Blueberry Scone Muffins
Prep Time:10 mins
Cook Time:15 mins
Serves:8-12
- 470 Calories
- 16g Protein
- 25g Total Fat
- 48g Carbs
Crispy on the outside and soft on the inside – these irresistible Blueberry Scone Muffins are crafted with crave-worthy texture and just the right amount of sweetness, perfect for a mid-morning snack or hearty breakfast. Plus, they're super easy to make (contrary to what you might think) and you probably have all the ingredients already in your pantry! So, give them a try, because with blueberry scone muffins nearby, satisfaction is just a bite away.
Recipe provided by Kitchen McCabe
Ingredients
Scones:
- 1 package Kodiak Blueberry Power Cakes
- 1/4 cup sugar
- 1 tablespoon baking powder
- 12 tablespoons butter, cold, cubed
- 2 large eggs
- 1 cup heavy cream + 2 tablespoons (for brushing tops of scones)
- 1/2 cup fresh or frozen blueberries
Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk
Directions
- Preheat the oven to 400°. Line a baking sheet with parchment paper.
- Place the blueberry power cakes mix in a large bowl and add the sugar and baking powder. Whisk together.
- Cut the butter into the dry ingredients until it is the size of small peas.
- Place the eggs and heavy cream and a small bowl and whisk together until combined. Pour into the bowl of dry ingredients and mix together until a sticky and crumbly dough forms.
- Add the blueberries to the dough mixture and mix in until distributed throughout and dough just comes together.
- Flour a work surface and pat the dough into a one-inch-thick round disc.
- Cut the disk into 8 to 12 wedges. Place the wedges 2 inches apart on the prepared baking sheet.
- Brush the tops of the wedges with the remaining heavy cream.
- Bake in the preheated oven for 12 to 15 minutes, or until golden brown on top. Remove and cool on a wire rack.
- Place the powdered sugar in a small mixing bowl and slowly whisk in milk until a smooth mixture forms. Add more or less milk to achieve desired consistency. Drizzle the icing over the cooled scones.
*Store in an airtight container for up to five days.
