, 1 1/2 Cup Sugar, Salt, and Baking Powder
- Put 2/3 Cup Oil in measuring container, add egg, and enough milk to fill 2 cups
- Add dry ingredients, gently stir in blueberries
- Divide Batter into 24 Muffin Cups
Topping
- Combine 1/2 cup Sugar, 1/3 cup Flour, 1/4 Cup Butter, and 1 1/2 teaspoons cinnamon
- Use pastry cutter (or two forks) to mix
- Sprinkle topping on top of unbaked muffins
- Bake at 400 degrees for 20 - 25 minutes
Looking for more yummy breakfast ideas? Here are a few more of our family’s favorites:
Do these freeze well?
Hmm, I think they would freeze just fine Donna! 🙂 Would love to hear how it goes if you try freezing them!
I love this recipe. It did make 24 muffins, but I did make some changes in the sugar. I used Monkfruit and cut it down to one cup. They came out delicious. Thank you