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!
- 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 tablespoons milk
- 1 cup fresh blueberries
- 1/2 cup powered sugar
- 1 tablespoon milk
- 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 milk. Mix everything together until throughly combined.
- 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.