Blueberry Scuffins

What are Blueberry Scuffins you ask? They aren’t scones or muffins…they’re Scuffins. Enjoy a combination of both. Scones and muffins mix together to make a deliciously moist Scuffin. Paired perfectly with a cup of coffee or tea.

When I first made these I had the envision of making some sort of sweet biscuit. What I got instead was a mixture of a scone and a muffin. Sean had one bite and told me “these aren’t biscuits Cyndi”. That was a bummer because my vision was to make sweet biscuits.

He told me I had to post these to the blog ASAP because they were amazing! He said “The sweetness of the sugar and the tanginess of the blueberries were a perfect combination.” He went on to say that I needed to come up with a cute catchy name. I’m so not good with good catchy names. So….as usual, I made Sean come up with it.

That’s when he said, “They taste sort of like a scone with a firm crusty exterior, but soft and moist inside like a muffin. I think you need to call them Scuffins.” I then proceeded to look at him like he’s crazy. I said “What!? No, I can’t call these Scuffins.” He says, “Why not? It’s your food blog.”

He had a point! I went with his advice and I’m calling them Scuffins. No matter what these guys are called, they’re amazingly moist and delicious. Make sure to grab a cup of coffee and/or tea. Enjoy!

Get the Recipe: Blueberry Scuffins

5 from 9 ratings

Prep Time: 15 minutes mins

Cook Time: 18 minutes mins

Total Time: 33 minutes mins

Servings: 12 -15

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Ingredients

 

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Scuffins: 

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1 cup greek yogurt
• 1 egg
• 1 teaspoon lemon extract or lemon juice
• 1/4 teaspoon vanilla extract
• 2 - 4 tablespoons milk
• 1 cup fresh blueberries

Glaze:

• 1/2 cup powered sugar
• 1 tablespoon milk

Instructions

 

• Preheat oven to 400 degrees F.
• Add the flour, sugar, baking powder and soda, salt and whisk to combine. Using a pastry cutter or two forks, add in cold butter, mix until butter is broken up into small pieces the size of peas.
• In another medium bowl, add in the greek yogurt, egg, lemon extract, vanilla extract and 2 tablespoons of milk. Mix everything together until throughly combined. Add one tablespoon of milk at a time if more is needed.
• Add the wet the ingredients into the dry ingredients and stir until moistened.
• Fold in the blueberries.
• Drop 1/3 cupfuls onto a lightly greased baking sheet.
• Bake 15-18 minutes, or until light brown. Remove to a cooling rack.
• Glaze: In a small bowl, combine glaze ingredients. Stir until smooth.
• Drizzle over cooled scuffins.
• Enjoy!

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