Blueberry Scone Muffins Recipe

Name: Blueberry Scone Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon nutmeg; 10 tablespoons unsalted butter, softened; 1 cup sugar; 2 eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 1/2 cup freshly squeezed orange juice; 1/2 large orange, zest of; 1 1/2 cups blueberries

Servings: persons

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
10 tablespoons unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup freshly squeezed orange juice
1/2 large orange, zest of
1 1/2 cups blueberries

1
Heat the oven to 375u00b0F and grease a muffin pan. Stir together flour, baking powder, baking soda, salt, and nutmeg in a medium bowl, set aside.
2
Beat the sugar and butter with a handheld mixer until light and fluffy. Add the eggs and vanilla and beat to combine, then add the sour cream, orange juice, and orange zest and stir until well combined. Add the flour mixture to the butter mixture and stir just until combined. (The batter will be very thick.) Gently fold in the blueberries.
3
Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and a toothpick inserted into the center of one of them comes out clean, approximately 20-25 minutes. Serve warm.

1018

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Blueberry Scone Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Scone Muffins

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