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Blueberry-Scone Breakfast Muffins

08/18/2010

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

Directions:

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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