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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