Scone-top blueberry muffins from Midwest Made: Big, Bold Baking from the Heartland (page 66) by Shauna Sever

  • almond extract
  • buttermilk
  • lemons
  • eggs
  • all-purpose flour
  • butter
  • sugar
  • frozen blueberries

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on January 07, 2021

    Wonderful recipe! I loved the texture and flavor.

  • Zosia on November 02, 2020

    I so appreciate a recipe that is successful even when substitutions are made: whole wheat AP flour for white AP and 1% yogurt for buttermilk. The batter rose quite a lot but "giant" paper muffin cup liners I bought by mistake, which sit just a little taller than regular, were able to contain it. They were delicious!

  • stef on June 09, 2020

    Used fresh blueberries and kefir instead of buttermilk. Made them slightly too big got 8 instead of 12 muffins. Will cut sugar a bit next time. They are very nice and moist

  • Lepa on March 29, 2020

    These were really good! They have a nice, mild buttery flavor. The scone tops are a bit sweet but the muffin is otherwise not very sweet at all- a very nice combination. Like @anya_sf, I greased the top of my muffin pan because I didn't have tulip liners and I didn't experience any issues with sticking.

  • anya_sf on March 28, 2020

    White whole wheat flour worked well in these. I didn't have tulip liners, so I greased the top of the muffin tin as instructed and am glad I did. I did not use all the sugar topping. We loved these muffins - lots of blueberries!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.