I am continuously on the hunt for easy, yummy breakfasts that I can make on the weekends and then grab and go in the mornings on the way to work when I am sure to be a disaster and running around trying not to be late!
This recipe is perfect for that and a great start to the day because it’s filling without being too heavy. I know I labeled this post Blueberry Breakfast Treats, but I really wanted to call it Blueberry Scuffins, but I didn’t want to confuse people! A scuffin being a cross between a scone and a muffin. You plop the batter on baking sheets like a scone, skipping the muffin tins, but the final product is definitely not as dense as a scone and the consistency is more like that of a muffin…therefore, you have a scuffin!
To start the process, you toss blueberries with some sugar in a medium bowl and set aside. Control yourself with the blueberries, or before you know it you won’t have any left!
Then in a large bowl, you combine all the dry ingredients using a whisk. This recipe calls for flour, cornmeal, baking soda, baking powder and salt. Then you set this aside too.
In a third bowl, of medium size, you combine all the wet ingredients: buttermilk, honey, butter and egg. What makes this recipe a bit healthier for you is that you use honey instead of sugar.
After the wet ingredients are whisked nicely together, add them to the large bowl of dry ingredients and mix thoroughly.
Then you just fold in the blueberries and mix some more until well combined.
Next, all you do is take the batter, and using a 1/4 cup measuring cup, divide into 12 portions on baking sheets.
Bake the treats for about 12-15 minutes, depending on your oven, until the tops are a nice golden brown.
Let them cool on the pans for a bit to crisp the bottoms, then transfer to a baking rack to cool.
This recipe would be great with any number of different berries, or a combination. Maybe blackberry and raspberry next time? And they also freeze well, so you can make a big batch and freeze for later consumption and enjoyment!
1 1/4 cup blueberries, fresh or thawed
2 tbsp sugar
1 1/4 cup flour
3/4 cup uncooked cornmeal
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
1/3 cup honey
3 tbsp light butter, melted
1 egg, beaten
Pre-heat oven to 400° and spray baking sheets with cooking spray, set aside
In a medium bowl, combine blueberries with sugar, set aside
In a large bowl, combine with a whisk the flour, cornmeal, baking powder, baking soda and salt, set aside
In a small bowl, stir to combine buttermilk, honey, butter and egg
Add the liquid mixture to the large bowl of dry ingredients, and stir thoroughly to combine
Add in blueberries and stir until well mixed
Using a 1/4 cup measuring cup, distribute batter onto baking sheets about 2-inches apart, as they will spread as they cook
Bake for 12-15 minutes
Yields 12 servings