I found baby blueberries at the Santa Rosa Farmers Market from a grower out of Sebastopol who grows 10 different varieties of blueberries, of course they’re not all ripe at the same time but wouldn’t it be fun to see and taste all those different types of blueberries at once. This morning they were offering 2 kinds of blueberries for sale at the market. I picked the smallest ones because they are the perfect size to bake up in a muffin, scone muffin or maybe I should say, scuffin- in this case. Why bake a scone muffin and not just a regular blueberry muffin? I baked these blueberry scone muffins for a friend that likes Irish soda bread, which is exactly the flavor and texture of these muffins. They are not overly sweet; the flavors of oats, buttermilk and blueberries are the standouts. I would like to suggest trying one with your morning or afternoon tea- to be transported for a brief moment somewhere closer to where the Olympic Games are taking place this month.
- 3 cups all purpose flour
- 1/2 cup oatmeal
- 1/2 cup granulated sugar, plus extra to sprinkle on top
- 1 teaspoon baking soda
- Pinch sea salt
- 1 stick cold unsalted butter, cut into small pieces
- 1 cup buttermilk
- 1 cup baby blueberries
- 1 egg
- Preheat the oven to 400 degrees F.
- Prepare 12 muffin cups with baking spray, I used 12 free-standing silicone baking cups-placed on a baking sheet.
- In a large bowl mix together the flour, oatmeal, sugar, baking soda and salt.
- Cut the butter into the flour mixture until it resembles coarse meal with pea size pieces of butter.
- Slowly add the milk, stirring until the mixture just comes together.
- Carefully stir in the blueberries and knead the dough until it forms a ball.
- Turn the dough onto a floured board and press the dough into a thick square shape.
- Cut the dough into 12 equal pieces and gently shape each piece into a ball.
- Place the balls into the muffin cups.
- Prepare an egg wash by beating the egg with 1 teaspoon of water.
- Brush the egg wash on to the tops of the muffins and lightly sprinkle with sugar.
- Bake for 25 minutes until golden brown.
- Cool on a rack and serve warm with butter and jam.