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Mini Blueberry Muffins and Scones



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2 cups self-rising flour
3/4 cup sugar, divided
1 1/4 cups milk, divided
1 large egg, lightly beaten
1/4 cup melted butter
2 1/2 cups fresh or frozen blueberries, divided
2 cups biscuit mix


  1. 1
    For Mini Blueberry Muffins: preheat oven to 425°F. Lightly grease 24 (1") mini-muffin pan cups. In a medium-sized bowl, combine flour and 1/2 cup sugar. Make a well in the center; add 3/4 cup milk, egg and butter. Stir gently until mixture begins to form a soft dough; fold in 1 1/2 cups berries; spoon into mini-muffin cups, dividing evenly. Bake until tops are golden, 12 to 15 minutes. Serve warm.
  2. 2
    For Mini Blueberry Scones: preheat oven to 375°F. Lightly grease a large baking sheet. In a medium-sized bowl, combine biscuit mix and 1/4 cup sugar. With a wooden spoon, stir in 1/2 cup milk until mixture forms a ball; on a lightly floured board, flatten dough. Pat or roll out dough to make a 14" x 7" rectangle. Scatter 1 cup of blueberries over half of the dough (in a 7" square); fold over remaining half of the dough. Gently press to a uniform thickness. Cut dough in 4 squares (3 1/2" each); cut each square diagonally in both directions to make 16 triangles. Arrange mini-scones on prepared baking sheet. Bake in upper third of oven until browned on top, 8 to 10 minutes. Serve warm.

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cuisines European, North & South American, Other North American
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