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Blueberry Scone Muffins

Blueberry Scone Muffins

Indulge in the delightful fusion of a scone and muffin with these Blueberry Scone Muffins. Best served warm, they are irresistibly fluffy and packed with juicy blueberries, making them the ideal treat for any occasion—whether it’s a cozy breakfast, a casual brunch, or a sweet afternoon snack. With just 10 minutes of prep time, you can whip up a batch that delights your taste buds and fills your home with an inviting aroma. Enjoy them plain or elevate their flavor with butter, jam, or whipped cream for a truly satisfying experience.

  • Total Time: 30 minutes
  • Yield: Makes approximately 12 muffins 1x

Ingredients

Scale
  • 3½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs (beaten)
  • 1½ cups milk
  • ½ cup butter (melted)
  • 1½ cups blueberries

Instructions

  1. Preheat oven to 400°F (200°C) and line a muffin pan with paper liners.
  2. In a bowl, mix flour, sugar, baking powder, and salt.
  3. In another bowl, whisk eggs, milk, and melted butter; pour into dry ingredients.
  4. Stir gently until just combined—avoid overmixing.
  5. Fold in blueberries carefully.
  6. Spoon batter into muffin tins until about ¾ full.
  7. Bake for 20 minutes or until golden brown.
  8. Cool on a wire rack for 5 minutes before serving warm.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (80g)
  • Calories: 260
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 50mg

Keywords: Use fresh blueberries for the best flavor; if using frozen, add directly without thawing. Add lemon zest for an extra burst of brightness. Store leftovers in an airtight container at room temperature for up to two days.

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