blueberry scone muffins

 


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.

blueberry scone muffins

Yield: makes 12 muffins

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Prepare 12 muffin cups with baking spray, I used 12 free-standing silicone baking cups-placed on a baking sheet.
  3. In a large bowl mix together the flour, oatmeal, sugar, baking soda and salt.
  4. Cut the butter into the flour mixture until it resembles coarse meal with pea size pieces of butter.
  5. Slowly add the milk, stirring until the mixture just comes together.
  6. Carefully stir in the blueberries and knead the dough until it forms a ball.
  7. Turn the dough onto a floured board and press the dough into a thick square shape.
  8. Cut the dough into 12 equal pieces and gently shape each piece into a ball.
  9. Place the balls into the muffin cups.
  10. Prepare an egg wash by beating the egg with 1 teaspoon of water.
  11. Brush the egg wash on to the tops of the muffins and lightly sprinkle with sugar.
  12. Bake for 25 minutes until golden brown.
  13. Cool on a rack and serve warm with butter and jam.
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Comments

  1. Patty these scones just pop right off the computer screen, wish I could eat one. You captured them perfectly, and the recipe looks fantastic. Blueberry scones are my favorite too, I will be trying your recipe soon.

  2. The best of both worlds! Congrats on being selected for Studio Press – great start to the week :)

  3. I love muffins and scones – what a great idea to fuse the two! Hope your week is off to a great start :).

  4. Scones are one of my favorite quick breads…love them in muffin form! They sound and look so yummy! I have just put them onto my “to bake” list!!

  5. MJ Murphy says:

    I was lucky enough to taste one of these delicious hybrids on the golf course yesterday. The tiny blueberries were a perfect match for this scuffin and helped make it not too sweet, yet moist enough to enjoy sans butter or jam or tea! And they travel well, too… even in a golf cart.

  6. MJ Murphy says:

    Thanks, Patty!

  7. Love blueberries! These oatmeal muffins are simply irresistible!

  8. What a cool idea for muffins and they are jam-packed with blueberries. I didn’t realize there were so many varities!

  9. Scones and muffins rolled into one delicious bite of blueberry goodness! These look so delicious, Patty. I wish I had one to go with my cup of coffee! Thank you so much for sharing!

  10. Scuffins! What a great idea! I’ve never made them before, but it these look yummy! Also, I didn’t know there were more than 1 kind of blueberries! Your farmer has 10 varieties? That’s so awesome!

  11. It is the first time that I heard of scone muffins, and they sure look great…I so wish I could taste one right now.
    Thanks for this recipe Patty and hope you are enjoying your week :)

  12. Loving these blueberry scone muffins. I am a huge fan of blueberries and scones, so these are just a perfect treat!! This sounds like an outstanding farmers market. Need to hit mine this weekend. Hope your week is going well! We should plan a lunch get together soon and catch up!!

  13. I love scones, how fun to turn them into muffins. I have a large carton of blueberries in the fridge right now, I might have to try these!

  14. Wait, so these are scones but are in shape of muffins? I LOVE IT!!! I love scones way more than muffins, and I love muffins more than cupcakes… so these are meant for me to make. I have blueberries but no buttermilk and oatmeal. Are oats same as oatmeal? Sorry for such a basic question – I got to find out. I better take baking 101 for finding out silly questions. =P Really gorgeous pictures Patty! Make me so hungry and wish we have several for tomorrow breakfast!

  15. oh how i envy you for these blueberries.. these really do look scrumptious.. may i have one please!?!

  16. You never disappoint me. I need more blueberries in my life and more muffie-scones. Going down to the farmstand later today and will look for some. Hope everything is going good. I was thinking of you the other day and made some cookies in your honor.
    -Gina-

    • pattysfood says:

      Thanks Gina, how nice of you! I just had blueberries and yogurt for breakfast, can’t get enough;-)

  17. I cannot get enough blueberries in my life right now. This is perfect!

  18. I did not realize there are so many varieties of blueberries. It would indeed be fun to taste them all side by side. As for your scone muffins, I wish I could have one right now with my cup of tea. They look so good chocked full of blueberries.

  19. Oh hmm I agree with Biren that I have no idea there are many varieties of blueberries ><. So this beauty is a mix of scone and muffin? Cool! Gosh, I'm really hungry…

  20. I always thought there’s only one variety of blueberries. It would be fun indeed to visit the farm and taste a little from each one.
    The muffins look so good, loved all those oozing blueberries

  21. Your tartlet and now these scone muffins. I’m borrowing this recipe, too–you had me at Irish Soda bread. Also can’t get enough blueberries these days and I’ve been wanting scones and muffins. This will satisfy both cravings. They look so perfect!

    Love the bowl and the silicon cups, too. I’ve only ever seen those in red….

  22. I like the sound of a scone muffin – and the blueberries would add a little juiciness.

  23. Patty, I just love your take on the Dorie FF challenge with the heirloom tomatoes topped tartlet. So versatile with the puff pastry, that is always a welcome source for all the tarts. Love your creative touch on it with the tomatoes and cheese~ light, and so delicious! Pretty presentation, as well!

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