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Blueberry-Scone Breakfast Muffins


I’ve already posted one blueberry muffin recipe on here, but those were more of a snack muffin: sugary, moist, fluffy.  The ones I’m posting today are denser, have 1/3 less sugar, and are reminiscent of scones.  In fact, the “batter” is really more of a dough.  If you wanted, you could just spoon balls of this dough onto a cookie sheet and bake them up like cookies.

Blueberry-Scone Breakfast Muffins (makes 12-16 depending on size)

2 cups flour
1/4 cup sugar
1 heaping tablespoon baking powder
1/2 tsp salt
1/2 cup vanilla soy yogurt
1/2 cup light soy milk, plain (you could use vanilla if you wanted)
1/2 cup vegetable oil
2 tsp vanilla extract
1.5 cups frozen blueberries


Preheat oven to 375 and grease muffin tins.  Mix dry ingredients in large bowl (flour, sugar, salt, baking powder).  Mix the rest of ingredients in a small bowl.  Add the wet ingredients to the dry in small batches, using a wooden spoon.  Finally, fold in the blueberries (mostly thawed) with a spatula.  Spoon dough into muffin tins and press down a little.  As I said before, you could just bake these as breakfast cookies.  Also, I think they’d be good with some added raisins or nuts.

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