When your 13 year old son wants to bake, you bake! Especially when he just picked 3 cups of blueberries fresh from the garden. Too lazy to go the scone or muffin route, we decided to adapt a recipe from my book, The Power of Flour, into something really easy that we could cram full of berries. These mix in one bowl and can be made in any size. They can even be baked in individual servings in the microwave – that’s what happens when you are experimenting in the kitchen with a teenager. Simply drop 1/4-1/3 cup of scuffin mixture into a bowl and cook on high 1 minute. Be sure to cover as berries will explode, a bonus for the kids! BTW, we were really excited to come up with the idea of scone + muffin = scuffin. After a brief internet search, we see that it has been done before, possibly coined by Abraham Lincoln?
Blueberry Scuffins
1/3 cup olive oil (because we didn’t want to wait for the butter to soften)
2/3 cup sugar (because we didn’t want them to be too sweet)
2 eggs (protein is good)
3/4 cup milk
1 cup white whole wheat flour
1/2 cup coconut flour (yes, added fiber)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon or nutmeg
2-3 cups blueberries (we kind of ate some while we were mixing)
In a medium bowl; cream oil, sugar, eggs and milk until smooth. Add dry ingredients (mix separately if you want, we didn’t). Blend until thoroughly combined. Gently fold in blueberries. Drop a few spoonfuls at a time on to a greased baking sheet. Sprinkle with cinnamon and sugar if desired. Bake in a preheated 350º oven 15-20 minutes, or until lightly browned.
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